Survival of salmonella in orange juice fortified with calcium
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Outbreaks of salmonellosis in orange juice raised interest about the survival of Salmonella spp. in juice supplemented with calcium. Commercially calcium- fortified orange juice or juice that had been supplemented with calcium in the laboratory were inoculated with serotypes of Salmonella from orange juice, from humans and animals, and from produceassociated outbreaks, stored at 4oC, and examined 15 times over 32 days. Juice containing calcium lactate (CaL) and CaL/tricalcium phosphate (TCP) showed more rapid reductions in counts in some Salmonella inocula in commercial and supplemented juice over controls (no calcium). Some Salmonella inocula counts in commercial and supplemented juices containing TCP and calcium citrate showed less rapid declines when compared with controls. Salmonella counts in juice containing calcium citrate malate showed a less rapid decrease in one instance when compared to controls. The form of calcium used to fortify orange juice impacts the survival of Salmonella.