Escherichia coli O157:H7 and Salmonella Typhimurium inactivation by the effect of mandarin, lemon, and orange by-products in reference medium and in oat-fruit juice mixed beverage
| Autor: | M. Consuelo Pina-Pérez, Dolores Rodrigo, Maria Sanz-Puig, Antonio Martínez-López |
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| Přispěvatelé: | Consejo Superior de Investigaciones Científicas (España), Ministerio de Economía y Competitividad (España), European Commission |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Salmonella Pasteurization Orange (colour) medicine.disease_cause 01 natural sciences Mandarin Chinese law.invention 0404 agricultural biotechnology law 010608 biotechnology medicine Food science Escherichia coli biology Citrus by-products Chemistry Antimicrobials Bactericidal concentration 04 agricultural and veterinary sciences biology.organism_classification Antimicrobial 040401 food science language.human_language Salmonella enterica Polyphenol language New ingredients Food Science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | The antimicrobial capability of three water extracts of citrus peels was evaluated against Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 at various concentrations (0.5, 1, 5, 10%) and temperatures (5, 10, 22 °C) in a reference medium. The best of them was mandarin by-product, achieving a maximum inactivation level against S. Typhimurium (8 log10 cycles) with 5% at 5 °C. Also, this by-product had the highest total polyphenol content. Mandarin by-product showed a bactericidal effect in a food matrix also at 5 °C (≈2 log10 cycles). All results were adjusted to the Weibull model and the b values indicated that the higher concentration of mandarin, the greater the inactivation rate in reference medium, without significant differences between 5 and 10%. Similarly, in the food matrix, the inactivation rate of S. Typhimurium was higher when the mandarin by-product was added. Therefore, the mandarin by-product could be used as a control measure of S. Typhimurium in pasteurized products, which are stored under refrigeration. M. Sanz-Puig is grateful to the CSIC for providing a contract as a researcher working actively on the projects with reference IPT-2011-1724-060000 and AGL 2013–48993-C2-2-R, funded by the Ministry of Economy and Competitiveness and with FEDER funds. M.C. Pina-Pérez is grateful to the CSIC for providing a doctoral contract. |
| Databáze: | OpenAIRE |
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