CHANGES IN ACID AND HEAT RESISTANCE OF SALMONELLA NEWPORT AND SALMONELLA SAINTPAUL STORED IN MANGO AND PINEAPPLE JUICES

Title
CHANGES IN ACID AND HEAT RESISTANCE OF SALMONELLA NEWPORT AND SALMONELLA SAINTPAUL STORED IN MANGO AND PINEAPPLE JUICES
Author(s)
방우석육현균[육현균]Yishan Yang[Yishan Yang]Jia HAn Teo[Jia HAn Teo]
Keywords
ESCHERICHIA-COLI O157-H7; SIMULATED GASTRIC FLUID; LISTERIA-MONOCYTOGENES; TOLERANCE RESPONSE; UNITED-STATES; MULTISTATE OUTBREAK; THERMAL TOLERANCE; STATIONARY-PHASE; CROSS-PROTECTION; FRUIT JUICES
Issue Date
201208
Publisher
WILEY-BLACKWELL
Citation
JOURNAL OF FOOD SAFETY, v.32, no.3, pp.311 - 317
Abstract
The aim of this study was to investigate survival of Salmonella Newport and Salmonella Saintpaul in simulated gastric fluid (SGF) at pH 1.9 or at 56C after storage in mango or pineapple juice at 4 or 24C for 24 h. In SGF, only Salmonella Saintpaul adapted to mango juice at 4C significantly (P < 0.05) enhanced its acid resistance with D value of 3.88 min, whereas both serovars stored in mango juice at 24C had significantly lower D values with 0.88 and 0.72 min, respectively. The D56C values of both serovars adapted to juices significantly decreased compared with nonadapted cells, except for Salmonella Newport stored in pineapple juice at 24C. Overall, two Salmonella serovars tested in this study did not show the enhanced acid or heat resistance after storage in these two tropical fruit juices, indicating that introduction of Salmonella Newport and Salmonella Saintpaul to mango and pineapple juices is unlikely to enhance their survival during gastric transit or thermal processing. PRACTICAL APPLICATIONS Salmonella spp., one of the leading causative agents of gastroenteritis, are a major public health concern in the world. It has been reported that Salmonella spp. can survive in unpasteurized orange juice or apple cider and become more resistant to subsequent exposure to acid or heat conditions. However, there is limited information in the literature on the effect of survival of Salmonella spp. in tropical fruit juices on their acid and heat resistance. This research was conducted to investigate the survivability of Salmonella Newport and Salmonella Saintpaul in simulated gastric fluid at pH 1.9 or at 56C after adaptation in mango or pineapple juice. The results of this study would enrich our understanding on the stress response of Salmonella spp. in these juices, as well as provide guidance to developing intervention technology to eliminate Salmonella Newport and Salmonella Saintpaul in mango and pineapple juices.
URI
http://hdl.handle.net/YU.REPOSITORY/27566http://dx.doi.org/10.1111/j.1745-4565.2012.00382.x
ISSN
0149-6085
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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