Articles
MODELING THE BEHAVIORAL PATTERN OF E. COLI O157:H7 IN MAYONNAISE AFFECTED BY THYMUS VULGARIS EXTRACT AT 4 AND 25°C
Article number
964_32
Pages
265 – 269
Language
English
Abstract
Due to concerns over the safety of some chemical preservatives in foods, we have done research to find safe and effective replacement.
This study was to investigate the antibacterial properties of Thymus vulgaris leaves extract on home-made mayonnaise using E. coli O157:H7, as a food pathogen.
Also the modeling behavior of E. coli O157H:7 in mayonnaise, affected by T. vulgaris extract at 4 and 25°C was investigated.
This test was evaluated as a completely randomized factorial design with 3 replications.
For comparison, according to storage temperatures of mayonnaise, two different models were used.
A reduction of E. coli O157:H7 was observed in all cases and the rate of reduction was dependent on the storage temperature and the extract concentration.
Death responses as a function of time of exposure and concentration of T. vulgaris extract were described using a quadratic function which was then used to predict the death of E. coli O157:H7 in home-made mayonnaise of different compositions.
Models were shown by using RSM. Coefficient of determinations (R2>0.8) implies the validity of the proposed model.
This study was to investigate the antibacterial properties of Thymus vulgaris leaves extract on home-made mayonnaise using E. coli O157:H7, as a food pathogen.
Also the modeling behavior of E. coli O157H:7 in mayonnaise, affected by T. vulgaris extract at 4 and 25°C was investigated.
This test was evaluated as a completely randomized factorial design with 3 replications.
For comparison, according to storage temperatures of mayonnaise, two different models were used.
A reduction of E. coli O157:H7 was observed in all cases and the rate of reduction was dependent on the storage temperature and the extract concentration.
Death responses as a function of time of exposure and concentration of T. vulgaris extract were described using a quadratic function which was then used to predict the death of E. coli O157:H7 in home-made mayonnaise of different compositions.
Models were shown by using RSM. Coefficient of determinations (R2>0.8) implies the validity of the proposed model.
Authors
F. Zabetian Hosseini, B.S.F. Bazzaz, S.A. Mortazavi, A. Koocheki, S. Bolourian
Keywords
E. coli O157:H7, mayonnaise, modeling, Thymus vulgaris extract
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