Survival of acid‐adapted or non‐adapted Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7, in traditional Greek salads

Abstract

The fate of three pathogens Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7 that were inoculated in fish roe salad and aubergine salad with or without preservatives after being adapted in acid environment or not, was determined. The salads were stored at 10°C and the pathogens population was counted at regular intervals. Parameters (lag time, death rates calculated with Baranyi equation) were used to compare the behaviour of the pathogens. In the absence of preservatives the pathogens survived during the 15 days of storage. A 1 log reduction was observed for Listeria and 2 logs reduction for Salmonella and E. coli in both salads. In most cases, acid adaptation decreased the death rate even in the presence of preservatives. The addition of sorbic and benzoic acid in the salads increased the death rate of the pathogens during storage significantly and they were not detected at 7-10 days for Salmonella, 8-12 days for Listeria and 5 days for E. coli. It is concluded that a well-studied combination of hurdles is appropriate to ensure safety of home-made traditional salads free of preservatives.

Physicochemical Analysis and Essential Oils Extraction of the Gorse (Ulex europaeus) and French Broom (Genista monspessulana), Two Highly Invasive Species in the Colombian Andes

“…This can be used in agriculture in the control of larvae and the eggs of the wax moths, since it destroys the wax combs [59,60]. Other studies suggest useful effects against pathogens in a variety of food products such as moutable (eggplant dip) [61,62], salads [63,64], hummus [65], and tahini [66,67]. Other essential components such as eicosane, palmitic acid, and oleic acid found in this study in both species have also been reported in studies of jatropha.…”

Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage

“…Previous studies evaluating the effects of pH and storage conditions on survival of foodborne pathogens in eggplant dip have used recipes based on mayonnaise containing garlic (Skandamis and Nychas, 2000;Tassou et al, 2009 …”

“…After 7 d storage at this temperature, the pH values decreased in samples with 0, 0.4, 0.6 and 0.8% citric acid from 5.respectively. Previous studies on the effects of storage temperature and pH on the survival and growth of foodborne pathogens in salad/dip such as non-tahini-based eggplant salad and tahini-based products such as hummus dip (cooked, mashed chickpeas blended with tahini, lemon juice, garlic and salt) were found in the literature(Skandamis and Nychas, 2000;Tassou et al, 2009;Al-Holy et al 2006;Alali et al 2012). These studies also found that the survival and growth of foodborne pathogens in these products depended on intrinsic (e.g.…”

“…It is prepared by grilling whole eggplant fruits that are then peeled and the resulting flesh is cut and blended (80-88%) with sesame paste (tahini) (10-18%), lemon juice or citric acid (0.4-0.8%) and salt (0.8-1.6%) (Omar et al, 2012). However, the recipe in some countries may include the addition of mayonnaise and garlic to boiled eggplant purée with salt and acetic acid (final pH 4.1) (Tassou et al, 2009).…”

A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products

“…EnteritidisMayonnaiseoil oregano essential oils (OEO1/OEO2) Nisin EDTAAntimicrobial activity of OEO against S. Enteritidis was improved when combined with nisin or EDTA.[74]U.K, S. EnteritidisMayonnaisegarlicGarlic (1%) reduced the viable cells of S. Enteritidis in mayonnaise by a factor of 10.[67]Greece S . EnteritidisMayonnais- based Aubergine saladsorbic/benzoic acidsAddition of preservatives decreased the pathogen survival.[83]U.K. S . EnteritidisMayonnaisepHWithin the pH 4.2–4.5 S .…”