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Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple Slices
Author(s) -
LIAO C. H.,
SHOLLENBERGER L. M.,
PHILLIPS J. G.
Publication year - 2003
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.1365-2621.2003.tb05807.x
Subject(s) - salmonella , acetic acid , microbiology and biotechnology , serotype , antimicrobial , chemistry , hand sanitizer , in vitro , food science , biology , bacteria , biochemistry , genetics
Antimicrobial action of acetic acid (AA) on Salmonella as affected by acid concentration, exposure time, culture age, and bacterial strains was investigated. Relative susceptibility of 6 Salmonella serovars to AA action was in the following order: S. bareilly > S. typhimurium > S. montevideo > S. poona > S. mbandaka > S. stanley. The stationary‐phase cells of S. mbandaka were 100‐fold more resistant to AA action than the log‐phase cells. A mixture of Salmonella strains at a specified physiological stage should be used when testing the efficacy of the sanitizer treatment. Washing apple disks with NaOCl, H 2 O 2 , AA, or Na 3 P0 4 greatly reduced the number of Salmonella and 30% to 40% of cells that survived were injured. Washing with a mixture of AA and H 2 O 2 was the most effective in removing Salmonella from apple disks.