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Survie de Salmonella enteritidis et modifications du pH et des acides organiques dans les carottes râpées inoculées ou non par Lactobacillus sp et entreposées à 4 °C sous différentes atmosphères.

Survival of Salmonella enteritidis and changes in pH and organic acids in grated carrots inoculated or not with Lactobacillus sp and stored under different atmospheres at 4 °C.

Auteurs : TASSOU C. C., BOZIARIS J. S.

Type d'article : Article

Résumé

The fate of S. enteritidis in grated carrots stored in air, modified atmosphere and vacuum at 4 °C was investigated with the coexistence or not of Lactobacillus sp. The population of S. enteritidis survived in all cases despite the presence of Lactobacillus sp. and irrespective of the size of its inoculum. Organic acids and mainly lactic acid, act as an additional hurdle to control the pathogen, under both aerobic and modified atmosphere packaging storage conditions.

Détails

  • Titre original : Survival of Salmonella enteritidis and changes in pH and organic acids in grated carrots inoculated or not with Lactobacillus sp and stored under different atmospheres at 4 °C.
  • Identifiant de la fiche : 2004-0240
  • Langues : Anglais
  • Source : J. Sci. Food Agric. - vol. 82 - n. 10
  • Date d'édition : 2002

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