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CHANGES IN ACID AND HEAT RESISTANCE OF SALMONELLA NEWPORT AND SALMONELLA SAINTPAUL STORED IN MANGO AND PINEAPPLE JUICES
Author(s) -
YANG YISHAN,
TEO JIA HAN,
BANG WOOSUK,
YUK HYUNGYUN
Publication year - 2012
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2012.00382.x
Subject(s) - salmonella , d value , pasteurization , serotype , food science , heat resistance , orange juice , orange (colour) , chemistry , biology , microbiology and biotechnology , bacteria , genetics , materials science , composite material
The aim of this study was to investigate survival of Salmonella Newport and Salmonella Saintpaul in simulated gastric fluid (SGF) at pH 1.9 or at 56C after storage in mango or pineapple juice at 4 or 24C for 24 h. In SGF, only Salmonella Saintpaul adapted to mango juice at 4C significantly ( P < 0.05) enhanced its acid resistance with D value of 3.88 min, whereas both serovars stored in mango juice at 24C had significantly lower D values with 0.88 and 0.72 min, respectively. The D 56C values of both serovars adapted to juices significantly decreased compared with nonadapted cells, except for Salmonella Newport stored in pineapple juice at 24C. Overall, two Salmonella serovars tested in this study did not show the enhanced acid or heat resistance after storage in these two tropical fruit juices, indicating that introduction of Salmonella Newport and Salmonella Saintpaul to mango and pineapple juices is unlikely to enhance their survival during gastric transit or thermal processing. PRACTICAL APPLICATIONS Salmonella spp., one of the leading causative agents of gastroenteritis, are a major public health concern in the world. It has been reported that Salmonella spp. can survive in unpasteurized orange juice or apple cider and become more resistant to subsequent exposure to acid or heat conditions. However, there is limited information in the literature on the effect of survival of Salmonella spp. in tropical fruit juices on their acid and heat resistance. This research was conducted to investigate the survivability of Salmonella Newport and Salmonella Saintpaul in simulated gastric fluid at pH 1.9 or at 56C after adaptation in mango or pineapple juice. The results of this study would enrich our understanding on the stress response of Salmonella spp. in these juices, as well as provide guidance to developing intervention technology to eliminate Salmonella Newport and Salmonella Saintpaul in mango and pineapple juices.