Journal: International journal of food microbiology
Article Title: Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.
doi: 10.1016/j.ijfoodmicro.2010.11.022
Figure Lengend Snippet: Fig. 2. Transmission electron micrographs (TEM). Magnifications A ×7000; B ×12,000; C ×4400; D ×12,000; E x4400; F ×12,000. Figures A and B show Clostridium perfringens type A ATCC 3624 cells untreated (control). Figures C and D show cells treated with Satureja montana L. essential oil at Minimum Inhibitory Concentration (MIC) after 15 min contact; figures E and F cells treated after 45 min contact. The arrows indicate damages caused by treatment with essential oil. Approximately 18% injured cells at MIC concentration treatment.
Article Snippet: The bacterium used in this research was C. perfringens type A ATCC 3624 (history I.C.
Techniques: Transmission Assay, Control, Concentration Assay