Fate of Salmonella montevideo, Salmonella gaminara, and Salmonella poona in homemade unpasteurized fruit and vegetable juices
Cornwell, Claudia Maria
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The effects of acid adaptation on the survival of Salmonella spp. in acidic unpasteurized fruit and vegetable juices stored at 3 temperatures, and the survival of S. Poona in unpasteurized cantaloupe juice were studied. Juices with pH ranges of 3.0 to 4.3 were inoculated with 10^8 CFU/ml of acid adapted (grown in tryptic soy broth supplemented with 0.4% dextrose overnight) and non-adapted (grown in TSB overnight) cells, stored at 4, 10, and 20?C, and sampled every 24 h up to one week. Samples were enumerated on bismuth sulfite (BSA) and plate count agar supplemented with nalidixic acid. The same procedure was followed with cantaloupe juice except: only non-adapted cells were used and samples were enumerated only on BSA. Adapted and non-adapted cells had no significant difference on survival. The highest lethality of Salmonella occurred in the most acidic juice. In cantaloupe juice, S. Poona was able to multiply at 20?C.
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