In another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used

at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. In another study, the EO of black pepper
was reported to inhibit six meat spoilage organisms only when used at high concentrations (Ouattara et al.,
1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested
against Gram-positive and Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi.
This is inconsistent with reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper
inhibited both organisms. In another study, the EO of black pepper was reported to inhibit six meat spoilage
organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also
demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and Gram-
negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with reports
by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms. In
another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used at
high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. In another study, the EO of black pepper
was reported to inhibit six meat spoilage organisms only when used at high concentrations (Ouattara et al.,
1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested
against Gram-positive and Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi.
This is inconsistent with reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper
inhibited both organisms. In another study, the EO of black pepper was reported to inhibit six meat spoilage
organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also
demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and Gram-
negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with reports
by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms. In
another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used at
high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. In another study, the EO of black pepper
was reported to inhibit six meat spoilage organisms only when used at high concentrations (Ouattara et al.,
1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested
against Gram-positive and Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi.
This is inconsistent with reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper
inhibited both organisms. In another study, the EO of black pepper was reported to inhibit six meat spoilage
organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also
demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and Gram-
negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with reports
by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms. In
another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used at
high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. In another study, the EO of black pepper
was reported to inhibit six meat spoilage organisms only when used at high concentrations (Ouattara et al.,
1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested
against Gram-positive and Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi.
This is inconsistent with reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper
inhibited both organisms. In another study, the EO of black pepper was reported to inhibit six meat spoilage
organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also
demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and Gram-
negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with reports
by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms. In
another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used at
high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. In another study, the EO of black pepper
was reported to inhibit six meat spoilage organisms only when used at high concentrations (Ouattara et al.,
1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested
against Gram-positive and Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi.
This is inconsistent with reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper
inhibited both organisms. In another study, the EO of black pepper was reported to inhibit six meat spoilage
organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also
demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and Gram-
negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with reports
by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms. In
another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used at
high concentrations (Ouattara et al., 1997). In another study, the EO of black pepper was reported to inhibit six
meat spoilage organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas
(2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and
Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with
reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms.
In another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used
at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. In another study, the EO of black pepper
was reported to inhibit six meat spoilage organisms only when used at high concentrations (Ouattara et al.,
1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested
against Gram-positive and Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi.
This is inconsistent with reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper
inhibited both organisms. In another study, the EO of black pepper was reported to inhibit six meat spoilage
organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also
demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and Gram-
negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with reports
by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms. In
another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used at
high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. In another study, the EO of black pepper
was reported to inhibit six meat spoilage organisms only when used at high concentrations (Ouattara et al.,
1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested
against Gram-positive and Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi.
This is inconsistent with reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper
inhibited both organisms. In another study, the EO of black pepper was reported to inhibit six meat spoilage
organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also
demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and Gram-
negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with reports
by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms. In
another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used at
high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. This is inconsistent with reports by
Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms. In another
study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used at high
concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. In another study, the EO of black pepper
was reported to inhibit six meat spoilage organisms only when used at high concentrations (Ouattara et al.,
1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested
against Gram-positive and Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi.
This is inconsistent with reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper
inhibited both organisms. In another study, the EO of black pepper was reported to inhibit six meat spoilage
organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also
demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and Gram-
negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with reports
by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms. In
another study, the EO of black pepper was reported to inhibit six meat spoilage organisms only when used at
high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an
inhibition rate of 43–64% when tested against Gram-positive and Gram-negative organisms, but did not inhibit
Escherichia coli and Salmonella typhi. This is inconsistent with reports by Dorman and Dean (2000) who
demonstrated that the EO of black pepper inhibited both organisms. In another study, the EO of black pepper
was reported to inhibit six meat spoilage organisms only when used at high concentrations (Ouattara et al.,
1997). Sahadeo and Vilas (2011) also demonstrated that the EO had an inhibition rate of 43–64% when tested
against Gram-positive and Gram-negative organisms, but did not inhibit Escherichia coli and Salmonella typhi.
This is inconsistent with reports by Dorman and Dean (2000) who demonstrated that the EO of black pepper
inhibited both organisms. In another study, the EO of black pepper was reported to inhibit six meat spoilage
organisms only when used at high concentrations (Ouattara et al., 1997). Sahadeo and Vilas (2011) also
demonstrated that the EO had an inhibition rate of 43–64% when tested against Gram-positive and Gram-
negative organisms, but did not inhibit Escherichia coli and Salmonella typhi. This is inconsistent with reports
by Dorman and Dean (2000) who demonstrated that the EO of black pepper inhibited both organisms.