Behavior of Salmonella Heidelberg in Fruit Juices

El-Safey Mohamed El-Safey

doi:doi:10.11648/j.ijnfs.20130202.13

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Behavior of Salmonella Heidelberg in Fruit Juices

El-Safey Mohamed El-Safey

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 2)

Published: 10 March 2013

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Abstract

The aim of the study is determination of the behavior of Salmonella heidelberg under acidic conditions and variable temperatures. The growth and survival of Salmonella heidelberg (10 isolates) in fresh fruit juices including; apple (pH, 3.2-1.4), orange (pH, 5.4 –1.5), mango (pH, 5.4-2.8), guava (pH, 5.7-2.4), pineapple (pH, 5.6-2.3), and cocktail (pH, 5.7-2.3) were determined after 0, 3, 6, 9, 12, 15, 18 and 21 days of storage at 10 ºC, 0, 3, 6, 9, 12 and 15 days of storage at 25 ºC, and 0, 3, 6 and 9 days of storage at 37 ºC. Survival in fruit juices depended upon their pH, the type of strain, the type of juices and the incubation temperature. Salmonella heidelberg Survived for up to 18 d in mango, guava, pineapple and cocktail juices, orange juice for up to 15 d and apple juice for up to 12 d stored at 10 ºC. At 20 ºC, Salmonella heidelberg was survived for up to 12 d in guava, pineapple and cocktail juices, 9 d for mango juice, orange juice for up to 9 d and apple juice for up to 6 d. The shortest survival time was observed at 37 ºC for 9 d in mango, guava, pineapple, cocktail juices, 6 d for orange as well as 3 d for apple juices respectively. These findings indicated that, as temperatures of acidify fresh fruit juices (apple, orange, mango, guava, pineapple and cocktail juices, respectively) increase as Salmonella heidelberg population decrease. The author reported that, Acid foods, especially if kept at refrigeration temperatures, support survival of Salmonella heidelberg and may cause Salmonella heidelberg food poisoning.

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 2)
DOI	10.11648/j.ijnfs.20130202.13
Page(s)	38-44
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Salmonella heidelberg, Behavior, Fruit Juices, pH and Temperature

References

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El-Safey Mohamed El-Safey. (2013). Behavior of Salmonella Heidelberg in Fruit Juices. International Journal of Nutrition and Food Sciences, 2(2), 38-44. https://doi.org/10.11648/j.ijnfs.20130202.13

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El-Safey Mohamed El-Safey. Behavior of Salmonella Heidelberg in Fruit Juices. Int. J. Nutr. Food Sci. 2013, 2(2), 38-44. doi: 10.11648/j.ijnfs.20130202.13

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El-Safey Mohamed El-Safey. Behavior of Salmonella Heidelberg in Fruit Juices. Int J Nutr Food Sci. 2013;2(2):38-44. doi: 10.11648/j.ijnfs.20130202.13

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@article{10.11648/j.ijnfs.20130202.13,
  author = {El-Safey Mohamed El-Safey},
  title = {Behavior of Salmonella Heidelberg in Fruit Juices},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {2},
  pages = {38-44},
  doi = {10.11648/j.ijnfs.20130202.13},
  url = {https://doi.org/10.11648/j.ijnfs.20130202.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130202.13},
  abstract = {The aim of the study is determination of the behavior of Salmonella heidelberg under acidic conditions and variable temperatures. The growth and survival of Salmonella heidelberg (10 isolates) in fresh fruit juices including; apple (pH, 3.2-1.4), orange (pH, 5.4 –1.5), mango (pH, 5.4-2.8), guava (pH, 5.7-2.4), pineapple (pH, 5.6-2.3), and cocktail (pH, 5.7-2.3) were determined after 0, 3, 6, 9, 12, 15, 18 and 21 days of storage at 10 ºC, 0, 3, 6, 9, 12 and 15 days of storage at 25 ºC, and 0, 3, 6 and 9 days of storage at 37 ºC. Survival in fruit juices depended upon their pH, the type of strain, the type of juices and the incubation temperature. Salmonella heidelberg Survived for up to 18 d in mango, guava, pineapple and cocktail juices, orange juice for up to 15 d and apple juice for up to 12 d stored at 10 ºC. At 20 ºC, Salmonella heidelberg was survived for up to 12 d in guava, pineapple and cocktail juices, 9 d for mango juice, orange juice for up to 9 d and apple juice for up to 6 d. The shortest survival time was observed at 37 ºC for 9 d in mango, guava, pineapple, cocktail juices, 6 d for orange as well as 3 d for apple juices respectively. These findings indicated that, as temperatures of acidify fresh fruit juices (apple, orange, mango, guava, pineapple and cocktail juices, respectively) increase as Salmonella heidelberg population decrease. The author reported that, Acid foods, especially if kept at refrigeration temperatures, support survival of Salmonella heidelberg and may cause Salmonella heidelberg food poisoning.},
 year = {2013}
}

