Modelling the effect of oregano {Origanum vulgare) essential oil on the death/survival of salmonella enteritidis in homemade taramasalad

dc.contributor.author	Koutsoumanis, K	en
dc.contributor.author	Lampropoulou, K	en
dc.contributor.author	Taoukis, PS	en
dc.contributor.author	Nychas, GJ	en
dc.date.accessioned	2014-06-06T06:43:28Z
dc.date.available	2014-06-06T06:43:28Z
dc.date.issued	1998	en
dc.identifier.issn	05677572	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1301
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-78649344882&partnerID=40&md5=3a988f01d55ca4654eeeea3254d4fc77	en
dc.subject	Inactivation	en
dc.subject	Modelling	en
dc.subject	Oregano essential oil	en
dc.subject	S. enteritidis	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Origanum	en
dc.subject.other	Origanum vulgare	en
dc.subject.other	Salmonella enteritidis	en
dc.title	Modelling the effect of oregano {Origanum vulgare) essential oil on the death/survival of salmonella enteritidis in homemade taramasalad	en
heal.type	journalArticle	en
heal.publicationDate	1998	en
heal.abstract	Homemade taramasalad, a traditional Greek appetizer, was inoculated with Salmonella enteritidis supplemented with different concentrations of oregano essential oil (0.0, 0.5, 1.0, 2.0 % v/w) and stored at different temperatures (5, 10, 15, 20° C). The pH levels ranged from 4.3 to 5.3. At each combination of the environmental factors, the bacterial counts were modelled as a function of time in order to estimate the kinetic parameters of the pathogen. A reduction of Salmonella enteritidis was observed in all cases and its death rate depended on the pH, the storage temperature and the essential oil concentration. Death responses as a function of pH, storage temperature and concentration of oregano essential oil were described using a quadratic function which was then used to predict the death of Salmonella enteritidis in homemade taramasalad of different compositions.	en
heal.journalName	Acta Horticulturae	en
dc.identifier.volume	476	en
dc.identifier.spage	171	en
dc.identifier.epage	178	en