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Adhérence et croissance de Salmonella Chester sur les pommes et réponse in vivo des bactéries aux traitements antiseptiques.

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

Auteurs : LIAO C. H., SAPERS G. M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Attachment and growth of Salmonella Chester on apple fruits and in vivo response of attached bacteria to sanitizer treatments.
  • Identifiant de la fiche : 2001-1880
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 7
  • Date d'édition : 07/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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