Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology
作者： S. Beristaín-Bauza , A. Martínez-Niño , A.P. Ramírez-González , R. Ávila-Sosa , H. Ruíz-Espinosa
DOI: 10.1016/J.FOODCONT.2018.05.010
关键词: Salmonella 、 Chemistry 、 Cinnamaldehyde 、 Food science 、 Hurdle technology 、 Light treatment 、 Antimicrobial 、 Inoculation 、 Vanillin 、 Cocos nucifera
摘要: Abstract The aim of this study was to evaluate a hurdle technology approach (ultraviolet-C light treatment, vanillin or cinnamaldehyde and storage temperature) for preventing the growth Salmonella Typhimurium inoculated into coconut water. Inoculated water treated with UV-C at different times (3.5, 7 10.5 min); immediately, selected natural antimicrobials (vanillin cinnamaldehyde) were added fixed concentrations stored under refrigeration (5 °C) room (22 °C) temperatures 30 days. Beta model used describing either death kinetics S. Typhimurium. By themselves, significantly decreased counts achieving maximum reduction 1.4 ± 0.3 log CFU mL−1 (100 μg mL−1). Natural low temperature affected (p
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