Jus d'orange fraîchement pressé : sécurité microbiologique accrue grâce à l'immersion des fruits dans de l'eau chaude et des agents chimiques d'assainissement.

Enhancing microbiological safety of fresh orange juice by fruit immersion in hot water and chemical sanitizers.

Type d'article : Article

Résumé

Trials were conducted with hot water and chemicals to sanitize Valencia oranges contaminated by natural microflora or inoculated with Escherichia coli. Microbial loads and sensory quality of fresh juice extracted from surface-heated fruit were also evaluated. E. coli on fruit surfaces was reduced by either hot water or chemical treatments. In general, both hot water and chemical treatments were less effective at removing microflora from the stem-scar area. Rapid hot-water immersions at 80 °C for 1 minute and 70 °C for 2 minutes reduced both fruit-surface and initial juice microbial loads without altering original sensory quality of fresh juice.

Détails

Titre original : Enhancing microbiological safety of fresh orange juice by fruit immersion in hot water and chemical sanitizers.
Identifiant de la fiche : 2000-2023
Langues : Anglais
Source : Journal of Food Protection - vol. 62 - n. 7
Date d'édition : 07/1999
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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Indexation

Thèmes : Qualité et sécurité alimentaires. Microbiologie.;
Boissons
Mots-clés : Eau chaude; Micro-organisme; Traitement; Qualité organoleptique; Orange; Jus de fruit; Fruit