The survival of E. coli O157:H7, S. Typhimurium and L. monocytogenes in black carrot (Daucus carota) juice
Küçük Resim Yok
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science Bv
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study the survival and growth patterns of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in various concentrations of black carrot juice were investigated during incubation period at 4 degrees C and 37 degrees C for 7 days. Several parameters, such as juice concentration (%), pH, incubation temperature (degrees C) and time (days) were found effective on the survival of pathogens tested. Although L monocytogenes has been found to be the less resistant microorganism to the variable conditions, there were only ca. 1 and 2 log reductions in the number of the cells in the juice samples incubated at 4 degrees C for 2 and 7 days, respectively. Incubating at low temperature (4 degrees C) enhanced the survival of test microorganisms. (C) 2011 Elsevier B.V. All rights reserved.
Açıklama
Anahtar Kelimeler
Black carrot, Inhibition, Antimicrobial, Survival, Pathogens
Kaynak
International Journal of Food Microbiology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
153
Sayı
01.Feb
