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Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta

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2015
449.pdf (930.6Kb)
Authors
Stojiljković, Jasmina
Niksic, Miomir
Stanišić, Nikola
Stojiljković, Zoran
Trajkovski, Goran
Article (Published version)
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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 / thyme
Source:
Archives of Biological Sciences, 2015, 67, 1, 213-221
Publisher:
  • Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd

DOI: 10.2298/ABS141118027S

ISSN: 0354-4664

WoS: 000352003500023

Scopus: 2-s2.0-84937434015
[ Google Scholar ]
2
2
URI
http://r.istocar.bg.ac.rs/handle/123456789/451
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - 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 . .

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