The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise
This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Menchetti, Laura [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:129 ; year:2020 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2020.109648 |
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| Katalog-ID: |
ELV050617052 |
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| 245 | 1 | 4 | |a The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise |
| 264 | 1 | |c 2020transfer abstract | |
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
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| 520 | |a This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. | ||
| 520 | |a This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. | ||
| 650 | 7 | |a Mayonnaise |2 Elsevier | |
| 650 | 7 | |a Kinetic models |2 Elsevier | |
| 650 | 7 | |a Salmonella Enteritidis |2 Elsevier | |
| 650 | 7 | |a Food preservatives |2 Elsevier | |
| 650 | 7 | |a Natural antimicrobial |2 Elsevier | |
| 700 | 1 | |a Taticchi, Agnese |4 oth | |
| 700 | 1 | |a Esposto, Sonia |4 oth | |
| 700 | 1 | |a Servili, Maurizio |4 oth | |
| 700 | 1 | |a Ranucci, David |4 oth | |
| 700 | 1 | |a Branciari, Raffaella |4 oth | |
| 700 | 1 | |a Miraglia, Dino |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.lwt.2020.109648 |3 Volltext |
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10.1016/j.lwt.2020.109648 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001354.pica (DE-627)ELV050617052 (ELSEVIER)S0023-6438(20)30637-X DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Menchetti, Laura verfasserin aut The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. Mayonnaise Elsevier Kinetic models Elsevier Salmonella Enteritidis Elsevier Food preservatives Elsevier Natural antimicrobial Elsevier Taticchi, Agnese oth Esposto, Sonia oth Servili, Maurizio oth Ranucci, David oth Branciari, Raffaella oth Miraglia, Dino oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:129 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109648 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 129 2020 0 |
| spelling |
10.1016/j.lwt.2020.109648 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001354.pica (DE-627)ELV050617052 (ELSEVIER)S0023-6438(20)30637-X DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Menchetti, Laura verfasserin aut The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. Mayonnaise Elsevier Kinetic models Elsevier Salmonella Enteritidis Elsevier Food preservatives Elsevier Natural antimicrobial Elsevier Taticchi, Agnese oth Esposto, Sonia oth Servili, Maurizio oth Ranucci, David oth Branciari, Raffaella oth Miraglia, Dino oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:129 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109648 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 129 2020 0 |
| allfields_unstemmed |
10.1016/j.lwt.2020.109648 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001354.pica (DE-627)ELV050617052 (ELSEVIER)S0023-6438(20)30637-X DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Menchetti, Laura verfasserin aut The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. Mayonnaise Elsevier Kinetic models Elsevier Salmonella Enteritidis Elsevier Food preservatives Elsevier Natural antimicrobial Elsevier Taticchi, Agnese oth Esposto, Sonia oth Servili, Maurizio oth Ranucci, David oth Branciari, Raffaella oth Miraglia, Dino oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:129 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109648 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 129 2020 0 |
| allfieldsGer |
10.1016/j.lwt.2020.109648 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001354.pica (DE-627)ELV050617052 (ELSEVIER)S0023-6438(20)30637-X DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Menchetti, Laura verfasserin aut The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. Mayonnaise Elsevier Kinetic models Elsevier Salmonella Enteritidis Elsevier Food preservatives Elsevier Natural antimicrobial Elsevier Taticchi, Agnese oth Esposto, Sonia oth Servili, Maurizio oth Ranucci, David oth Branciari, Raffaella oth Miraglia, Dino oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:129 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109648 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 129 2020 0 |
| allfieldsSound |
10.1016/j.lwt.2020.109648 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001354.pica (DE-627)ELV050617052 (ELSEVIER)S0023-6438(20)30637-X DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Menchetti, Laura verfasserin aut The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. Mayonnaise Elsevier Kinetic models Elsevier Salmonella Enteritidis Elsevier Food preservatives Elsevier Natural antimicrobial Elsevier Taticchi, Agnese oth Esposto, Sonia oth Servili, Maurizio oth Ranucci, David oth Branciari, Raffaella oth Miraglia, Dino oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:129 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109648 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 129 2020 0 |
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influence of phenolic extract from olive vegetation water and storage temperature on the survival of salmonella enteritidis inoculated on mayonnaise |
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The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise |
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This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. |
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This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. |
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This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additive-free mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C. |
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