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Attachment and growth of Salmonella Chester on apple fruits and in vivo response of attached bacteria to sanitizer treatments.

Author(s) : LIAO C. H., SAPERS G. M.

Type of article: Article

Summary

Apple disks (14 mm in diameter and 3 to 4 mm in thickness) were immersed in a bacterial suspension that contained 8.17 log CFU/ml of Salmonella Chester and air dried at room temperature for 10 min. Presence and growth of Salmonella were then studied. All four sanitizers tested in the study, including 6% hydrogen peroxide, 2% trisodium phosphate, 0.36% calcium hypochlorite, and 1.76% sodium hypochlorite, were effective in reducing the population of Salmonella Chester on apple disks by 1 to 2 logs. However, 5 to 13% of bacteria survived the sanitizer treatments. Hydrogen peroxide was the most effective.

Details

  • Original title: Attachment and growth of Salmonella Chester on apple fruits and in vivo response of attached bacteria to sanitizer treatments.
  • Record ID : 2001-1880
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 7
  • Publication date: 2000/07
  • Document available for consultation in the library of the IIR headquarters only.

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