Fate of Salmonellae in citrus oils and aqueous aroma.

Author(s) : PARISH M. E., BAUM D., KRYGER R., et al.

Type of article: Article


The manufacture of orange juice sometimes involves the use of flavour fractions recovered from oranges. The impact of such flavour fractions on Salmonella viability was investigated. A five-strain cocktail of salmonellae was challenged with a singlefold cold-pressed peel oil (CPO), a fivefold CPO, a terpeneless CPO, and an aqueous orange aroma stored at 4 and 25°C. The results obtained indicate that the test compounds possess substantial antimicrobial activity and can cause population reductions larger than the performance standard required by the U.S. Food and Drug Administration's juice hazard analysis critical control point rule (21 CFR 120). The time required to achieve 5-log10 reductions in Salmonella populations ranged from 0.03 to 42.8 h. In general, levels of antimicrobial activity for the test substances were in the following order: terpeneless CPO > five-fold CPO > single-fold CPO > aqueous aroma.


  • Original title: Fate of Salmonellae in citrus oils and aqueous aroma.
  • Record ID : 2004-1215
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 9
  • Publication date: 2003/09
  • Document available for consultation in the library of the IIR headquarters only.


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