Ege University, Faculty of Engineering, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
Int J Food Microbiol. 2012 Feb 1;153(1-2):212-5. doi: 10.1016/j.ijfoodmicro.2011.11.017. Epub 2011 Nov 25.
In this study the survival and growth patterns of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in various concentrations of black carrot juice were investigated during incubation period at 4 °C and 37 °C for 7 days. Several parameters, such as juice concentration (%), pH, incubation temperature (°C) and time (days) were found effective on the survival of pathogens tested. Although L. monocytogenes has been found to be the less resistant microorganism to the variable conditions, there were only ca. 1 and 2 log reductions in the number of the cells in the juice samples incubated at 4 °C for 2 and 7 days, respectively. Incubating at low temperature (4 °C) enhanced the survival of test microorganisms.
本研究旨在探讨大肠杆菌 O157:H7、鼠伤寒沙门氏菌和单增李斯特菌在不同浓度的黑胡萝卜汁中的存活和生长模式，在 4°C 和 37°C 下孵育 7 天。结果发现，果汁浓度（%）、pH 值、孵育温度（°C）和时间（天）等参数对检测病原体的存活有影响。尽管单核细胞增生李斯特菌被认为是对各种条件抵抗力较弱的微生物，但在 4°C 下孵育 2 天和 7 天的果汁样本中，细胞数量分别仅减少了约 1 和 2 个对数。在低温（4°C）下孵育可提高试验微生物的存活率。
