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Challenge Studies with Selected Pathogenic Bacteria on Freshly Peeled Hamlin Orange
Author(s) -
PAO STEVEN,
BROWN G. ELDON,
SCHNEIDER KEITH R.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15742.x
Subject(s) - orange (colour) , pathogenic bacteria , microbiology and biotechnology , biology , bacteria , food science , genetics
The survival and growth of Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes , and Staphylococcus aureus on peeled Hamlin orange were examined. Fruits were peeled by infusing the peel with water to assist hand removal. The peeled oranges had an average pH of 6.0–6.5 at the surface and 3.8 in the juice. After surface inoculation, peeled fruits were incubated for up to 14 days. Growth was observed with all tested pathogens only at the abusive storage temperature (24°C). Refrigeration (4 or 8°C) effectively inhibited the growth of all pathogens and caused population reduction of Salmonella spp. and S. aureus.