Effect of freezing, irradiation, and frozen storage on survival of Salmonella in concentrated orange juice.
Six strains of Salmonella (Anatum F4317, Dublin 15480, Enteritidis 13076, Enteritidis WY15159, Stanley H0588, and Typhimurium 14028) were individually inoculated into orange juice concentrate (OJC) and frozen to -20 degrees C. The frozen samples were treated with 0 (nonirradiated), 0.5, 1.0, or 2.0 kGy of gamma radiation and held frozen for 1 h, and the surviving bacterial population was assessed. The strains showed significant variability in their response to freezing and to freezing in combination with irradiation. The response was dose dependent. Relative to the nonfrozen, nonirradiated control, the reduction following the highest dose (2.0 kGy) ranged from 1.29 log CFU/ml (Salmonella Typhimurium) to 2.17 log CFU/ml (Salmonella Stanley). Samples of OJC inoculated with Salmonella Enteritidis WY15159 and irradiated were stored at -20 degrees C for 1, 2, 7, or 14 days, and the surviving population was determined. Relative to the nonfrozen, nonirradiated control, after 14 days, the population was reduced by 1.2 log CFU/ml in the nonirradiated samples and by 3.3 log CFU/ml following treatment with 2.0 kGy. The combination of frozen storage plus irradiation resulted in greater overall reductions than either process alone.
US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA. bniemira@arserrc.gov
Brendan A
BA
Niemira
Christopher H
CH
Sommers
Glenn
G
Boyd
D001628:Beverages / Q000382:microbiology*; D002957:Citrus / Q000382:microbiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004307:Dose-Response Relationship, Radiation; D005511:Food Handling / Q000379:methods*; D005514:Food Irradiation; D005516:Food Microbiology; D005615:Freezing; D005628:Frozen Foods / Q000382:microbiology*; D005720:Gamma Rays; D006801:Humans; D012475:Salmonella / Q000254:growth & development*; D013997:Time Factors