Survival of Salmonella in Peruvian pisco sour drink
Peruvian pisco sour is an alcoholic cocktail prepared with egg white in order to form a creamy texture. This drink has been served worldwide, however concerns about its safety have been raised because of the possibility of egg whites be contaminated by Salmonella. This study was undertaken to analyz...
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| Veröffentlicht in: | Food science & technology 2020-01, Vol.117, p.108608, Article 108608 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
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| Online-Zugang: | Volltext |
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| Zusammenfassung: | Peruvian pisco sour is an alcoholic cocktail prepared with egg white in order to form a creamy texture. This drink has been served worldwide, however concerns about its safety have been raised because of the possibility of egg whites be contaminated by Salmonella. This study was undertaken to analyze the survival of Salmonella in pisco sour drink. A pool of Salmonella was inoculated in egg white and then mixed during 30 s with Quebranta pisco, syrup, lemon juice and ice cubes, reaching 6.1 ± 0.1 log10 CFU/ml. Samples were collected to investigate the Salmonella survival. Microbiological results demonstrated that Salmonella was not detected ( |
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| ISSN: | 0023-6438 1096-1127 |
| DOI: | 10.1016/j.lwt.2019.108608 |