date:May 31, 2012
earch, the study noted a decrease in the activity of the CPTVO at lower temperatures. Efficacy was also dependent on the E.coli strain employed with a three-fold decrease of activity for only one of the strains and less than a two -fold decrease for the other strains.
They concluded that parameters such as temperature, pH influence essential oil antimicrobial activity and a full analysis to develop a complete understanding of the how the oils react with foods that have differing physic/ chemic