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Survie de Salmonellae dans les huiles essentielles et les arômes aqueux d'agrumes.

Fate of Salmonellae in citrus oils and aqueous aroma.

Auteurs : PARISH M. E., BAUM D., KRYGER R., et al.

Type d'article : Article

Résumé

The manufacture of orange juice sometimes involves the use of flavour fractions recovered from oranges. The impact of such flavour fractions on Salmonella viability was investigated. A five-strain cocktail of salmonellae was challenged with a singlefold cold-pressed peel oil (CPO), a fivefold CPO, a terpeneless CPO, and an aqueous orange aroma stored at 4 and 25°C. The results obtained indicate that the test compounds possess substantial antimicrobial activity and can cause population reductions larger than the performance standard required by the U.S. Food and Drug Administration's juice hazard analysis critical control point rule (21 CFR 120). The time required to achieve 5-log10 reductions in Salmonella populations ranged from 0.03 to 42.8 h. In general, levels of antimicrobial activity for the test substances were in the following order: terpeneless CPO > five-fold CPO > single-fold CPO > aqueous aroma.

Détails

  • Titre original : Fate of Salmonellae in citrus oils and aqueous aroma.
  • Identifiant de la fiche : 2004-1215
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 66 - n. 9
  • Date d'édition : 09/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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