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Citrus extract or natamycin treatments on "Tzatziki" - a traditional Greek salad.
Tsiraki MI, Savvaidis IN. Tsiraki MI, et al. Food Chem. 2014 Jan 1;142:416-22. doi: 10.1016/j.foodchem.2013.07.087. Epub 2013 Jul 27. Food Chem. 2014. PMID: 24001860
Tzatziki's overall flavour was better under vacuum, and of all the treatments examined, the addition of citrus extract, and to a letter extent the combination with natamycin, improved the taste and odour (fruity, pleasant, refreshing with reduced garlic typical flavour) of …
Tzatziki's overall flavour was better under vacuum, and of all the treatments examined, the addition of citrus extract, and to a lett …
The effects of citrus extract (Citrox) on the naturally occurring microflora and inoculated pathogens, Bacillus cereus and Salmonella enterica, in a model food system and the traditional Greek yogurt-based salad Tzatziki.
Tsiraki MI, Savvaidis IN. Tsiraki MI, et al. Food Microbiol. 2016 Feb;53(Pt B):150-5. doi: 10.1016/j.fm.2015.09.015. Epub 2015 Sep 25. Food Microbiol. 2016. PMID: 26678142
Therefore, at the concentrations used, Citrox had no negative sensorial effect on the Tzatziki. During storage, the Bacillus populations in the Citrox-treated Tzatziki samples progressively decreased, showing major declines from days 12 and 28 (at 10 and 4 C, respec …
Therefore, at the concentrations used, Citrox had no negative sensorial effect on the Tzatziki. During storage, the Bacillus populati …
Essential and xenobiotic elements in cottage cheese from the Slovak market with a consumer risk assessment.
Capcarova M, Harangozo L, Arvay J, Toth T, Gabriny L, Binkowski LJ, Palsova L, Skalicka M, Pardo MLG, Stawarz R, Massanyi P. Capcarova M, et al. J Environ Sci Health B. 2020;55(7):677-686. doi: 10.1080/03601234.2020.1762420. Epub 2020 May 7. J Environ Sci Health B. 2020. PMID: 32378984
The aim of this study was to determine the concentrations of calcium (Ca), cobalt (Co), cadmium (Cd), copper (Cu), chromium (Cr), iron (Fe), mercury (Hg), potassium (K), magnesium (Mg), sodium (Na), nickel (Ni), phosphorus (P), lead (Pb) and zinc (Zn) in white cottage cheese or c …
The aim of this study was to determine the concentrations of calcium (Ca), cobalt (Co), cadmium (Cd), copper (Cu), chromium (Cr), iron (Fe), …
Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 degrees and 10 degrees C.
Tassou CC, Drosinos EH, Nychas GJ. Tassou CC, et al. J Appl Bacteriol. 1995 Jun;78(6):593-600. doi: 10.1111/j.1365-2672.1995.tb03104.x. J Appl Bacteriol. 1995. PMID: 7615414
The effect of mint (Mentha piperita) essential oil (0.5, 1.0, 1.5 and 2.0%, v/w) on Salmonella enteritidis and Listeria monocytogenes in a culture medium and three model foods; tzatziki (pH 4.5), taramosalata (pH 5.0) and pate (pH 6.8), inoculated at 10(7) cfu g-1, at 4 de …
The effect of mint (Mentha piperita) essential oil (0.5, 1.0, 1.5 and 2.0%, v/w) on Salmonella enteritidis and Listeria monocytogenes in a c …
Viability of and Escherichia coli O157:H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox©) and storage temperature.
Tsiraki MI, Yehia HM, Elobeid T, Osaili T, Sakkas H, Savvaidis IN. Tsiraki MI, et al. Food Microbiol. 2018 Feb;69:11-17. doi: 10.1016/j.fm.2017.07.014. Epub 2017 Jul 20. Food Microbiol. 2018. PMID: 28941891
The antimicrobial effect of citrus extract (at 1 mL/kg [C1] and 2 mL/kg [C2]) on naturally occurring microbiota and inoculated pathogens (E. coli O157:H7 and L. monocytogenes at ca. 6 log cfu/g) in the traditional Greek yogurt-based salad Tzatziki stored at 4, 10, or 21 C, …
The antimicrobial effect of citrus extract (at 1 mL/kg [C1] and 2 mL/kg [C2]) on naturally occurring microbiota and inoculated pathogens (E. …
Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli.
Li H, Garcia-Hernandez R, Driedger D, McMullen LM, Gänzle M. Li H, et al. Food Microbiol. 2016 Aug;57:96-102. doi: 10.1016/j.fm.2016.02.002. Epub 2016 Feb 9. Food Microbiol. 2016. PMID: 27052707
This study compared the resistance of two five-strain E. coli cocktails, as well as the pressure resistant strain E. coli AW1.7, to hydrostatic pressure application in bruschetta, tzatziki, yoghurt and ground beef at 600 MPa, 20 C for 3 min and during post-pressure surviva …
This study compared the resistance of two five-strain E. coli cocktails, as well as the pressure resistant strain E. coli AW1.7, to hydrosta …