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Titolo:
Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5-30 degrees C
Autore:
Valero, M; Leontidis, S; Fernandez, PS; Martinez, A; Salmeron, MC;
Indirizzi:
CSIC, Inst Agroquim & Tecnol Alimentos, Burjassot 46100, Valencia, Spain CSIC Burjassot Valencia Spain 46100 tos, Burjassot 46100, Valencia, Spain Univ Miguel Hernandez, Escuela Politecn Super Oriheula, Orihuela 03312, Alicante, Spain Univ Miguel Hernandez Orihuela Alicante Spain 03312 3312, Alicante, Spain
Titolo Testata:
FOOD MICROBIOLOGY
fascicolo: 6, volume: 17, anno: 2000,
pagine: 605 - 612
SICI:
0740-0020(200012)17:6<605:GOBCIN>2.0.ZU;2-Z
Fonte:
ISI
Lingua:
ENG
Soggetto:
CLOSTRIDIUM-BOTULINUM; SPORES; MODEL; FOODS; RESISTANCE; STRAINS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
17
Recensione:
Indirizzi per estratti:
Indirizzo: Martinez, A CSIC, Inst Agroquim & Tecnol Alimentos, Apartado Correos 73, Burjassot 46100, Valencia, Spain CSIC Apartado Correos 73 Burjassot ValenciaSpain 46100 Spain
Citazione:
M. Valero et al., "Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5-30 degrees C", FOOD MICROB, 17(6), 2000, pp. 605-612

Abstract

Minimally processed refrigerated foods have a relevant potential in the food marker, although the potential risk posed by sporulated emerging psycrotrophs pathogens has to be evaluated. Bacillus cereus is one of these pathogenic micro-organisms, in this paper, the ability to grow of several strainsof B. cereus in nutrient broth and in a carrot-based substrate (broth) wasevaluated. All the strains rested grew at 12 degreesC or higher temperatures both in nutrient broth and in carrot substrate. One of the strains was able to grow rapidly even at 5 degrees C. Acidification of the carrot substrate proved to be efficient inhibiting B. cereus. For the two strains tested, growth was not observed at pH below 4.75 acidifiying with citric acid or with lemon juice. When the effect of pH was combined with refrigeration acidification at pH 5.0 was sufficient to inhibit B. cereus at 12 degreesC or lower temperatures. Therefore, the combination of these two factors could have a great potential to control B. cereus growth in minimally processed foods, such as carrot based products. Additionally, lemon juice can be considered as a more natural alternative ro citric acid (C) 2000 Academic Press.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 11/07/20 alle ore 04:34:53