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
DC Field | Value | Language |
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dc.contributor.author | Yoon, Jae-Hyun | - |
dc.contributor.author | Lee, Soyul | - |
dc.contributor.author | Lee, Sun-Young | - |
dc.date.accessioned | 2024-03-27T01:00:15Z | - |
dc.date.available | 2024-03-27T01:00:15Z | - |
dc.date.issued | 2024-03 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/73037 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | The Korean Society of Food Science and Technology | - |
dc.title | 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 | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-024-01539-7 | - |
dc.identifier.bibliographicCitation | Food Science and Biotechnology | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 001177538600001 | - |
dc.identifier.scopusid | 2-s2.0-85186858124 | - |
dc.citation.title | Food Science and Biotechnology | - |
dc.type.docType | Article; Early Access | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Juice | - |
dc.subject.keywordAuthor | Lemon extract | - |
dc.subject.keywordAuthor | Mild heat | - |
dc.subject.keywordAuthor | Organic acid | - |
dc.subject.keywordAuthor | Synergism | - |
dc.subject.keywordPlus | ORANGE JUICE | - |
dc.subject.keywordPlus | ACETIC-ACID | - |
dc.subject.keywordPlus | INACTIVATION | - |
dc.subject.keywordPlus | O157-H7 | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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