| Autor: |
Walter EH; Department of Food Technology, Faculty of Food Engineering, State University of Campinas, PO Box 6121, Campinas, State of São Paulo, CEP 13083-970, Brazil., Kabuki DY, Esper LM, Sant'Ana AS, Kuaye AY |
| Jazyk: |
angličtina |
| Zdroj: |
Food microbiology [Food Microbiol] 2009 Sep; Vol. 26 (6), pp. 653-7. Date of Electronic Publication: 2009 Apr 22. |
| DOI: |
10.1016/j.fm.2009.04.003 |
| Abstrakt: |
The behaviour of Listeria monocytogenes in the fresh coconut water stored at 4 degrees C, 10 degrees C and 35 degrees C was studied. The coconut water was aseptically extracted from green coconuts (Cocos nucifera L.) and samples were inoculated in triplicate with a mixture of 5 strains of L. monocytogenes with a mean population of approximately 3 log(10) CFU/mL. The kinetic parameters of the bacteria were estimated from the Baranyi model, and compared with predictions of the Pathogen Modelling Program so as to predict its behaviour in the beverage. The results demonstrated that fresh green coconut water was a beverage propitious for the survival and growth of L. monocytogenes and that refrigeration at 10 degrees C or 4 degrees C retarded, but did not inhibit, growth of this bacterium. Temperature abuse at 35 degrees C considerably reduced the lagtimes. The study shows that L. monocytogenes growth in fresh green coconut water is controlled for several days by storage at low temperature, mainly at 4 degrees C. Thus, for risk population this product should only be drunk directly from the coconut or despite the sensorial alterations should be consumed pasteurized. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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Full Text from ScienceDirect