Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta
Abstract
Salmonella enterica serotype Enteritidis is known as one of the most common pathogenic bacteria causing salmonellosis in humans. Raw materials of animal origin (eggs, chicken meat) are frequent vectors that transmit this bacterium. Since eggs are used for the production of pasta, due to insufficient thermal treatment during pasta drying, they can be a potential risk to consumer health. Different essential oils of herbs can be used to reduce present pathogenic microorganisms. This paper compares a decrease in the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076 and Salmonella enterica serotype Enteritidis isolated from outbreaks of salmonellosis in egg-based pasta under the influence of thyme and sweet basil essential oils. The results indicate that the utilized oils were more effective against the epidemic strain than the ATCC strain. In addition, thyme oil caused a more significant inhibition of Salmonella enterica serotype Enteritidis during the production process.
Keywords:
egg-based pasta / Salmonella Enteritidis / sweet basil / thymeSource:
Archives of Biological Sciences, 2015, 67, 1, 213-221Publisher:
- Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd
DOI: 10.2298/ABS141118027S
ISSN: 0354-4664
WoS: 000352003500023
Scopus: 2-s2.0-84937434015
Collections
Institution/Community
RIStocarTY - JOUR AU - Stojiljković, Jasmina AU - Niksic, Miomir AU - Stanišić, Nikola AU - Stojiljković, Zoran AU - Trajkovski, Goran PY - 2015 UR - http://r.istocar.bg.ac.rs/handle/123456789/451 AB - Salmonella enterica serotype Enteritidis is known as one of the most common pathogenic bacteria causing salmonellosis in humans. Raw materials of animal origin (eggs, chicken meat) are frequent vectors that transmit this bacterium. Since eggs are used for the production of pasta, due to insufficient thermal treatment during pasta drying, they can be a potential risk to consumer health. Different essential oils of herbs can be used to reduce present pathogenic microorganisms. This paper compares a decrease in the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076 and Salmonella enterica serotype Enteritidis isolated from outbreaks of salmonellosis in egg-based pasta under the influence of thyme and sweet basil essential oils. The results indicate that the utilized oils were more effective against the epidemic strain than the ATCC strain. In addition, thyme oil caused a more significant inhibition of Salmonella enterica serotype Enteritidis during the production process. PB - Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd T2 - Archives of Biological Sciences T1 - Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta VL - 67 IS - 1 SP - 213 EP - 221 DO - 10.2298/ABS141118027S ER -
@article{ author = "Stojiljković, Jasmina and Niksic, Miomir and Stanišić, Nikola and Stojiljković, Zoran and Trajkovski, Goran", year = "2015", abstract = "Salmonella enterica serotype Enteritidis is known as one of the most common pathogenic bacteria causing salmonellosis in humans. Raw materials of animal origin (eggs, chicken meat) are frequent vectors that transmit this bacterium. Since eggs are used for the production of pasta, due to insufficient thermal treatment during pasta drying, they can be a potential risk to consumer health. Different essential oils of herbs can be used to reduce present pathogenic microorganisms. This paper compares a decrease in the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076 and Salmonella enterica serotype Enteritidis isolated from outbreaks of salmonellosis in egg-based pasta under the influence of thyme and sweet basil essential oils. The results indicate that the utilized oils were more effective against the epidemic strain than the ATCC strain. In addition, thyme oil caused a more significant inhibition of Salmonella enterica serotype Enteritidis during the production process.", publisher = "Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd", journal = "Archives of Biological Sciences", title = "Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta", volume = "67", number = "1", pages = "213-221", doi = "10.2298/ABS141118027S" }
Stojiljković, J., Niksic, M., Stanišić, N., Stojiljković, Z.,& Trajkovski, G.. (2015). Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta. in Archives of Biological Sciences Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd., 67(1), 213-221. https://doi.org/10.2298/ABS141118027S
Stojiljković J, Niksic M, Stanišić N, Stojiljković Z, Trajkovski G. Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta. in Archives of Biological Sciences. 2015;67(1):213-221. doi:10.2298/ABS141118027S .
Stojiljković, Jasmina, Niksic, Miomir, Stanišić, Nikola, Stojiljković, Zoran, Trajkovski, Goran, "Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta" in Archives of Biological Sciences, 67, no. 1 (2015):213-221, https://doi.org/10.2298/ABS141118027S . .