The survival of E. coli O157:H7, S. Typhimurium and L. monocytogenes in black carrot (Daucus carota) juice

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dc.contributor.authorDegirmenci, Huseyin
dc.contributor.authorKarapinar, Mehmet
dc.contributor.authorKarabiyikli, Seniz
dc.date.accessioned2019-10-27T21:44:36Z
dc.date.available2019-10-27T21:44:36Z
dc.date.issued2012
dc.departmentEge Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipEge University, Research FoundationEge Universityen_US
dc.description.sponsorshipThe financial support of Ege University, Research Foundation is gratefully acknowledged.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2011.11.017en_US
dc.identifier.endpage215en_US
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.issue01.Feben_US
dc.identifier.pmid22153385en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage212en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2011.11.017
dc.identifier.urihttps://hdl.handle.net/11454/47268
dc.identifier.volume153en_US
dc.identifier.wosWOS:000300750400031en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBlack carroten_US
dc.subjectInhibitionen_US
dc.subjectAntimicrobialen_US
dc.subjectSurvivalen_US
dc.subjectPathogensen_US
dc.titleThe survival of E. coli O157:H7, S. Typhimurium and L. monocytogenes in black carrot (Daucus carota) juiceen_US
dc.typeArticleen_US

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