Effect of physical and chemical factors on the growth of salmonella in a clear concentrated lemon juice

VANNINI VERÓNICA; ANDUNI GUILLERMO; GUSILS CARLOS; RUIZ MARCELO; CÁRDENAS GERÓNIMO

BIOCELL

INST HISTOL EMBRIOL-CONICET

Lugar: Mendoza; Año: 2007 vol. 31 p. 303 - 303

0327-9545

The production of lemon in Tucumán has experienced in the last 10 years a significant average annual growth. The 75% of the production of lemon are destinated to the elaboration of concentrated juices (CLJ), essential oils, flavour and dehydrated peel. The aim of the present work was to analyze the effect of physical and chemical factors on the Salmonella´s growth at concentrated clear lemon juice. In this work used CLJ samples. The samples were inoculated with Salmonella (107-108cells/ml). Salmonella was incubated at different temperatures, pH, NaCl, glucose and the microbiological monitoring was made by turbidity measurements. The variation of the physicochemical conditions may inhibit the growth of Salmonella (5% of glucose and NaCl, pH 5 and temperatures above 50ºC). The pH modification in CLJ produce in all the cases inhibition of the growth but there was survival of the bacteria until 8 h of the assay; 1% NaCl and 1-5% of glucose breafly estimulated, the growth of the pathogen; incubation at different temperatures of the juice did not produce. The obtained results allow us to evaluate the importance of doing microbiological controls for JCL, due to the survival pathogens may represent an important risk to the consumidor´s health and a negative impact on the industrial activity