Effects of bilimbi ( Averrhoa bilimbi L.) and tamarind ( Tamarindus indica L.) juice on Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 and the sensory properties of raw shrimps

The potential of using juice of bilimbi ( Averrhoa bilimbi L.) and tamarind ( Tamarindus indica L.) to reduce Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 populations on raw shrimps after washing and during storage (4 °C) was investigated. The uninoculated raw shrimps and tho...

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Veröffentlicht in:	International journal of food microbiology 2009-11, Vol.136 (1), p.88-94
Hauptverfasser:	Wan Norhana, M.N., A., Mohd Nor Azman, Poole, Susan E., Deeth, Hilton C., Dykes, Gary A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antimicrobial Averrhoa Averrhoa bilimbi bacterial contamination Bilimbi Biological and medical sciences chemical treatment Colony Count, Microbial Disinfectants - pharmacology Disinfection - methods Fish and seafood industries food acceptability food contamination Food Handling - methods Food industries Food Microbiology food pathogens food preservatives food storage Fruit - chemistry fruit juices Fundamental and applied biological sciences. Psychology Humans Hydrogen-Ion Concentration Listeria monocytogenes Listeria monocytogenes - drug effects Magnoliopsida - chemistry natural additives odors Penaeidae - microbiology Plant Extracts - pharmacology plate count Salmonella Typhimurium Salmonella typhimurium - drug effects seafoods Sensation sensory properties shrimp Shrimps Tamarind tamarinds Tamarindus - chemistry Tamarindus indica Temperature temporal variation tropical and subtropical fruits washing
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