**7. References**

Allende, A., McEvoy, J.L., Luo, Y., Artés, F., & Wang, C.Y. (2006). Effectiveness of two-sided UV-C treatment in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce. Food *Microbiology,* Vol. 23, No. 3, (May 2006), pp. 241–249, ISSN 0740-0020

Application of PEF (25kV/cm, 250 μs in pulses of 2.12 μs) followed by heat treatment at 55 °C for 3.5 min increased the inactivation of *Salmonella* Enteritidis inoculated into liquid whole egg from 1 logs to 4.3 logs (Hermawan et al., 2004). The combination treatment had no effect on the color, pH, viscosity and brix of the treated samples and had a longer shelf life in

High pressure applied in combination with other agents such as heat or antimicrobial agents can be effectively used to increase microbial inactivation. Individual and combined effects of HPP and nisin treatment on relative resistance, viability and cellular components on *S.* Enteritidis (strains: FDA and OSU 799) was evaluated in culture media. High pressure up to 200MPa and nisin (200 IU/ml) when applied separately did not have any effect on the viability of either strain. However, application of high pressure (500 MPa) or a combination of nisin with a pressure of 350MPa (OSU 799 strain) and 400 MPa (FDA strain) resulted in an 8 log reduction (Lee and Kaletunç, 2010). Penetration of nisin into the cells was assisted by the pressure and thereafter the additive effect of two hurdles resulted in inactivation to be achieved at a lower value than when the technique was applied separately. Viedma et al. (2008) studied the synergistic effects of antimicrobial peptide enterocin AS-48 and high-intensity-PEF treatment (35 kV/cm, 150 Hz, 4 μs and bipolar mode) on the inhibition of *S. enterica* CECT 915 in apple juice. A combination of high intensity PEF (1000 μs) and AS-48 (60 μg/ml) and a treatment temperature of 40 °C resulted in 4.5 log reduction. The sequence of the synergistic treatments was an important factor as the inhibition was observed only when HIPEF was applied in the presence of previously-added bacteriocin. Since both, enterocin AS-48 and high pressure PEF, act on the bacterial cytoplasmic membrane, synergism between them could be a result of

With the rise of the concept of "green consumerism", meeting the consumer demand for nutritious and fresh food in addition to providing food safety has increased interest in non thermal preservation methods. The literature described herein gives an account of some of the non-thermal methods used for the elimination of *Salmonella* from foods. Considering the wide range of conditions under which *Salmonella* can easily grow, it is imperative to apply a combination of intervention technologies. With the advent of these novel methods of food preservation, it is hoped that issues of spoilage and contamination of food products, not only with *Salmonella* spp. but also with many other food spoilage or pathogenic microorganisms could be effectively controlled. Besides, a major impediment in the acceptance of foods processed by these emerging technologies is a lack of information among the consumers. Thus, it is very important to provide proper knowledge to the consumers

Allende, A., McEvoy, J.L., Luo, Y., Artés, F., & Wang, C.Y. (2006). Effectiveness of two-sided

UV-C treatment in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce. Food *Microbiology,* Vol. 23, No. 3, (May

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comparison to heat treated samples.

**6. Conclusion** 

**7. References** 

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**14** 

*1,2Morocco 3Algeria* 

**Use Thyme Essential Oils for the** 

Abderrahmane Romane1, Rajae Harrak2 and Fouad Bahri3

Over sixty percent (60%) of poisoning in the world are caused by Salmonella. Salmonellosis is thus become a public health event which justifies the involvement of the World Health Organization (WHO) in the fight against Salmonella (Salm-Surv, 2005). Salmonellosis is a foodborne illness of the most common and widespread. It represents a significant burden to public health and a considerable cost to society in many countries. Each year, millions of cases are reported worldwide, causing thousands of deaths. This disease is caused by the bacterium Salmonella (Salmonella). We know now more than 2500 types, or serotypes of Salmonella. The genus Salmonella, which belongs to the *Enterobacteriaceae* family, is named by Dr. Daniel Elmer Salmon American Veterinary even if the scientist who discovered the type was Theobald Smith, co-worked with Dr. Salmon in the Bureau of Animal Industry

In 1880 Eberth discovered the causative agent of typhoid fever. The culture of this bacterium was considered in 1884 by Gaffky. The genus Salmonella was used after the bacteriologist Dr. Daniel Salmon had isolated in 1886 a bacterium from the pig (Salmonella choleraesuis), which was considered the cause of swine fever (hog cholera) (Encarta Encyclopedia 2004). In 1896 Widal showed the antigenic diversity of strains of salmonella. Now, more than 2500 Salmonella serotypes were isolated. Since the first observations reported by Eberth until now, the genus Salmonella has continued to have considerable importance in the veterinary and medical domain, both in economic losses due to animal disease, and by the high

incidence on humans, typhoid fever and food poisoning salmonella (Bornert, 2000).

**1. Introduction** 

(BAI) in 1884 (Brown, 1935).

**2. Taxonomy** 

Domain: Bacteria Phylum: Proteobacteria

Class: Gammaproteobacteria Order: Enterobacteriale Family: *Enterobacteriaceae* Genre: *Salmonella* 

**Prevention of Salmonellosis** 

*2Laboratory of Hygiene and Epidemiology/Marrakech 3University of Abdelhamid Ben Badis/Mostaganem* 

*1CadiAyyad University/Marrakech* 

distilled water, and fruit juice. *Journal of* Food *Protection*, Vol. 70, No. 9, (September 2007), pp. 2078–2083, ISSN 0362-028X

