Share

Survival of salmonellae in pasteurized, refrigerated calcium-fortified orange juice.

Author(s) : SHARMA M., BEUCHAT L. R., DOYLE M. P., et al.

Type of article: Article

Summary

Studies were done to determine the survival of salmonellae in orange juice as affected by fortification with calcium. Four brands of commercially pasteurized orange juice fortified with calcium (350 mg/240-ml serving) and nonfortified juice were inoculated separately with three types of inocula: strains of Salmonella Muenchen (inoculum 1), serotypes of human and animal origin (inoculum 2), and isolates from raw produce- and juice-associated outbreaks (inoculum 3). Juice inoculated with populations of 6.6 to 7.0 log10 CFU of Salmonella per ml was held at 4 °C for up to 32 days. There were no significant differences in the survival of Salmonella in juice fortified with calcium citrate malate and nonfortified juice. Polymerase chain reaction typing of randomly selected Salmonella colonies revealed that Salmonella Heidelberg in inoculum 2 and Salmonella Baildon and Salmonella Poona in inoculum 3 were the most prevalent at the end of the 32-day storage period at 4 °C, suggesting that serotypes selected for use in inocula differed in tolerance to acidic environments. This study reveals that the form of calcium used to fortify orange juice may affect the survival of Salmonella.

Details

  • Original title: Survival of salmonellae in pasteurized, refrigerated calcium-fortified orange juice.
  • Record ID : 2002-1390
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 9
  • Publication date: 2001/09
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing