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Orange oil potential to deter E.coli growth in chilled beef - study
date:May 31, 2012
The US study -Inhibition of Beef Isolates of E. coli O157:H7 by Orange Oil at Various Temperatures set out to determine the minimum inhibitory concentration (MIC) of the essential oil, cold-pressed terpenless Valencia orange oil (CPTVO) at various temperatures against three strains of E.coli.

The team from the University of Arkansas and Colorado State University found that a 1% solution of the orange oil curtailed growth of E.coli H7:0157 in beef at the chilling stage of processing and would

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