Agricultural Studies, Vol. 1, Issue 1, Dec  2017, Pages 19-27; DOI: 10.31058/j.as.2017.11003 10.31058/j.as.2017.11003

The Effect of The Technological Process and Essential Oil of Thyme Against Salmonella Enterica Serotype Enteritidis (D) ATCC 13076 in Egg Based Pasta

Agricultural Studies, Vol. 1, Issue 1, Dec  2017, Pages 19-27.

DOI: 10.31058/j.as.2017.11003

Jasmina Stojiljkovic 1*

1 Food Technology, College of Applied Studies, Vranje, Republic of Serbia

Received: 27 November 2017; Accepted: 8 December 2017; Published: 13 January 2018

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Abstract

Salmonella is a common contaminant of egg and can present a health hazard to consumers. Egg and egg products are an important part of the human diet. Since eggs are used for the production of egg pasta, and due to an insufficient thermal treatment during pasta drying they can be a potential risk for the consumer’s health. Different essential oils of herbs can be used in order to reduce potentially present pathogenic microorganisms. The aim of this paper is to describe the impact of the thyme and technological process of production of pasta with eggs on a decrease of the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076. There is not a separate major impact on the concentration of thyme against Salmonella enterica serotype Enteritidis (D) ATCC 13076. There is a significant impact of the technological process against Salmonella enterica serotype Enteritidis (D) ATCC 13076.

Keywords

Technological process, Thyme, Salmonella enterica serotype Enteritidis (D) ATCC 13076

Copyright

© 2017 by the authors. Licensee International Technology and Science Press Limited. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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