Growth Kinetics Parameters of Salmonella spp. in the Peel and in the Pulp of Custard Apple (Annona Squamosa)

The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of Salmonell...

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Bibliographic Details
Published in:Procedia food science 2016, Vol.7, p.1-4
Main Authors: Rezende, Ana Carolina B., Crucello, Juliana, Moreira, Rafael Chelala, Sant’Ana, Anderson de Souza
Format: Article
Language:English
Subjects:
custard apple
growth
Predictive modelling
Salmonella
tropical fruits
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Summary:The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of Salmonella spp. (S. Typhimurium, S. Enteretidis and S. Montevideo) and further stored at 10, 15, 20 and 30°C. Salmonella can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent Salmonella growth.
ISSN:2211-601X
2211-601X
DOI:10.1016/j.profoo.2016.02.073