The objectives of the current study were: i) to investigate the antimicrobial activity of 0.125, 0.250 and 0.50 % (7.54, 15.08 and 30.17 mmol/Kg of eugenol) and (8.15, 16.31, and 33.61 mmol/Kg of carvacrol) against and O157:H7 in falafel paste (FP) stored at 4, 10 or 25 °C for 10 d; and ii) to study the sensory properties of fried falafel treated with eugenol and carvacrol. grew well in untreated falafel (control) samples at 10 and 25 °C, while O157:H7 grew only at 25 °C. However, numbers of and O157:H7 in FP stored at 4 °C were reduced by 1.4–1.6 log CFU/g after 10 d. The antimicrobial agents were more effective at 25 °C against , but were better at 4 and 10 °C against O157:H7. Addition of 0.125–0.5 % eugenol or carvacrol reduced the numbers to undetectable level by direct plating (2 log CFU/g) by 2–10 d at 25 °C. FP samples treated with 0.5 % eugenol or 0.25–0.5 % carvacrol were negative for cells by enrichment (1 CFU/5 g) by 10 d at 25 °C. In contrast, viable O157:H7 were not detected by direct plating when FP was treated with 0.25–0.5 % carvacrol or 0.5 % eugenol and stored at 4 °C by 2 d. Addition of eugenol or carvacrol did not affect the color, texture, and appearance of fried falafel but decreased the flavor and overall acceptability scores compared to untreated falafel. Using eugenol and carvacrol as natural antimicrobials have the potential to enhance the safety of FP by reducing the threat from foodborne pathogens.

中文翻译：

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不同储存温度下丁子香酚和香芹酚对沙拉三明治酱中肠沙门氏菌和大肠杆菌O157:H7的抗菌活性

本研究的目标是：i) 研究 0.125、0.250 和 0.50%（7.54、15.08 和 30.17 mmol/Kg 丁子香酚）和（8.15、16.31 和 33.61 mmol/Kg 香芹酚）对O157:H7 在沙拉三明治酱 (FP) 中，在 4、10 或 25 °C 下保存 10 d；ii) 研究用丁子香酚和香芹酚处理的油炸沙拉三明治的感官特性。O157:H7 在未经处理的沙拉三明治（对照）样品中在 10 和 25 °C 下生长良好，而 O157:H7 仅在 25 °C 下生长。然而，10 天后，4°C 保存的 FP 中 O157:H7 和 O157:H7 的数量减少了 1.4-1.6 log CFU/g。抗菌剂在 25 °C 时对 β-H7 更有效，但在 4 和 10 °C 时对 O157:H7 更有效。添加 0.125–0.5% 丁子香酚或香芹酚可将直接平板接种 (2 log CFU/g) 中的数量减少至无法检测到的水平，在 25 °C 下持续 2–10 天。用 0.5% 丁子香酚或 0.25-0.5% 香芹酚处理的 FP 样品在 25 °C 下富集 (1 CFU/5 g) 10 天后细胞呈阴性。相比之下，当 FP 用 0.25-0.5% 香芹酚或 0.5% 丁子香酚处理并在 4 °C 下保存 2 d 时，直接平板接种未检测到活的 O157:H7。与未经处理的沙拉三明治相比，添加丁子香酚或香芹酚不会影响油炸沙拉三明治的颜色、质地和外观，但会降低风味和总体可接受性评分。使用丁子香酚和香芹酚作为天然抗菌剂有可能通过减少食源性病原体的威胁来提高 FP 的安全性。