Sublethal Amounts of Origanum vulgare L. Essential Oil and Carvacrol Cause Injury and Changes in Membrane Fatty Acid of Salmonella Typhimurium Cultivated in a Meat Broth

Isabelle da Silva Luz; Adma Nadja Ferreira de Melo; Taliana Kênia Alves Bezerra; Marta Suely Madruga; Marciane Magnani; Evandro Leite de Souza

doi:10.1089/fpd.2013.1695

Sublethal Amounts of Origanum vulgare L. Essential Oil and Carvacrol Cause Injury and Changes in Membrane Fatty Acid of Salmonella Typhimurium Cultivated in a Meat Broth

Isabelle da Silva Luz, Adma Nadja Ferreira de Melo, Taliana Kênia Alves Bezerra, Marta Suely Madruga, Marciane Magnani, Evandro Leite de Souza

Research output: Contribution to journal › Article › peer-review

Original language	Undefined/Unknown
Journal	Foodborne Pathogens and Disease
DOIs	https://doi.org/10.1089/fpd.2013.1695
Publication status	Published - May 2014
Externally published	Yes

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10.1089/fpd.2013.1695

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title = "Sublethal Amounts of Origanum vulgare L. Essential Oil and Carvacrol Cause Injury and Changes in Membrane Fatty Acid of Salmonella Typhimurium Cultivated in a Meat Broth",

author = "Luz, {Isabelle da Silva} and {de Melo}, {Adma Nadja Ferreira} and Bezerra, {Taliana K{\^e}nia Alves} and Madruga, {Marta Suely} and Marciane Magnani and {de Souza}, {Evandro Leite}",

year = "2014",

month = may,

doi = "10.1089/fpd.2013.1695",

language = "Undefined/Unknown",

journal = "Foodborne Pathogens and Disease",

issn = "1535-3141",

publisher = "Mary Ann Liebert Inc.",

}

Sublethal Amounts of Origanum vulgare L. Essential Oil and Carvacrol Cause Injury and Changes in Membrane Fatty Acid of Salmonella Typhimurium Cultivated in a Meat Broth. / Luz, Isabelle da Silva; de Melo, Adma Nadja Ferreira; Bezerra, Taliana Kênia Alves et al.

In: Foodborne Pathogens and Disease, 05.2014.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Sublethal Amounts of Origanum vulgare L. Essential Oil and Carvacrol Cause Injury and Changes in Membrane Fatty Acid of Salmonella Typhimurium Cultivated in a Meat Broth

AU - Luz, Isabelle da Silva

AU - de Melo, Adma Nadja Ferreira

AU - Bezerra, Taliana Kênia Alves

AU - Madruga, Marta Suely

AU - Magnani, Marciane

AU - de Souza, Evandro Leite

PY - 2014/5

Y1 - 2014/5

UR - http://dx.doi.org/10.1089/fpd.2013.1695

U2 - 10.1089/fpd.2013.1695

DO - 10.1089/fpd.2013.1695

M3 - Article

JO - Foodborne Pathogens and Disease

JF - Foodborne Pathogens and Disease

SN - 1535-3141

ER -

Sublethal Amounts of Origanum vulgare L. Essential Oil and Carvacrol Cause Injury and Changes in Membrane Fatty Acid of Salmonella Typhimurium Cultivated in a Meat Broth

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