2nd international congress of food hygiene , 2011-04-30

Title : ( Growth response and modeling effects of carum copticum essential oil, pH, inoculums level and temperature on Escheichia coli O157:H7 )

Authors: Saeid Khanzadi , Abdollah Jamshidi , ,

Citation: BibTeX | EndNote

Abstract

Objective: Escherichia coli O157:H7 is an important human pathogen causing hemorrhagic colitis, hemolytic –uremic syndrome and thrombotic thrombocytopenia purpura. Knowing the precise boundary for the growth-no-growth interface of Escherichia coli O157:H7 and also determining the period of the time needed for bacterial growth initiation is necessary for food safety risk assessment. Materials and Methods: this study was designed to examine the combined effects of different levels of carum copticum (zenyan) essential oil (0%, 0.015%, 0.03%, 0.06%) , temperature (35 C, 25 C), pH (5,6,7) and inoculums (103 , 105cfu ml-1) on the growth of Escherichia coli O157:H7 in brain heart infusion broth. Growth was monitored by visible turbidity over a 30 days period. Results and Conclusion: the measured 144 data points, showed significant effects for selected parameters on growth of Escherichia coli O157:H7 (p<0.05). The experiment was carried out in triplicate. Stepwise Multiple Regression Program was used to predict the growth initiation. For obtaining a boundary model the logistic regression program was used. The models adequately predicted the growth initiation and growth inhibition of Escherichia coli O157:H7.

Keywords

, Escherichia coli O157:H7, modeling, carum copticum essential oil, pH, temperature
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@inproceedings{paperid:1026023,
author = {Khanzadi, Saeid and Jamshidi, Abdollah and , },
title = {Growth response and modeling effects of carum copticum essential oil, pH, inoculums level and temperature on Escheichia coli O157:H7},
booktitle = {2nd international congress of food hygiene},
year = {2011},
location = {تهران, IRAN},
keywords = {Escherichia coli O157:H7; modeling; carum copticum essential oil; pH; temperature},
}

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%0 Conference Proceedings
%T Growth response and modeling effects of carum copticum essential oil, pH, inoculums level and temperature on Escheichia coli O157:H7
%A Khanzadi, Saeid
%A Jamshidi, Abdollah
%A ,
%J 2nd international congress of food hygiene
%D 2011

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