Elimination of Yersinia enterocolitica on carrots ( Daucus carota L.) by using household sanitisers

In this study, the effects of lemon juice, the mixture of lemon juice–vinegar (1:1) and lemon dressing against Yersinia enterocolitica on carrot were investigated. Carrots inoculated with Y. enterocolitica cells (approximately 10 6 cfu/ml) were treated with 100%, 75% and 50% lemon juice, a mixture o...

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Bibliographic Details
Published in:Food control 2005-12, Vol.16 (10), p.845-850
Main Authors: Sengun, Ilkin Yucel, Karapinar, Mehmet
Format: Article
Language:English
Subjects:
antibacterial properties
bacterial contamination
carrots
Daucus carota
Decontamination
food pathogens
Lemon juice
pathogen survival
sanitizers
sanitizing
vinegars
Yersinia enterocolitica
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Summary:In this study, the effects of lemon juice, the mixture of lemon juice–vinegar (1:1) and lemon dressing against Yersinia enterocolitica on carrot were investigated. Carrots inoculated with Y. enterocolitica cells (approximately 10 6 cfu/ml) were treated with 100%, 75% and 50% lemon juice, a mixture of lemon juice–vinegar, and lemon dressing for 0, 15, 30 and 60 min. Enumeration of Y. enterocolitica populations on CIN agar beside TSA agar by using two methods as then performed. One hundred percent lemon juice was the most effective agent used, completely inhibiting viable cells of Y. enterocolitica on carrot after 15 min exposure. Although no growth was observed on carrots treated with 100% lemon juice for 15 min, there was no statistical difference between the antibacterial effects of 100% lemon juice, 75% lemon juice, the mixture of lemon juice–vinegar and lemon dressing whilst the effect of 50% lemon juice was statistically different from those solutions ( P < 0.05) and its definite inhibitive activity was seen after 60 min treatment.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2004.07.006