The primary objective of the study was to ascertain the antimicrobial effect of various concentrations of basil and thyme essential oils (1. 2.5 and 5%) on growth of two strains of bacteria from the genus Salmonella: Salmonella enteritidis (group D) - epidemic strain and Salmonella enteritidis (subsp. enterica subsp. ebterica serovar Enteritidis (D) ATCC 13076 - reference strain (S. enteritidis ES). The bacteria were introduced into the flour and chicken eggs used to make the pasta with eggs, under laboratory circumstances and in a mimicked industrial manufacturing process. used as ingredients to make the dough for pasta that uses eggs (the samples were exposed at 370C and 460C: the temperature of 370C was chosen because according to the literature data the ideal temperature for growth of bacterial cells of the genus Salmonella is 35 - 370C and 460C was pasta drying temperature applied in the industrial production of pasta and applied in the first phase of research in conditions of simulated production process).
Thursday, 7 July 2022
Essential Oils against Salmonella Spp. in the Food | Book Publisher International
In spite of the samples' enhanced basil and thyme essential oil concentrations.
From the control to the target samples, the quantity of S. enteritidis RS and
S. enteritidis ES bacterial cells steadily reduced at each subsequent stage of
the manufacturing process. On the number of S. enteritidis RS and S.
enteritidis ES bacterial cells in the pasta, the effect of the added
concentrations of basil and thyme essential oils and the simulated process of
pasta production demonstrated a high statistical significance at level p 0.001,
while their interaction demonstrated a statistically significant influence at
level p 0.01. The number of S. eteritidis RS and S. enteritidis ES bacteria in
basic solution (physiological solution plus various concentrations of basil and
thyme essential oils) in flour and eggs with micellar solution was
statistically significantly impacted by the concentrations of basil and thyme
essential oils, according to statistical models.
Author(s) Details:
Department Modern Food Technology, Faculty of Applied Sciences, University
'Nikola Tesla', Belgrade, Nis, Dusana Popovica 22a, 18000 Nis, Serbia.
Dragutin Djukic
Faculty of Agronomy, University in Kragujevac, Cara Dusana 34, 32000 Cacak,
Serbia.
Zoran Stojiljkovic
Interspajs D.O.O., Sutjeskina 31, 17500 Vranje, Serbia.
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