MODELLING THE EFFECT OF OREGANO (ORIGANUM VULGARE) ESSENTIAL OIL ON THE DEATH/SURVIVAL OF SALMONELLA ENTERITIDIS IN HOMEMADE TARAMASALAD
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.
Koutsoumanis, K., Lampropoulou, K., Taoukis, P.S. and Nychas, G.J. (1998). MODELLING THE EFFECT OF OREGANO (ORIGANUM VULGARE) ESSENTIAL OIL ON THE DEATH/SURVIVAL OF SALMONELLA ENTERITIDIS IN HOMEMADE TARAMASALAD. Acta Hortic. 476, 171-178
Modelling, oregano essential oil, S. enteritidis, inactivation