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KMID : 1007520130220061779
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Food Science and Biotechnology
2013 Volume.22 No. 6 p.1779 ~ p.1782
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Effect of Guava Extracts on Heat Resistance of Salmonella Typhimurium
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Lim Sang-Wook
Kim Seung-Wan
Lee Seung-Cheol
Yuk Hyun-Gyun
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Abstract
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The effect of exposure of Salmonella Typhimurium to guava extracts on bacterial heat resistance was investigated. After exposure to guava extracts for 3 h, the heat resistance of S. Typhimurium was determined at 57ºC. Exposure of cells to guava extracts decreased D-values in the range of 18% to 52%, compared with unexposed cells. The lowest D-value was observed in cell exposed to acetone extracts of guava fruits. Exposure to guava extracts can make cells more sensitive to heat treatment.
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KEYWORD
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guava extract, organic solvent, heat resistance, Salmonella Typhimurium, phenolic compound
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