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Int J Food Microbiol. 2004 Nov 15;96(3):301-5.

Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.).

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  • 1Food Engineering Department, Engineering Faculty, Ege University, 35100 Bornova, Izmir, Turkey.

Abstract

Lemon juice, vinegar and the mixture of lemon juice and vinegar (1:1) were tested for their effectiveness in reducing the counts of inoculated Salmonella typhimurium (approximately 6 and 3 log cfu/g) on carrots. Treatment of carrot samples with lemon juice vinegar alone for different exposure times (0, 15, 30 and 60 min) caused significant reductions ranging between 0.79-3.95 and 1.57-3.58 log cfu/g, respectively, while the number of pathogens was reduced to an undetectable level after 30-min treatment by combined used lemon juice vinegar.

PMID:
15454320
[PubMed - indexed for MEDLINE]
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