Changes in acid and heat resistance of Salmonella Newport and Salmonella Saintpaul stored in mango and pineapple juices.
Yang YiShan, Teo JiaHan, Bang WooSuk, Yuk HyunGyun
Author Affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 2, Singapore 117543, Singapore.
Journal of Food Safety 32 : 311-317
Abstract : The aim of this study was to investigate survival of Salmonella Newport and Salmonella Saintpaul in simulated gastric fluid (SGF) at pH 1.9 or at 56C after storage in mango or pineapple juice at 4 or 24C for 24 h. In SGF, only Salmonella Saintpaul adapted to mango juice at 4C significantly (P0.05) enhanced its acid resistance with D value of 3.88 min, whereas both serovars stored in mango juice at 24C had significantly lower D values with 0.88 and 0.72 min, respectively. The D56C values of both serovars adapted to juices significantly decreased compared with nonadapted cells, except for Salmonella Newport stored in pineapple juice at 24C. Overall, two Salmonella serovars tested in this study did not show the enhanced acid or heat resistance after storage in these two tropical fruit juices, indicating that introduction of Salmonella Newport and Salmonella Saintpaul to mango and pineapple juices is unlikely to enhance their survival during gastric transit or thermal processing.