Lethality of Carrot Juice to Listeria monocytogenes as Affected by pH, Sodium Chloride and Temperature
Authors: Beuchat, Larry R.; Brackett, Robert E.; Doyle, Michael P.
Source: Journal of Food Protection®, Number 6, June 1994, pp. 460-546 , pp. 470-474(5)
Abstract:The influence of pH and sodium chloride (NaCl) on survival and growth of Listeria monocytogenes in carrot juice was determined. Lethal and inhibitory effect over a 48-h period were greatest in a pH range of 5.0 to 6.4. The order of lethality and inhibition was 10% > 1% > 100% > 0.1 % juice concentrations and increased as the incubation temperature was reduced from 20 to 12°C, and again from 12 to 5°C. At concentrations up to 5%, NaCl protected against inactivation of L. monocytogenes in carrot juice. This effect was most pronounced in 10% juice incubated at 5 or 12°C. Populations of naturally occurring aerobic mesophiles in carrot juice were generally unaffected by pH or NaCl content. The effectiveness of carrot juice as an antilisterial ingredient in food has yet to be determined.
Document Type: Research Article
Affiliations: Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797
Publication date: 1994-06-01
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