Salmonella enterica subsp.enterica serovar Enteritidis is one of the most common pathogenic bacteria causing foodborne human disease. Pasta is a useful food for people and have a significant place in the diet. The basic raw materials for production of pasta are flour and chicken’s eggs and therefore represent a potential risk for the presence of bacteria, primarily due to insufficient thermal treatment of the mixture during the drying phase. In order to eliminate or reduce microbiological risks in pasta, it should be useful the knowledge of the antimicrobial ability of plants essential oils and possibilities for their application in the technology of pasta production.
Determining the antimicrobial effect of different shares of basil and thyme essential oils on the growth and multiplication of two strains of bacteria of the genus Salmonella: Salmonella enterica subsp. enteric serovar Enteritidis (D) ATCC 13076 – reference strain and Salmonella enteritidis (group D) – epidemical strain, inoculated in pasta with eggs, in conditions of simulated industrial production process and in raw materials for production of pasta, flour and eggs, in laboratory conditions should be the basic idea for the design of the experimental part of the study on which to base this book.
In detail, the determination of the antimicrobial action of essential oils of basil and thyme can be divided into four segments:
The first segment is determining the antimicrobial effect of different proportions of basil essential oil on Salmonella enterica subsp. enterica serovar Enteritidis (D) ATCC 13076 – reference strain and Salmonella enteritidis (group D) – epidemical strain at all stages of egg pasta production under conditions of simulated industrial production process.
The second segment of interest for research was related to determining the antimicrobial effect of different proportions of thyme essential oil on Salmonella enterica subsp. enterica serovar Enteritidis (D) ATCC 13076 – reference strain and Salmonella enteritidis (group D) – epidemical strain at all stages of egg pasta production under conditions of simulated industrial production process.
In the third segment is determining the antimicrobial effect of different parts of basil essential oil on Salmonella enterica subsp. enteric serovar Enteritidis (D) ATCC 13076 – reference strain and Salmonella enteritidis (group D) – epidemical strain inoculated in flour and eggs in laboratory conditions.
In the last segment is determining the antimicrobial effect of different parts of thymian essential oil on Salmonella enterica subsp. enteric serovar Enteritidis (D) ATCC 13076 – reference strain and Salmonella enteritidis (group D) – epidemical strain inoculated in flour and eggs in laboratory conditions.
All four segments of the research are clearly connected and derive from each other. The book is conceived and realized through an interesting design of a multi-year, experimental part of the research. From introduction to conclusion, the reader can easily move through the offered content.
If this book serves its purpose, the author has achieved his goal, but he will also favorably accept any suggestion made by the readers’ opinion.
