Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations

dc.contributor.author	Skandamis, PN	en
dc.contributor.author	Nychas, G-JE	en
dc.date.accessioned	2014-06-06T06:44:16Z
dc.date.available	2014-06-06T06:44:16Z
dc.date.issued	2000	en
dc.identifier.issn	00992240	en
dc.identifier.uri	http://dx.doi.org/10.1128/AEM.66.4.1646-1653.2000	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1771
dc.subject.other	essential oil	en
dc.subject.other	article	en
dc.subject.other	bacterial count	en
dc.subject.other	bacterial growth	en
dc.subject.other	concentration response	en
dc.subject.other	controlled study	en
dc.subject.other	Escherichia coli O157	en
dc.subject.other	experimental model	en
dc.subject.other	food contamination	en
dc.subject.other	food storage	en
dc.subject.other	fruit juice	en
dc.subject.other	nonhuman	en
dc.subject.other	pH	en
dc.subject.other	temperature dependence	en
dc.subject.other	validation process	en
dc.subject.other	vegetable	en
dc.subject.other	Angiosperms	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Escherichia coli O157	en
dc.subject.other	Evaluation Studies	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Hydrogen-Ion Concentration	en
dc.subject.other	Lamiaceae	en
dc.subject.other	Models, Biological	en
dc.subject.other	Oils, Volatile	en
dc.subject.other	Plant Oils	en
dc.subject.other	Reproducibility of Results	en
dc.subject.other	Solanaceae	en
dc.subject.other	Temperature	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Citrus limon	en
dc.subject.other	Escherichia coli	en
dc.subject.other	Negibacteria	en
dc.subject.other	Origanum vulgare	en
dc.subject.other	Solanum melongena	en
dc.title	Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations	en
heal.type	journalArticle	en
heal.identifier.primary	10.1128/AEM.66.4.1646-1653.2000	en
heal.publicationDate	2000	en
heal.abstract	Homemade eggplant salad, a traditional Greek appetizer, was inoculated with Escherichia coli O157:H7 NCTC 12900 supplemented with different concentrations of oregano essential oil (0.0, 0.7, 1.4, and 2.1% [vol/wt]) and stored at different temperatures (0, 5, 10, and 15°C). The product's pH was adjusted to 4.0, 4.5, or 5.0 with lemon juice. For each combination of the environmental factors, the bacterial counts were modeled, using the Baranyi model, as a function of time to estimate the kinetic parameters of the pathogen. A reduction of more than 1 log unit in E. coli O157:H7 counts was observed in all cases, and the death rate depended on the pH, the storage temperature, and the essential oil concentration. Separate quadratic models were developed with natural logarithms of the shoulder period and death rate as estimated by the growth model, as a function of temperature, pH, and oregano essential oil concentrations. These were further used to predict the population of E. coli O157:H7 NCTC 12900 from other inoculated eggplant salads at random conditions of temperature, pH, and oregano oil concentration. The predicted values were compared with viable-count measurements for validation.	en
heal.journalName	Applied and Environmental Microbiology	en
dc.identifier.issue	4	en
dc.identifier.volume	66	en
dc.identifier.doi	10.1128/AEM.66.4.1646-1653.2000	en
dc.identifier.spage	1646	en
dc.identifier.epage	1653	en