The Growth of <i>Salmonella</i> Enteritidis in Egg-Based Pasta with the Addition of Sweet Basil and Thymus

J. Stojiljkovic; M. Trajcev; M. Petrovska; B. Petanovska Ilievska; G. Trajkovski

doi:doi:10.11648/j.cb.20160406.11

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The Growth of Salmonella Enteritidis in Egg-Based Pasta with the Addition of Sweet Basil and Thymus

J. Stojiljkovic, M. Trajcev, M. Petrovska, B. Petanovska Ilievska, G. Trajkovski

Published in Cell Biology (Volume 4, Issue 6)

Received: 29 August 2016 Accepted: 2 November 2016 Published: 18 March 2017

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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.

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), 2024. Published by Science Publishing Group

Keywords

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

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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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AMA 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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@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}
}

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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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Author Information

J. Stojiljkovic

College of Applied Studies, Filip Filipovic Vranje, Republic of Serbia
M. Trajcev

Faculty of Agricultural Science and Food, University "St. Cyril and Methodius", Skopje, Republic of Macedonia
M. Petrovska

Faculty of Medicine, University "St. Cyril and Methodius", Skopje, Republic of Macedonia
B. Petanovska Ilievska

Faculty of Agricultural Science and Food, University "St. Cyril and Methodius", Skopje, Republic of Macedonia
G. Trajkovski

Faculty of Agricultural Science and Food, University "St. Cyril and Methodius", Skopje, Republic of Macedonia

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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

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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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AMA 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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@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}
}

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