Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.)
Articles > Article · 2004
Authors: İlkin ŞENGÜN, M Karapinar
International Journal of Food Microbiology, Journal Indexed in SCI Expanded, International, WoS, 2004, vol 96, pp 301-305
DOI: 10.1016/j.ijfoodmicro.2004.04.010
Summary
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. (C) 2004 Elsevier B.V. All rights reserved.