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, vol.96, pp.301-305, 2004 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 96
  • Publication Date: 2004
  • Doi Number: 10.1016/j.ijfoodmicro.2004.04.010
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Page Numbers: pp.301-305
  • Keywords: S. typhimurium, lemon juice, vinegar, carrot decontamination, YERSINIA-ENTEROCOLITICA, FRESH, ACID, DISINFECTANTS, MONTEVIDEO, PATHOGENS, SURVIVAL, TOMATOES, GROWTH

Abstract

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.