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Plant extracts as inhibitors of foodborne pathogenic bacteria

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dc.contributor.author COJOCAR, Daniela
dc.date.accessioned 2022-04-15T08:45:24Z
dc.date.available 2022-04-15T08:45:24Z
dc.date.issued 2021
dc.identifier.citation COJOCARI, Daniela. Plant extracts as inhibitors of foodborne pathogenic bacteria. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 117. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20148
dc.description Only Abstract en_US
dc.description.abstract It has been demonstrated that the lowest inhibitory and bactericidal concentration on S. aureus is found in white sea buckthorn powders, followed by rosehip groats and grape marc. In the case of E. coli and K. pneumoniae, only white sea buckthorn powder showed minimal inhibitory and bactericidal concentrations. According to the obtained data, we noticed that sea buckthorn has the most pronounced effect on tested bacteria. It was determined MIC and the lowest concentration was for sea bucthorn. In conclusion we can say that using plant powders as food preservatives would be a solution to prevent foodborne illness and possibly resolve the problem of antibiotic resistance in the future and optimization of long-term food storage. en_US
dc.language.iso en en_US
dc.publisher Galati University Press en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject sea buckthorn powders en_US
dc.subject rosehip groats en_US
dc.subject grape marc en_US
dc.subject antibacterial effect en_US
dc.subject plant extracts en_US
dc.subject plant powders en_US
dc.title Plant extracts as inhibitors of foodborne pathogenic bacteria en_US
dc.type Article en_US


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