期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 96, 期 3, 页码 301-305出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2004.04.010
关键词
S. typhimurium; lemon juice; vinegar; carrot decontamination
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.
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