Control of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated in beetroot or watermelon juice by combined treatments with organic acid or lemon (Citrus limon) extract and mild heat
- Authors
- Yoon, Jae-Hyun; Lee, Soyul; Lee, Sun-Young
- Issue Date
- Mar-2024
- Publisher
- The Korean Society of Food Science and Technology
- Keywords
- Juice; Lemon extract; Mild heat; Organic acid; Synergism
- Citation
- Food Science and Biotechnology
- Journal Title
- Food Science and Biotechnology
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/73037
- DOI
- 10.1007/s10068-024-01539-7
- ISSN
- 1226-7708
2092-6456
- Abstract
- The study aimed to evaluate the synergistic interaction of organic acids (OAAs) or lemon extract (LE) plus mild heat (MH; 55 °C) against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated in beetroot and watermelon juices. A mixed culture cocktail of E. coli O157:H7, S. Typhimurium or L. monocytogenes was inoculated in beetroot or watermelon juice, followed by treatments with MH, citric acid + MH, malic acid + MH, tartaric acid + MH, and LE + MH. Approximately < 2.0-log reductions in the number of E. coli O157:H7, S. Typhimurium, and L. monocytogenes were observed when these bacteria were heated in juices at 55 °C for 5 min. A combination of 1.0% OAAs or 20% LE and MH (55 °C) for 5 min resulted in an additional log-reduction in the count of E. coli O157:H7, S. Typhimurium, and L. monocytogenes by 2.2–5.0, 4.5–5.0, and 1.5–5.0, respectively. © The Korean Society of Food Science and Technology 2024.
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