ABSTRACT: Effect of storage in juice with or without pulp and/or calcium lactate on the subsequent survival of Escherichia coli O157:H7 in simulated gastric fluid - (Journal of Food Microbiology, Volume 123, Issue 3)
April 30, 2008 – 11:03 pmhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7K-4RS43FC-1&_user=10&_coverDate=04%2F30%2F2008&_rdoc=4&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235061%232008%23998769996%23687625%23FLA%23display%23Volume)&_cdi=5061&_sort=d&_docanchor=&_ct
A study was conducted to evaluate the effect of storing Escherichia coli O157:H7 in fruit or vegetable juices with or without pulp and/or calcium lactate, on the bacterial resistance to a simulated gastric fluid (SGF, pH 1.5). Apple, carrot, orange, and tomato juices containing pulp or freed from pulp by filtration were used in this study.
Calcium lactate at about 1.4 g/l was added to juices to obtain calcium supplemented juices. Juices with or without pulp and/or calcium lactate were inoculated with E. coli O157:H7 and then were stored at 7 °C for 0, 1, 2, or 4 days. The acid resistance of cells stored in juices with or without pulp and/or calcium lactate was determined by incubating in SGF for 90 or 240 min at 37 °C. Cells stored in apple juice for 4 days, carrot juice for 2 days, and orange juice for 4 days with pulp only […]
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