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

被引：22

作者：

Degirmenci, Huseyin ^{[2
]}

Karapinar, Mehmet ^{[2
]}

Karabiyikli, Seniz ^{[1
]}

机构：

[1] Gaziosmanpasa Univ, Fac Engn & Nat Sci, Dept Food Engn, TR-60000 Tasliciftlik, Tokat, Turkey

[2] Ege Univ, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2012年 / 153卷 / 1-2期

关键词：

Black carrot; Inhibition; Antimicrobial; Survival; Pathogens; LISTERIA-MONOCYTOGENES; SALAD VEGETABLES; TEMPERATURE; O157-H7; FOODS; ANTHOCYANINS; GROWTH; PH;

D O I：

10.1016/j.ijfoodmicro.2011.11.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：212 / 215

页数：4

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