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TY  - JOUR
T1  - Behavior of Salmonella Heidelberg in Fruit Juices
AU  - El-Safey Mohamed El-Safey
Y1  - 2013/03/10
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130202.13
DO  - 10.11648/j.ijnfs.20130202.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 38
EP  - 44
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130202.13
AB  - The aim of the study is determination of the behavior of Salmonella heidelberg under acidic conditions and variable temperatures. The growth and survival of Salmonella heidelberg (10 isolates) in fresh fruit juices including; apple (pH, 3.2-1.4), orange (pH, 5.4 –1.5), mango (pH, 5.4-2.8), guava (pH, 5.7-2.4), pineapple (pH, 5.6-2.3), and cocktail (pH, 5.7-2.3) were determined after 0, 3, 6, 9, 12, 15, 18 and 21 days of storage at 10 ºC, 0, 3, 6, 9, 12 and 15 days of storage at 25 ºC, and 0, 3, 6 and 9 days of storage at 37 ºC. Survival in fruit juices depended upon their pH, the type of strain, the type of juices and the incubation temperature. Salmonella heidelberg Survived for up to 18 d in mango, guava, pineapple and cocktail juices, orange juice for up to 15 d and apple juice for up to 12 d stored at 10 ºC. At 20 ºC, Salmonella heidelberg was survived for up to 12 d in guava, pineapple and cocktail juices, 9 d for mango juice, orange juice for up to 9 d and apple juice for up to 6 d. The shortest survival time was observed at 37 ºC for 9 d in mango, guava, pineapple, cocktail juices, 6 d for orange as well as 3 d for apple juices respectively. These findings indicated that, as temperatures of acidify fresh fruit juices (apple, orange, mango, guava, pineapple and cocktail juices, respectively) increase as Salmonella heidelberg population decrease. The author reported that, Acid foods, especially if kept at refrigeration temperatures, support survival of Salmonella heidelberg and may cause Salmonella heidelberg food poisoning.
VL  - 2
IS  - 2
ER  -

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El-Safey Mohamed El-Safey

Faculty of Science, Al-Azhar University. Assuit branch, P.O. 71542, .Assuit. EGYPT

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El-Safey Mohamed El-Safey. (2013). Behavior of Salmonella Heidelberg in Fruit Juices. International Journal of Nutrition and Food Sciences, 2(2), 38-44. https://doi.org/10.11648/j.ijnfs.20130202.13

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ACS Style

El-Safey Mohamed El-Safey. Behavior of Salmonella Heidelberg in Fruit Juices. Int. J. Nutr. Food Sci. 2013, 2(2), 38-44. doi: 10.11648/j.ijnfs.20130202.13

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AMA Style

El-Safey Mohamed El-Safey. Behavior of Salmonella Heidelberg in Fruit Juices. Int J Nutr Food Sci. 2013;2(2):38-44. doi: 10.11648/j.ijnfs.20130202.13

