| dc.contributor.author |
Koutsoumanis, K |
en |
| dc.contributor.author |
Lambropoulou, K |
en |
| dc.contributor.author |
Nychas, G-JE |
en |
| dc.date.accessioned |
2014-06-06T06:43:55Z |
|
| dc.date.available |
2014-06-06T06:43:55Z |
|
| dc.date.issued |
1999 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0168-1605(99)00054-9 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1551 |
|
| dc.subject |
Mathematical modelling |
en |
| dc.subject |
Non-thermal inactivation |
en |
| dc.subject |
Oregano essential oil |
en |
| dc.subject |
Salad |
en |
| dc.subject |
Salmonella enteritidis |
en |
| dc.subject.other |
antiinfective agent |
en |
| dc.subject.other |
essential oil |
en |
| dc.subject.other |
preservative |
en |
| dc.subject.other |
vinegar |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial count |
en |
| dc.subject.other |
cinnamon |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
deterioration |
en |
| dc.subject.other |
food contamination |
en |
| dc.subject.other |
lemon |
en |
| dc.subject.other |
mathematical model |
en |
| dc.subject.other |
mortality |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
prediction |
en |
| dc.subject.other |
Salmonella enteritidis |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Models, Biological |
en |
| dc.subject.other |
Oils, Volatile |
en |
| dc.subject.other |
Salmonella enteritidis |
en |
| dc.subject.other |
Spices |
en |
| dc.title |
A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0168-1605(99)00054-9 |
en |
| heal.publicationDate |
1999 |
en |
| heal.abstract |
Home-made 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 product's pH was adjusted from 4.3 to 5.3 with lemon juice. 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. For comparison, two different models were used. 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 home-made taramasalad of different compositions. Copyright (C) 1999 Elsevier Science B.V. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
1-2 |
en |
| dc.identifier.volume |
49 |
en |
| dc.identifier.doi |
10.1016/S0168-1605(99)00054-9 |
en |
| dc.identifier.spage |
63 |
en |
| dc.identifier.epage |
74 |
en |