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Survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Juice Concentrates

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The survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella was studied in apple, orange, pineapple, and white grape juice concentrates and banana puree. Pouches of juice concentrate or puree were inoculated with pathogens at a level ≥103 CFU/g and stored at-23°C (-10°F). Pathogen survival was monitored at 6 and 24 h, once a week for four consecutive weeks, and biweekly thereafter until 12 weeks. When pathogens were not detectable by direct plating, samples were enriched in universal preenrichment broth for 72 h and plated on selective media. Results showed that E. coli O157:H7, L. monocytogenes, and Salmonella were recoverable from all five concentrates through 12 weeks of storage at -23°C.


Document Type: Research Article

Affiliations: 1: Neogen Corporation, 620 Lesher Place, Lansing, Michigan, USA 2: National Food Processors Association, 1350 I Street N.W., Suite 300, Washington, D.C. 20005, USA and Department of Microbiology, Biologic Sciences Institute, University of Minas Gerais, Belo Horizonte, Brazil 3: National Food Processors Association, 1350 I Street N.W., Suite 300, Washington, D.C. 20005, USA

Publication date: September 1, 2003

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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