Degirmenci, HuseyinKarapinar, MehmetKarabiyikli, Seniz2019-10-272019-10-2720120168-16051879-3460https://doi.org/10.1016/j.ijfoodmicro.2011.11.017https://hdl.handle.net/11454/47268In 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.en10.1016/j.ijfoodmicro.2011.11.017info:eu-repo/semantics/closedAccessBlack carrotInhibitionAntimicrobialSurvivalPathogensArticle15301.Feb212215WOS:00030075040003122153385Q1Q1