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Effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball)

Effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte... Purpose – The purpose of this study is to investigate the effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball). Design/methodology/approach – Cig kofte samples were inoculated one by one with both bacteria at high inoculum levels and were treated with different doses of fresh lemon juice (2, 5, 10 and 15 ml) for 10 seconds, 30 seconds, and 1, 5, 15, 30 and 60 minutes. Findings – Treatments of lemon juice for different exposure times caused reduction ranging between 0.1 and 1.7 log CFU/g for Salmonella Enteritidis and 0.1 and 2.1 log CFU/g for E.coli . Results showed that lemon juice caused slight decrease in Salmonella Enteritidis and E.coli as an immediate inhibitor, but this effect increased with concentration and time. Originality/value – This is a research study to provide information on the effectiveness of lemon juice which is squeezed generally before eating cig kofte, on the presence of the surface flora to strengthen the hygienic quality of the product. Inactivation effect of lemon juice on Salmonella Enteritidis and E.coli may give a practical and easy way of providing food safety for cig kofte. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball)

British Food Journal , Volume 113 (9): 12 – Sep 6, 2011

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Publisher
Emerald Publishing
Copyright
Copyright © 2011 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070701111174604
Publisher site
See Article on Publisher Site

Abstract

Purpose – The purpose of this study is to investigate the effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball). Design/methodology/approach – Cig kofte samples were inoculated one by one with both bacteria at high inoculum levels and were treated with different doses of fresh lemon juice (2, 5, 10 and 15 ml) for 10 seconds, 30 seconds, and 1, 5, 15, 30 and 60 minutes. Findings – Treatments of lemon juice for different exposure times caused reduction ranging between 0.1 and 1.7 log CFU/g for Salmonella Enteritidis and 0.1 and 2.1 log CFU/g for E.coli . Results showed that lemon juice caused slight decrease in Salmonella Enteritidis and E.coli as an immediate inhibitor, but this effect increased with concentration and time. Originality/value – This is a research study to provide information on the effectiveness of lemon juice which is squeezed generally before eating cig kofte, on the presence of the surface flora to strengthen the hygienic quality of the product. Inactivation effect of lemon juice on Salmonella Enteritidis and E.coli may give a practical and easy way of providing food safety for cig kofte.

Journal

British Food JournalEmerald Publishing

Published: Sep 6, 2011

Keywords: Cig kofte; Lemon juice; Salmonella Enteritidis, Escherichia coli ; Food safety; Bacteria; Hygiene

References