Producción Científica Profesorado

The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot and in fresh unpasteurized carrot juice



Castro Rosas, Javier

2013

Israel A. Palma-Quiroz, Carlos A. Gómez-Aldapa, M. del Refugio Torres-Vitela, Esmeralda Rangel-Vargas, Eva M. Santos-López, Angélica Villarruel-López and Javier Castro-Rosas, The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot and in fresh unpasteurized carrot juice, African Journal of Microbiology Research, Año: 2013 Vol. 7(20), pp. 2365-2371. DOI: 10.5897/AJMR2013.5733ISSN 1996-0808


Abstract


The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot at 30 1 and 3 1C and in unpasteurized carrot juice at 3 1, 12 1, 20 1, 30 1 and 37 1C was determined. Fresh juice was obtained from carrots in the laboratory. Raw carrots were collected from a market in Pachuca city, Hidalgo, Mexico. On whole carrots stored at 20 1 or 3 1C, no growth was observed for Salmonella strains. After 15 days at 30 2C, Salmonella serotypes decreased from an initial inoculum level of approximately 6 log CFU to 3.4 log in all the carrots; and at 3 1C, they decreased from approximately 2.6 log CFU to 1.7 log. All Salmonella serotypes grew in carrot juice at 12 1, 20 1, 30 1 and 37 1C, reaching counts of approximately 4.3, 6, 6.8 and 7.5 log CFU/mL, respectively after 24 h. At 3 1C, the Salmonella growth was inhibited at least for 7 days.



Producto de Investigación




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