Evaluating the impact of argan oil, sugar, and peptone concentrations on the survival of Escherichia coli: a response surface methodology approach

This study developed a predictive model for Escherichia coli survival in Amlou, a Moroccan almond-honey-argan oil spread, focusing on argan oil, sugar, and peptone concentrations. Based on the Doehlert matrix design, relationships were established between these ingredients and death rate (DR) and survival period (SP). Sugar affected DR, while argan oil and peptone influenced SP. The DR model demonstrated a RMSE of 0.0095 and SEP of 22.22%, confirming its accuracy. This work offers valuable insights for food producers about E. coli’s behavior in Amlou-like foods.