| Autor: |
Eduardo Fernández Escartín, Alejandro Castillo |
| Rok vydání: |
1994 |
| Předmět: |
|
| Zdroj: |
Journal of Food Protection. 57:166-168 |
| ISSN: |
0362-028X |
| DOI: |
10.4315/0362-028x-57.2.166 |
| Popis: |
The ability of Campylobacter jejuni to survive on watermelon and papaya was investigated. Fruit cubes were obtained aseptically and inoculated on the surface with washed suspensions of C. jejuni . In some trials lemon juice was added to the surface of inoculated cubes. The test organism survived on inoculated fruits stored at room temperature (25-29°C) for at least up to 6 h. Percent survivors at 6 h of storage ranged from 7.7 to 61.8% in fruits without lemon juice added and from 0 to 14.3% in fruits with lemon juice added. Application of lemon juice to the surface of inoculated fruit cubes reduced significantly the counts of C. jejuni during storage of the fruits (P < 0.01). Lemon juice appeared more destructive to C. jejuni on papaya than on watermelon. However, a few surviving C. jejuni were still detected after 4 and 6 h of storage, respectively. Results indicate that C. jejuni can survive on sliced watermelon and papaya for a time long enough to be a risk for the consumer, and that adding lemon juice to the sliced fruit appears not to be completely efficient to eliminate the risk of infection through consumption of contaminated fruit. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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