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Lethality of carrot juice to Listeria monocytogenes as affected by pH, sodium chloride and temperature.

Author(s) : BEUCHAT L. R., BRACKETT R. E., DOYLE M. P.

Type of article: Article

Summary

Lethal and inhibitory effect over a 48-h period were greatest in a pH range of 5.0 to 6.4. At concentrations up to 5%, sodium chloride protected against inactivation of L. monocytogenes in carrot juice. This effect was most pronounced in 10% juice incubated at 5 or 12 deg C. Populations of naturally occurring aerobic mesophiles in carrot juice were generally unaffected by pH or sodium chloride content. The effectiveness of carrot juice as an antilisterial ingredient in food has yet to be determined.

Details

  • Original title: Lethality of carrot juice to Listeria monocytogenes as affected by pH, sodium chloride and temperature.
  • Record ID : 1995-2390
  • Languages: English
  • Source: Journal of Food Protection - vol. 57 - n. 6
  • Publication date: 1994/06
  • Document available for consultation in the library of the IIR headquarters only.

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