ISHS Acta Horticulturae 476: International Symposium on Applications of Modelling as InnovativeTechnique in the Agri-Food Chain. MODEL-IT
MODELLING THE EFFECT OF OREGANO (ORIGANUM VULGARE) ESSENTIAL OIL ON THE DEATH/SURVIVAL OF SALMONELLA ENTERITIDIS IN HOMEMADE TARAMASALAD |
| Authors: | K. Koutsoumanis, K. Lampropoulou, P.S. Taoukis, G.J. Nychas |
| Keywords: | Modelling, oregano essential oil, S. enteritidis, inactivation |
| DOI: | 10.17660/ActaHortic.1998.476.19 |
| 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. | |
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