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
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.