Fate of salmonellae in orange and grapefruit concentrates during cold storage

Orange and grapefruit concentrates at 42, 50, and 64 degrees Brix were inoculated with a five-strain cocktail of acid-adapted salmonellae stored at 0, -5, -10, -15, or -20 degrees C and sampled for population survival up to 11 and 50 days for grapefruit and orange concentrates, respectively. Survivo...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food protection 2004-12, Vol.67 (12), p.2671-2674
Hauptverfasser: Parish, M.E, Goodrich, R, Miller, W
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Orange and grapefruit concentrates at 42, 50, and 64 degrees Brix were inoculated with a five-strain cocktail of acid-adapted salmonellae stored at 0, -5, -10, -15, or -20 degrees C and sampled for population survival up to 11 and 50 days for grapefruit and orange concentrates, respectively. Survivor curves were nonlinear and best fit by a three-parameter power equation: Y = a + bX(c). Final log reductions ranged from 2.3 to 4.8 after 50 days in orange concentrate and 6.0 to 6.9 after 11 days in grapefruit concentrate. Storage times needed to achieve a 5-log population reduction among all treatments for grapefruit concentrate ranged from 1.0 to 5.8 days. Significant differences (P less than or equal to 0.05) were observed among results for different temperatures within any single Brix level; however, storage times among Brix levels at any one temperature were not significantly (P less than or equal to 0.05) different. Results indicate that cold storage of grapefruit concentrate is a viable treatment for achieving a 5-log reduction in salmonellae.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-67.12.2671