Share

Challenge studies with selected pathogenic bacteria on freshly peeled Hamlin orange.

Author(s) : PAO S., BROWN G. E., SCHNEIDER K. R.

Type of article: Article

Summary

The survival and growth of Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on peeled Hamlin orange are examined. The peeled oranges had an average pH of 6-6.5 at the surface and 3.8 in the juice. After surface inoculation, peeled fruits are incubated for up to 14 days. Growth is observed. Refrigeration (4 or 8 deg C) effectively inhibited the growth of all pathogens.

Details

  • Original title: Challenge studies with selected pathogenic bacteria on freshly peeled Hamlin orange.
  • Record ID : 1999-1693
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 2
  • Publication date: 1998/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing