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Titolo:
The potential application of plant essential oils as natural food preservatives in soft cheese
Autore:
Smith-Palmer, A; Stewart, J; Fyfe, L;
Indirizzi:
Queen Margaret Univ Coll, Dept Nutr & Dietet, Edinburgh EH12 8TS, Midlothian, Scotland Queen Margaret Univ Coll Edinburgh Midlothian Scotland EH12 8TS Scotland Heriot Watt Univ, Dept Biol Sci, Edinburgh EH14 4AS, Midlothian, Scotland Heriot Watt Univ Edinburgh Midlothian Scotland EH14 4AS lothian, Scotland Univ Edinburgh, Sch Med, Dept Med Microbiol, Edinburgh EH8 9AG, Midlothian, Scotland Univ Edinburgh Edinburgh Midlothian Scotland EH8 9AG Midlothian, Scotland
Titolo Testata:
FOOD MICROBIOLOGY
fascicolo: 4, volume: 18, anno: 2001,
pagine: 463 - 470
SICI:
0740-0020(200108)18:4<463:TPAOPE>2.0.ZU;2-8
Fonte:
ISI
Lingua:
ENG
Soggetto:
LISTERIA-MONOCYTOGENES; MILK CHEESE; OUTBREAK; INFECTION; ENGLAND; WALES; THYME; CONSTITUENTS; BACTERIA; GROWTH;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
29
Recensione:
Indirizzi per estratti:
Indirizzo: Fyfe, L Queen Margaret Univ Coll, Dept Nutr & Dietet, Clewood Terrace, Edinburgh EH12 8TS, Midlothian, Scotland Queen Margaret Univ Coll Clewood Terrace Edinburgh Midlothian Scotland EH12 8TS
Citazione:
A. Smith-Palmer et al., "The potential application of plant essential oils as natural food preservatives in soft cheese", FOOD MICROB, 18(4), 2001, pp. 463-470

Abstract

Investigations were carried out to assess the efficiency of four plant essential oils, bay, clove, cinnamon and thyme as natural food preservatives. The effect of the plant essential oils at concentrations of 0.1, 0.5 and 1%was studied in low-fat and full-fat soft cheese against Listeria monocytogenes and Salmonella enteritidis at 4 degrees and 10 degreesC respectively over a 14-day period. The composition of the cheese was shown to be an important factor in determining the effectiveness of the plant essential oils. In the low-fat cheese, all four oils at 1% reduced L. monocytogenes to less than or equal to 1.0 log(10) cfu ml(-1) In contrast, in the full-fat cheese, oil of clove was the only oil to achieve this reduction. Oil of thyme proved ineffective against S. enteritidis in the full-fat cheese, yet was equally as effective as the other three oils in the lowfat cheese, reducing S. enteritidis to < 1.0 log(10) cfu ml(-1) from day 4 onwards. It is concludedthat selected plant essential oils can act as potent inhibitors of L. monocytogenes and S. enteritidis in a food product. (C) 2001 Academic Press.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 20/09/20 alle ore 01:04:17