The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot and in fresh unpasteurized carrot juice

The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot at 30 ± 1 and 3 ± 1°C and in unpasteurized carrot juice at 3 ± 1, 12 ± 1, 20 ± 1, 30 ± 1 and 37 ± 1°C was determined. Fresh juice was obtained from carrots in the laboratory. Raw carrots were collected from a market in Pachuca city, Hidalgo, Mexico. On whole carrots stored at 20 ± 1 or 3 ± 1°C, no growth was observed for Salmonella strains. After 15 days at 30 ± 2°C, Salmonella serotypes decreased from an initial inoculum level of approximately 6 log CFU to 3.4 log in all the carrots; and at 3 ± 1°C, they decreased from approximately 2.6 log CFU to 1.7 log. All Salmonella serotypes grew in carrot juice at 12 ± 1, 20 ± 1, 30 ± 1 and 37 ± 1°C, reaching counts of approximately 4.3, 6, 6.8 and 7.5 log CFU/mL, respectively after 24 h. At 3 ± 1°C, the Salmonella growth was inhibited at least for 7 days.