Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°C

dc.contributor.author	Tassou, CC	en
dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Nychas, GJE	en
dc.date.accessioned	2014-06-06T06:42:59Z
dc.date.available	2014-06-06T06:42:59Z
dc.date.issued	1995	en
dc.identifier.issn	00218847	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/934
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0029011126&partnerID=40&md5=772d3013271dc0fac5031db317fabebe	en
dc.subject.other	food preservative	en
dc.subject.other	vegetable oil	en
dc.subject.other	antibacterial activity	en
dc.subject.other	article	en
dc.subject.other	controlled study	en
dc.subject.other	food preservation	en
dc.subject.other	food storage	en
dc.subject.other	listeria monocytogenes	en
dc.subject.other	nonhuman	en
dc.subject.other	ph	en
dc.subject.other	salmonella enteritidis	en
dc.subject.other	temperature	en
dc.subject.other	Animal	en
dc.subject.other	Anti-Infective Agents	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Hydrogen-Ion Concentration	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Mentha piperita	en
dc.subject.other	Mink	en
dc.subject.other	Oils, Volatile	en
dc.subject.other	Plant Extracts	en
dc.subject.other	Salmonella enteritidis	en
dc.subject.other	Support, Non-U.S. Gov't	en
dc.subject.other	Temperature	en
dc.subject.other	Mentha piperita	en
dc.title	Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°C	en
heal.type	journalArticle	en
heal.publicationDate	1995	en
heal.abstract	The effect of mint (Mentha piperita) essential oil (0.5, 1.0, 1.5 and 2.0%, v/w) on Salmonella enteritidis and Listeria monocytogenes in a culture medium and three model foods; tzatziki (pH 4.5), taramosalata (pH 5.0) and pate (pH 6.8), inoculated at 107 cfu g-1, at 4° and 10°C for ca 1 week was studied. In the culture medium supplemented with the essential oil, no growth was observed over 2 d at 30°C determined by a conductance method with a Malthus 2000 growth analyser. Salmonella enteritidis died in tzatziki in all treatments and declined in the other foods except for pate at 10°C as judged with viable counts. Listeria monocytogenes populations showed a declining trend towards the end of the storage period but was increased in pate. Mint essential oil antibacterial action depended mainly on its concentration, food pH, composition, storage temperature and the nature of the micro-organism.	en
heal.journalName	Journal of Applied Bacteriology	en
dc.identifier.issue	6	en
dc.identifier.volume	78	en
dc.identifier.spage	593	en
dc.identifier.epage	600	en