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...
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| Veröffentlicht in: | Journal of food protection 2004-12, Vol.67 (12), p.2671-2674 |
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| creator | Parish, M.E Goodrich, R Miller, W |
| description | 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. |
| doi_str_mv | 10.4315/0362-028X-67.12.2671 |
| format | Article |
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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.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-67.12.2671</identifier><identifier>PMID: 15633670</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>acid tolerance ; bacterial contamination ; Beverages - microbiology ; Biological and medical sciences ; brix ; Citrus paradisi ; Citrus sinensis ; cold storage ; Cold Temperature ; Colony Count, Microbial ; food contamination ; Food Contamination - analysis ; Food Handling - methods ; Food industries ; Food Microbiology ; food pathogens ; food storage ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; grapefruit juice ; Hydrogen-Ion Concentration ; inoculum density ; juice concentrates ; Kinetics ; limonene ; orange juice ; pathogen survival ; plate count ; Salmonella ; Salmonella - growth & development ; storage temperature ; storage time ; strains ; Time Factors ; titratable acidity ; viability</subject><ispartof>Journal of food protection, 2004-12, Vol.67 (12), p.2671-2674</ispartof><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c436t-dac0f24ce5164b56c1c8c210b694c2072640241a1f2441653bc461d8fec894ea3</citedby><cites>FETCH-LOGICAL-c436t-dac0f24ce5164b56c1c8c210b694c2072640241a1f2441653bc461d8fec894ea3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16358058$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15633670$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Parish, M.E</creatorcontrib><creatorcontrib>Goodrich, R</creatorcontrib><creatorcontrib>Miller, W</creatorcontrib><title>Fate of salmonellae in orange and grapefruit concentrates during cold storage</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>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.</description><subject>acid tolerance</subject><subject>bacterial contamination</subject><subject>Beverages - microbiology</subject><subject>Biological and medical sciences</subject><subject>brix</subject><subject>Citrus paradisi</subject><subject>Citrus sinensis</subject><subject>cold storage</subject><subject>Cold Temperature</subject><subject>Colony Count, Microbial</subject><subject>food contamination</subject><subject>Food Contamination - analysis</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>food storage</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>grapefruit juice</subject><subject>Hydrogen-Ion Concentration</subject><subject>inoculum density</subject><subject>juice concentrates</subject><subject>Kinetics</subject><subject>limonene</subject><subject>orange juice</subject><subject>pathogen survival</subject><subject>plate count</subject><subject>Salmonella</subject><subject>Salmonella - growth & development</subject><subject>storage temperature</subject><subject>storage time</subject><subject>strains</subject><subject>Time Factors</subject><subject>titratable acidity</subject><subject>viability</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpF0EFLwzAUB_AgipvTbyCai94630vStD3KcCpMPOjAW0jTtFS6dibtwW9vyoo7BR6__-PlT8g1wlJwjB-ASxYBS78imSyRLZlM8ITMMRMiyiBLTsn8n8zIhfffAMAyJs_JDGPJuUxgTt7Wure0K6nXza5rbdNoS-uWdk63laW6LWjl9N6Wbqh7arrW2LZ3IeNpMbi6rcKsKajvQ6Cyl-Ss1I23V9O7INv10-fqJdq8P7-uHjeREVz2UaENlEwYG6MUeSwNmtQwhFxmwjBImBTABGoMSKCMeW6ExCItrUkzYTVfkPvD3r3rfgbre7WrvRmPb203eIWJZJDxOEBxgMZ13jtbqr2rd9r9KgQ11qjGjtTYkZKJQqbGGkPsZto_5DtbHENTbwHcTUB7o5sytGVqf3SSxynEaXC3B1fqTunKBbP9YIAcIAv_CuIP-1yDfw</recordid><startdate>20041201</startdate><enddate>20041201</enddate><creator>Parish, M.E</creator><creator>Goodrich, R</creator><creator>Miller, W</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20041201</creationdate><title>Fate of salmonellae in orange and grapefruit concentrates during cold storage</title><author>Parish, M.E ; Goodrich, R ; Miller, W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c436t-dac0f24ce5164b56c1c8c210b694c2072640241a1f2441653bc461d8fec894ea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>acid tolerance</topic><topic>bacterial contamination</topic><topic>Beverages - microbiology</topic><topic>Biological and medical sciences</topic><topic>brix</topic><topic>Citrus paradisi</topic><topic>Citrus sinensis</topic><topic>cold storage</topic><topic>Cold Temperature</topic><topic>Colony Count, Microbial</topic><topic>food contamination</topic><topic>Food Contamination - analysis</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>food storage</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>grapefruit juice</topic><topic>Hydrogen-Ion Concentration</topic><topic>inoculum density</topic><topic>juice concentrates</topic><topic>Kinetics</topic><topic>limonene</topic><topic>orange juice</topic><topic>pathogen survival</topic><topic>plate count</topic><topic>Salmonella</topic><topic>Salmonella - growth & development</topic><topic>storage temperature</topic><topic>storage time</topic><topic>strains</topic><topic>Time Factors</topic><topic>titratable acidity</topic><topic>viability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Parish, M.E</creatorcontrib><creatorcontrib>Goodrich, R</creatorcontrib><creatorcontrib>Miller, W</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Parish, M.E</au><au>Goodrich, R</au><au>Miller, W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fate of salmonellae in orange and grapefruit concentrates during cold storage</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2004-12-01</date><risdate>2004</risdate><volume>67</volume><issue>12</issue><spage>2671</spage><epage>2674</epage><pages>2671-2674</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>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.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>15633670</pmid><doi>10.4315/0362-028X-67.12.2671</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | acid tolerance bacterial contamination Beverages - microbiology Biological and medical sciences brix Citrus paradisi Citrus sinensis cold storage Cold Temperature Colony Count, Microbial food contamination Food Contamination - analysis Food Handling - methods Food industries Food Microbiology food pathogens food storage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology grapefruit juice Hydrogen-Ion Concentration inoculum density juice concentrates Kinetics limonene orange juice pathogen survival plate count Salmonella Salmonella - growth & development storage temperature storage time strains Time Factors titratable acidity viability |
| title | Fate of salmonellae in orange and grapefruit concentrates during cold storage |
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