Effectiveness of Lemon Juice in the Elimination of Salmonella Typhimurium in Stuffed Mussels
Abstract:Street foods are becoming more and more prominent in countries all over the world. There are many reports of disease due to consumption of street foods contaminated by pathogens. With the modern trend toward more natural preservatives, the use of organic acids can achieve a good microbiological safety in food. In the present study, stuffed mussels were inoculated with Salmonella Typhimurium suspension to provide initial populations of approximately 6 and 3 log CFU/g. After inoculation, samples were treated with fresh lemon juice and lemon dressing for 0, 5, and 15 min, and pathogens were enumerated by using direct plating on brilliant green agar. Treatment of stuffed mussels inoculated at high inoculum level, with lemon juice and lemon dressing for different exposure times caused reduction ranging between 0.25 and 0.56 log CFU/g and 0.5 and 0.69 log CFU/g, respectively, whereas in stuffed-mussel samples inoculated at low level, lemon juice and lemon dressing caused 0.08 to 0.25 log CFU/g and 0.22 to 0.78 log CFU/g reductions, respectively. Results of the study showed that both lemon juice and lemon dressing used as flavoring and acidifying agents for stuffed mussels caused slight decrease in Salmonella Typhimurium as an immediate inhibitor, but this effect increased by time. However, treatment of stuffed mussels with the inhibitors until 15 min is not enough to prevent Salmonella Typhimurium outbreaks related to stuffed mussels.
Document Type: Research Article
Affiliations: Department of Fishing and Fish Processing Technology, Ege University, Bornova, İzmir 35100, Turkey
Publication date: December 1, 2007
More about this publication?
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) 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.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- Ingenta Connect is not responsible for the content or availability of external websites