Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.)

Author: Sengun, I.Y.; Karapinar, M.

Description: Lemon juice, vinegar and the mixture of lemon juice and vinegar (1:1) were tested for their effectiveness in reducing the counts of inoculated Salmonella typhimurium (approximately 6 and 3 log cfu/g) on carrots. Treatment of carrot samples with lemon juice vinegar alone for different exposure times (0, 15, 30 and 60 min) caused significant reductions ranging between 0.79-3.95 and 1.57-3.58 log cfu/g, respectively, while the number of pathogens was reduced to an undetectable level after 30-min treatment by combined used lemon juice vinegar.

Subject headings: Acetic Acid/pharmacology; Citrus/chemistry; Colony Count, Microbial; Consumer Product Safety; Daucus carota/microbiology; Disinfectants/pharmacology; Food Contamination/prevention & control; Food Microbiology; Plant Extracts/pharmacology; Salmonella typhimurium/drug effects/growth & development; Time Factors

Publication year: 2004

Journal or book title: International Journal of Food Microbiology

Volume: 96

Issue: 3

Pages: 301-305

Find the full text : https://www.sciencedirect.com/science/article/pii/S016816050400217X

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Type: Journal Article

Serial number: 1724