The Growth of Salmonella Enteritidis in Egg-Based Pasta with the Addition of Sweet Basil and Thymus
Cell Biology
Volume 4, Issue 6, November 2016, Pages: 35-39
Received: Aug. 29, 2016; Accepted: Nov. 2, 2016; Published: Mar. 18, 2017
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Authors
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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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.
Keywords
Egg-Based Pasta, Salmonella Enteritidis, Sweet Basil, Thyme
To cite this article
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 Biology. Vol. 4, No. 6, 2016, pp. 35-39. doi: 10.11648/j.cb.20160406.11
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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