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dc.creatorStojiljković, Jasmina
dc.creatorNiksic, Miomir
dc.creatorStanišić, Nikola
dc.creatorStojiljković, Zoran
dc.creatorTrajkovski, Goran
dc.date.accessioned2018-12-14T15:07:42Z
dc.date.available2018-12-14T15:07:42Z
dc.date.issued2015
dc.identifier.issn0354-4664
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/451
dc.description.abstractSalmonella 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.en
dc.publisherInst Bioloska Istrazivanja Sinisa Stankovic, Beograd
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceArchives of Biological Sciences
dc.subjectegg-based pastaen
dc.subjectSalmonella Enteritidisen
dc.subjectsweet basilen
dc.subjectthymeen
dc.titleAntimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pastaen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractТрајковски, Горан; Стојиљковић, Јасмина; Стојиљковић, Зоран; Станишић, Никола; Никсиц, Миомир;
dc.citation.volume67
dc.citation.issue1
dc.citation.spage213
dc.citation.epage221
dc.citation.other67(1): 213-221
dc.citation.rankM23
dc.identifier.doi10.2298/ABS141118027S
dc.identifier.rcubKonv_69
dc.identifier.fulltexthttp://r.istocar.bg.ac.rs//bitstream/id/2191/449.pdf
dc.identifier.scopus2-s2.0-84937434015
dc.identifier.wos000352003500023
dc.type.versionpublishedVersion


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