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conferenceseries
.com
Volume 9
Journal of Biotechnology & Biomaterials
ISSN: 2155-952X
JOINT EVENT
February 28-March 02, 2019 | Berlin, Germany
5
th
International Conference on
Enzymology and Protein Chemistry
&
22
nd
Global Congress on
Biotechnology
Biotechnology 2019
Enzymology 2019
February 28-March 02, 2019
&
Susceptibility profile of Salmonella Enteritidis ATCC (D) 13076 to the essential oil of thyme and
technological process in pasta with eggs
Jasmina Stojiljkovic
College of Applied Studies, Vranje
S
almonella is a common contaminant of egg and can present a health hazard to consumers. Egg and egg products are an
important part of the human diet. Since eggs are used for the production of egg pasta and due to an insufficient thermal
treatment during pasta drying they can be a potential risk for the consumer’s health. Different essential oils of herbs can be
used in order to reduce potentially present pathogenic microorganisms. The aim of this paper is to describe the impact of the
thyme and technological process of production of pasta with eggs on a decrease of the number of Salmonella enterica serotype
Enteritidis (D) ATCC 13076. There is not a significant differences in the effects of the concentration of thyme on Salmonella
Enteritidis ATCC (D) 13076 in the production of pasta (p>0.05). There is a significant impact of the process against Salmonella
Enteritidis ATCC (D) 13076 (p<0.05).
jasmina_vranje@yahoo.comJ Biotechnol Biomater 2019, Volume 9
DOI: 10.4172/2155-952X-C2-116