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@article{10.11648/j.ijnfs.20130202.13,
  author = {El-Safey Mohamed El-Safey},
  title = {Behavior of Salmonella Heidelberg in Fruit Juices},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {2},
  pages = {38-44},
  doi = {10.11648/j.ijnfs.20130202.13},
  url = {https://doi.org/10.11648/j.ijnfs.20130202.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130202.13},
  abstract = {The aim of the study is determination of the behavior of Salmonella heidelberg under acidic conditions and variable temperatures. The growth and survival of Salmonella heidelberg (10 isolates) in fresh fruit juices including; apple (pH, 3.2-1.4), orange (pH, 5.4 –1.5), mango (pH, 5.4-2.8), guava (pH, 5.7-2.4), pineapple (pH, 5.6-2.3), and cocktail (pH, 5.7-2.3) were determined after 0, 3, 6, 9, 12, 15, 18 and 21 days of storage at 10 ºC, 0, 3, 6, 9, 12 and 15 days of storage at 25 ºC, and 0, 3, 6 and 9 days of storage at 37 ºC. Survival in fruit juices depended upon their pH, the type of strain, the type of juices and the incubation temperature. Salmonella heidelberg Survived for up to 18 d in mango, guava, pineapple and cocktail juices, orange juice for up to 15 d and apple juice for up to 12 d stored at 10 ºC. At 20 ºC, Salmonella heidelberg was survived for up to 12 d in guava, pineapple and cocktail juices, 9 d for mango juice, orange juice for up to 9 d and apple juice for up to 6 d. The shortest survival time was observed at 37 ºC for 9 d in mango, guava, pineapple, cocktail juices, 6 d for orange as well as 3 d for apple juices respectively. These findings indicated that, as temperatures of acidify fresh fruit juices (apple, orange, mango, guava, pineapple and cocktail juices, respectively) increase as Salmonella heidelberg population decrease. The author reported that, Acid foods, especially if kept at refrigeration temperatures, support survival of Salmonella heidelberg and may cause Salmonella heidelberg food poisoning.},
 year = {2013}
}

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TY  - JOUR
T1  - Behavior of Salmonella Heidelberg in Fruit Juices
AU  - El-Safey Mohamed El-Safey
Y1  - 2013/03/10
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130202.13
DO  - 10.11648/j.ijnfs.20130202.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 38
EP  - 44
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130202.13
AB  - The aim of the study is determination of the behavior of Salmonella heidelberg under acidic conditions and variable temperatures. The growth and survival of Salmonella heidelberg (10 isolates) in fresh fruit juices including; apple (pH, 3.2-1.4), orange (pH, 5.4 –1.5), mango (pH, 5.4-2.8), guava (pH, 5.7-2.4), pineapple (pH, 5.6-2.3), and cocktail (pH, 5.7-2.3) were determined after 0, 3, 6, 9, 12, 15, 18 and 21 days of storage at 10 ºC, 0, 3, 6, 9, 12 and 15 days of storage at 25 ºC, and 0, 3, 6 and 9 days of storage at 37 ºC. Survival in fruit juices depended upon their pH, the type of strain, the type of juices and the incubation temperature. Salmonella heidelberg Survived for up to 18 d in mango, guava, pineapple and cocktail juices, orange juice for up to 15 d and apple juice for up to 12 d stored at 10 ºC. At 20 ºC, Salmonella heidelberg was survived for up to 12 d in guava, pineapple and cocktail juices, 9 d for mango juice, orange juice for up to 9 d and apple juice for up to 6 d. The shortest survival time was observed at 37 ºC for 9 d in mango, guava, pineapple, cocktail juices, 6 d for orange as well as 3 d for apple juices respectively. These findings indicated that, as temperatures of acidify fresh fruit juices (apple, orange, mango, guava, pineapple and cocktail juices, respectively) increase as Salmonella heidelberg population decrease. The author reported that, Acid foods, especially if kept at refrigeration temperatures, support survival of Salmonella heidelberg and may cause Salmonella heidelberg food poisoning.
VL  - 2
IS  - 2
ER  -

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