Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.)


Sengun İ. , Karapinar M.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, cilt.96, ss.301-305, 2004 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 96
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.ijfoodmicro.2004.04.010
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Sayfa Sayıları: ss.301-305

Özet

Lemon juice, vinegar and the mixture of lemon juice and vinegar (1: 1) were tested for their effectiveness in reducing the counts of inoculated Salmonella typhimurium (approximately 6 and 3 log cfu/g) on carrots. Treatment of carrot samples with lemon juice vinegar alone for different exposure times (0, 15, 30 and 60 min) caused significant reductions ranging between 0.79-3.95 and 1.57-3.58 log cfu/g, respectively, while the number of pathogens was reduced to an undetectable level after 30-min treatment by combined used lemon juice vinegar. (C) 2004 Elsevier B.V. All rights reserved.