Salmonella enterica serotype Enteritidis is known as one of the most common pathogenic bacteria causing salmonellosis with humans. Most frequently, raw materials of the animal origin (eggs, chicken meat) appear as a vector in the transmission of this bacterium. Since eggs are used for the production of egg-based pasta, and due to an insufficient thermal treatment during pasta drying they can be a potential risk for the consumer’s health. Different pot herbs can be used in order to reduce potentially present pathogenic microorganisms. This paper compares a decrease of the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076 and Salmonella enterica serotype Enteritidis isolated from outbreaks of salmonellosis in egg-based pasta under the influence of thymus and sweet basil essential oil. The reduction of the number achieved during process ranges from 0.5 to 1.5 log CFU/g. The results indicated that utilized oils were more effective against epidemic strain then ATCC strain. Also, thyme oil caused more significant inhibition of S. Enteritidis during production process.
| Published in | Cell Biology (Volume 4, Issue 6) |
| DOI | 10.11648/j.cb.20160406.11 |
| Page(s) | 35-39 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Egg-Based Pasta, Salmonella Enteritidis, Sweet Basil, Thyme
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APA Style
J. Stojiljkovic, M. Trajcev, M. Petrovska, B. Petanovska Ilievska, G. Trajkovski. (2017). The Growth of Salmonella Enteritidis in Egg-Based Pasta with the Addition of Sweet Basil and Thymus. Cell Biology, 4(6), 35-39. https://doi.org/10.11648/j.cb.20160406.11
ACS Style
J. Stojiljkovic; M. Trajcev; M. Petrovska; B. Petanovska Ilievska; G. Trajkovski. The Growth of Salmonella Enteritidis in Egg-Based Pasta with the Addition of Sweet Basil and Thymus. Cell Biol. 2017, 4(6), 35-39. doi: 10.11648/j.cb.20160406.11
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Download@article{10.11648/j.cb.20160406.11,
author = {J. Stojiljkovic and M. Trajcev and M. Petrovska and B. Petanovska Ilievska and G. Trajkovski},
title = {The Growth of Salmonella Enteritidis in Egg-Based Pasta with the Addition of Sweet Basil and Thymus},
journal = {Cell Biology},
volume = {4},
number = {6},
pages = {35-39},
doi = {10.11648/j.cb.20160406.11},
url = {https://doi.org/10.11648/j.cb.20160406.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cb.20160406.11},
abstract = {Salmonella enterica serotype Enteritidis is known as one of the most common pathogenic bacteria causing salmonellosis with humans. Most frequently, raw materials of the animal origin (eggs, chicken meat) appear as a vector in the transmission of this bacterium. Since eggs are used for the production of egg-based pasta, and due to an insufficient thermal treatment during pasta drying they can be a potential risk for the consumer’s health. Different pot herbs can be used in order to reduce potentially present pathogenic microorganisms. This paper compares a decrease of the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076 and Salmonella enterica serotype Enteritidis isolated from outbreaks of salmonellosis in egg-based pasta under the influence of thymus and sweet basil essential oil. The reduction of the number achieved during process ranges from 0.5 to 1.5 log CFU/g. The results indicated that utilized oils were more effective against epidemic strain then ATCC strain. Also, thyme oil caused more significant inhibition of S. Enteritidis during production process.},
year = {2017}
}
TY - JOUR T1 - The Growth of Salmonella Enteritidis in Egg-Based Pasta with the Addition of Sweet Basil and Thymus AU - J. Stojiljkovic AU - M. Trajcev AU - M. Petrovska AU - B. Petanovska Ilievska AU - G. Trajkovski Y1 - 2017/03/18 PY - 2017 N1 - https://doi.org/10.11648/j.cb.20160406.11 DO - 10.11648/j.cb.20160406.11 T2 - Cell Biology JF - Cell Biology JO - Cell Biology SP - 35 EP - 39 PB - Science Publishing Group SN - 2330-0183 UR - https://doi.org/10.11648/j.cb.20160406.11 AB - Salmonella enterica serotype Enteritidis is known as one of the most common pathogenic bacteria causing salmonellosis with humans. Most frequently, raw materials of the animal origin (eggs, chicken meat) appear as a vector in the transmission of this bacterium. Since eggs are used for the production of egg-based pasta, and due to an insufficient thermal treatment during pasta drying they can be a potential risk for the consumer’s health. Different pot herbs can be used in order to reduce potentially present pathogenic microorganisms. This paper compares a decrease of the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076 and Salmonella enterica serotype Enteritidis isolated from outbreaks of salmonellosis in egg-based pasta under the influence of thymus and sweet basil essential oil. The reduction of the number achieved during process ranges from 0.5 to 1.5 log CFU/g. The results indicated that utilized oils were more effective against epidemic strain then ATCC strain. Also, thyme oil caused more significant inhibition of S. Enteritidis during production process. VL - 4 IS - 6 ER -
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