Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.)
2004
Sengun, I.Y. | Karapinar, M.
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.
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书目信息
International journal of food microbiology
卷
96
期
3
页码
301
- 305
ISSN
0168-1605
其它主题
Sanitizing; Food contamination and toxicology - horticultural products; Vinegars; Food processing (general) - horticultural crop products; Raw vegetables; Decontamination; Lemon juice; Inoculum density; Food pathogens; Pathogen survival
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-28
MODS