Food Microbiology Laboratory, Universidade Federal de Lavras, Lavras, MG, Brazil
Food Microbiology Laboratory, Universidade Federal de Lavras, Lavras, MG, Brazil
Food Science Department, Universidade Federal de Lavras, Lavras, MG, Brazil
Agriculture Department, Universidade Federal de Lavras, Lavras, MG, Brazil
Copyright © 2018 Alline Aparecida Souza, Natália Jubram Zeneratto, Roberta Hilsdorf Piccoli, Suzan Kelly Vilela Bertolucci et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Souza, A. , Zeneratto, N. , Piccoli, R. and Bertolucci, S. (2018) Control of Enterotoxigenic
Escherichia coli in Ground Beef by Blends of Essential Oils.
Advances in Microbiology,
8, 917-930. doi:
10.4236/aim.2018.812061.