The survival of E coli O157 H7 S Typhimurium and L monocytogenes in black carrot Daucus carota juice
Yazarlar (3)
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | International Journal of Food Microbiology |
| Dergi ISSN | 0168-1605 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 02-2012 |
| Cilt No | 153 |
| Sayı | 1 |
| Sayfalar | 212 / 215 |
| DOI Numarası | 10.1016/j.ijfoodmicro.2011.11.017 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0168160511006775 |
| Özet |
| In this study the survival and growth patterns of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in various concentrations of black carrot juice were investigated during incubation period at 4°C and 37°C for 7days. Several parameters, such as juice concentration (%), pH, incubation temperature (°C) and time (days) were found effective on the survival of pathogens tested. Although L. monocytogenes has been found to be the less resistant microorganism to the variable conditions, there were only ca. 1 and 2 log reductions in the number of the cells in the juice samples incubated at 4°C for 2 and 7days, respectively. Incubating at low temperature (4°C) enhanced the survival of test microorganisms. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 35 |