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Journal of Food Protection, Vol. 64, Iss. 7, 2001-07 ,pp. : 1025-1029

International Association for Food Protection

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Chemical Composition and Insecticidal Activities of the Essential Oil of

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International Association for Food Protection

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Increase in Activity of Essential Oil Components Carvacrol and Thymol against Escherichia coli O157:H7 by Addition of Food Stabilizers

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Origanum vulgare subsp. hirtum Essential Oil Prevented Biofilm Formation and Showed Antibacterial Activity against Planktonic and Sessile Bacterial Cells

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