Development and Evaluation of a Model Predicting the Survival of <i>Escherichia coli</i> O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

TLDR

The authors inoculated homemade eggplant salad with E. coli O157:H7 NCTC 12900, varied oregano essential oil (0–2.1 % vol/wt), pH (4.0–5.0), and storage temperature (0–15 °C), and modeled the resulting bacterial kinetics using the Baranyi model, then derived quadratic equations for the shoulder period and death rate as functions of these factors to predict pathogen counts under random conditions and validate predictions against viable counts.

Abstract

ABSTRACT Homemade eggplant salad, a traditional Greek appetizer, was inoculated with Escherichia coli O157:H7 NCTC 12900 supplemented with different concentrations of oregano essential oil (0.0, 0.7, 1.4, and 2.1% [vol/wt]) and stored at different temperatures (0, 5, 10, and 15°C). The product's pH was adjusted to 4.0, 4.5, or 5.0 with lemon juice. For each combination of the environmental factors, the bacterial counts were modeled, using the Baranyi model, as a function of time to estimate the kinetic parameters of the pathogen. A reduction of more than 1 log unit in E. coli O157:H7 counts was observed in all cases, and the death rate depended on the pH, the storage temperature, and the essential oil concentration. Separate quadratic models were developed with natural logarithms of the shoulder period and death rate as estimated by the growth model, as a function of temperature, pH, and oregano essential oil concentrations. These were further used to predict the population of E. coli O157:H7 NCTC 12900 from other inoculated eggplant salads at random conditions of temperature, pH, and oregano oil concentration. The predicted values were compared with viable-count measurements for validation.