Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention
Keywords: اشرشیاکلی O157: H7; Salmonella; Escherichia coli O157:H7; Spinach; Lactic Acid Bacteria; Biopreservation; Antimicrobials