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

VANNINI VERÓNICA; 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 is destinateds to the elaboration of concentrated juices (CJL), essentiol oils, flavour and dehydrated peel. The aim of the present work was to analyzed the effect of physical and chemical factors on the Salmonella`s groth at CJL. In this work used CJL samples. The samples were inoculated with salmonella (107 - 108 cells/ml). Salmonella wasincubated at different tenperatures, pH, NaCl, glucose and the microbiological monitoring was made by tubidity measurements. The variation of the physicochemical conditions may inhibit the groth of Salmonella (5% of glucose and NaCl, pH 5 and temperatures above 50ºC). The pH modification in CJL 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. Tje obtained results allow us to evaluate the importance of doing microbiological controls for CJL, due to the survival pathogens may represent an important risk to the consumidor`s health and a negative impact on the industrial activity.