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KMID : 0881720080230010062
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Journal of Food Hygiene and Safety
2008 Volume.23 No. 1 p.62 ~ p.67
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Survival of Listeria monocytogenes and Salmonella Typhimurium in Retail Mandarin Orange, Prunus mume (Maesil) and Kiwi Extracts
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Kim Mi-Ryung
Woo Ho-Chun
Son Won-Geun
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Abstract
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Inactivation of Salmonella Typhimurium and Listeria monocytogenenes in mandarin orange, Prunus mume (maesil), and kiwi juices was evaluated. A three-strain mixture of S. Typhimurium or L. monocytogenes was inoculated (7 log CFU/ml) into a commercial mandarin orange juice and maesil juice, and home-maid kiwi extract. The inactivation effect of Maesil juice was estimated by the addition into the other two fruit juices. All fruit juices had acidic pH, ranging from 2.8 to 3.5 and it was not variable during all experimental period, being at 4oC for 14 days. The present study demonstrated that Maesil juice inactivated throughly L. monocytogenes within 7 days, while kiwi extract and mandarin orange juice archived 3.0-log inactivation and 1.0-log inactivation, respectively, until 14 days of storage. S. Typhimurium was completely reduced by Maesil juice and kiwi extract within 14 days, but mandarin orange juice showed only 1.4-log inactivation. The inactivation of L. monocytogenes and S. Typhimurium was increased by adding 10% maesil juice to both mandarin orange juice and kiwi extract.
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KEYWORD
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Salmonella Typhimurium, Listeria monocytogenes, inactivation, Mandarin Orange, Maesil, Kiwi Juices
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