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Effect of Rosmarinus officinalis L. essential oil on growth and enterotoxin A, C and E production of Staphylocuccus aureus ATCC 29213

M. Azizkhani; R. Aznar; P. Elizaquivel

Volume 31, Issue 5 , December 2015, , Pages 801-811

https://doi.org/10.22092/ijmapr.2015.103616

Abstract
  Staphylococcal food poisoning is resulted from the consumption of a food in which enterotoxigenic staphylococci have grown and produced toxins. Targeting bacterial virulence factors is now gaining interest as an alternative strategy to develop new types of antimicrobial preservatives. The purpose of ...  Read More