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  1. Modelling the effect of oregano (Origanum vulgare) essential oil on the death/survival of Salmonella enteritidis in homemade taramasalad.

    Article, Communication - En anglais

    International symposium on applications of modelling as an innovative technology in the agri-food-chain. Wageningen, NLD.

    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.

    Mots-clés Pascal : Modélisation, Modèle mathématique, Courbe survie, Produit à base de poisson, Origan, Huile essentielle, Préparation culinaire, Contamination biologique, Bactéricidie, Salmonella enteritidis, Enterobacteriaceae, Bactérie, Méthode, Biomathématique, Activité biologique, Antibactérien, Aliment traditionnel, Ingrédient, Epice, Pathogène, Bactériologie, Microbiologie appliquée, Sécurité alimentaire, Tarama, Préparation domestique, Chaîne agroalimentaire

    Mots-clés Pascal anglais : Modeling, Mathematical model, Survival curve, Fish product, Oregano, Essential oil, Home cooking, Biological contamination, Bactericidal effect, Salmonella enteritidis, Enterobacteriaceae, Bacteria, Method, Biomathematics, Biological activity, Antibacterial agent, Traditional food stuff, Ingredient, Spice, Pathogenic, Bacteriology, Applied microbiology, Food security, tarama, home-prepared food, agri-food chain

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 99-0499890

    Code Inist : 002A35B06. Création : 22/03/2000.