L
Linda Saucier
Researcher at Laval University
Publications - 28
Citations - 2427
Linda Saucier is an academic researcher from Laval University. The author has contributed to research in topics: Lactic acid & TBARS. The author has an hindex of 20, co-authored 25 publications receiving 2214 citations. Previous affiliations of Linda Saucier include Agriculture and Agri-Food Canada & INAF.
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Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes
TL;DR: Results showed that the most active essential oils against bacteria tested were Corydothymus capitatus, Cinnamomum cassia, Origanum heracleoticum, Satureja montana , and Cinnemomum verum (bark).
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Antimicrobial and Antioxidant Effects of Milk Protein-Based Film Containing Essential Oils for the Preservation of Whole Beef Muscle
TL;DR: Application of bioactive films on meat surfaces containing 10(3) colony-forming units/cm2 of Escherichia coli O157:H7 or Pseudomonas spp.
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Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat
TL;DR: The inhibitory effect of 60 different essential oils was evaluated on a Pseudomonas putida strain of meat origin, associated with meat spoilage, to determine minimum inhibitory and maximal tolerated concentrations (MIC and MTC) using an agar medium culture.
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Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model
Marie-Josée Lemay,Julie Choquette,Pascal Delaquis,Claude Gariépy,Natalie Rodrigue,Linda Saucier +5 more
TL;DR: The inhibitory effect of Microgard 100, Microgard 300, nisin, Alta 2002, Perlac 1902, sodium lactate and essential oil of mustard on microorganisms experimentally inoculated was screened and had no significant effect on the aerobic mesophilic bacteria, E. coli, B. thermosphacta and lactic acid bacteria counts, when compared to the control.
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Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle.
TL;DR: Alginate-based edible films containing 1% (wt/vol) essential oils of Spanish oregano, Chinese cinnamon, or savory were immersed in 2% or 20% CaCl2 solution and then applied to beef muscle slices to control the growth of Escherichia coli O157:H7 and Salmonella Typhimurium.