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The Effect Of Lecithin On Inactivation By Eugenol Of Escherichia Coli O157:H7, Sasha Marie Wilkinson
The Effect Of Lecithin On Inactivation By Eugenol Of Escherichia Coli O157:H7, Sasha Marie Wilkinson
Masters Theses
Many essential oils and their components are known to have antimicrobial activity. However, their strong aroma, flavor, and hydrophobic nature make them difficult to incorporate into food products. New methods to improve antimicrobial activity at reduced concentrations and/or reduce the influence of food components on antimicrobial activity are needed. In this study, the objective was to combine the emulsifier soy lecithin with eugenol in an attempt to enhance the activity of the latter against the foodborne pathogen Escherichia coli O157:H7.
Eugenol was added to a pH 7.2 sodium phosphate buffer (PBS), PBS with 0.03% (v/v) tryptic soy broth (TSB), PBS …