The potential of lemon juice-ogi steep liquor mixtures in the reduction of Listeria monocytogenes contamination of ready-to-eat vegetables

摘要: Abstract This study evaluated the inhibitory effect of lemon juice ogi steep liquor mixtures (10–50% v/v) made from white and yellow maize, red sorghum Pearl millet grains on three antibiotic resistant isolates (LM 29, 33 44) a susceptible isolate 50) Listeria monocytogenes. The were surface-inoculated onto ready-to eat-vegetables (cucumber-Cucumis sativas, cabbage-Brassica olerecea, carrot-Daucus carota, tomato-Solanum lycopersicum, lettuce-Lactuca sativa). most effective concentration (50% v/v, juice-white sorghum) was further used for bioassay vegetables contaminated with lowest zone inhibition 29) to treatments at dipping times 0–20 min. major active compounds in also elucidated Fourier Transform Infra-Red spectroscopy. There significant differences (p ≤ 0.05) responses which varied types isolates, cereal sources contact times. reductions colonies as dip time increased inoculated carrots; cucumbers lettuce completely inhibited 10, 15 20 min treatment Alcohol carboxylic acids identified responsible reduction isolates.