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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.

Author(s) : SKANDAMIS P. N., NYCHAS G. J. E.

Type of article: Article

Summary

Homemade eggplant salad, a traditional Greek appetizer, was inoculated with Escherichia coli O157:H7 NCTC 12 900 supplemented with different concentrations of oregano essential oil 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 a Baranyi model. 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.

Details

  • Original 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.
  • Record ID : 2001-0811
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 66 - n. 4
  • Publication date: 2000/04

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