title: The survival of E. coli O157:H7, S. Typhimurium and L. monocytogenes in black carrot (Daucus carota) juice.
abstract: In this study the survival and growth patterns of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in various concentrations of black carrot juice were investigated during incubation period at 4 °C and 37 °C for 7 days. Several parameters, such as juice concentration (%), pH, incubation temperature (°C) and time (days) were found effective on the survival of pathogens tested. Although L. monocytogenes has been found to be the less resistant microorganism to the variable conditions, there were only ca. 1 and 2 log reductions in the number of the cells in the juice samples incubated at 4 °C for 2 and 7 days, respectively. Incubating at low temperature (4 °C) enhanced the survival of test microorganisms.
authors.affiliation: Ege University, Faculty of Engineering, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
authors.forename: Huseyin
authors.initials: H
authors.lastname: Degirmenci
authors.forename: Mehmet
authors.initials: M
authors.lastname: Karapinar
authors.forename: Seniz
authors.initials: S
authors.lastname: Karabiyikli
mesh_terms: D001628:Beverages / Q000382:microbiology*; D015169:Colony Count, Microbial; D018552:Daucus carota; D019453:Escherichia coli O157 / Q000254:growth & development*; D005516:Food Microbiology; D008089:Listeria monocytogenes / Q000254:growth & development*; D012486:Salmonella typhimurium / Q000254:growth & development*; D013696:Temperature