M
Mounia Oussalah
Researcher at Université du Québec
Publications - 6
Citations - 1952
Mounia Oussalah is an academic researcher from Université du Québec. The author has contributed to research in topics: Essential oil & Cinnamomum. The author has an hindex of 6, co-authored 6 publications receiving 1749 citations. Previous affiliations of Mounia Oussalah include Institut national de la recherche scientifique.
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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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Mechanism of action of Spanish oregano, Chinese cinnamon, and savory essential oils against cell membranes and walls of Escherichia coli O157:H7 and Listeria monocytogenes.
TL;DR: Results suggest that the cytoplasmic membrane is involved in the toxic action of essential oils, and that the cell membrane of both treated bacteria was significantly damaged.
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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 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.