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Inactivation of Salmonella typhimurium and Escherichia coli O157:H7 in apple juice by a combination of nisin and cinnamon


Inactivation of Salmonella typhimurium and Escherichia coli O157:H7 in apple juice by a combination of nisin and cinnamon



Journal of Food Protection 67(2): 371-377



ISSN/ISBN: 0362-028X

PMID: 14968972

DOI: 10.4315/0362-028x-67.2.371

Pasteurized apple juice with nisin (0, 25, 50, 100, and 200 ppm, wt/vol) and cinnamon (0 and 0.3%, wt/vol) was inoculated with Salmonella typhimurium and Escherichia coli O157:H7 at 104 CFU (colony-forming units)/ml and stored at 5 and 20 degrees C. Counts on tryptic soy agar (TSA), selective medium (xylose lysine desoxycholate agar for S. typhimurium, and MacConkey sorbitol agar for E. coli O157:H7), and thin agar layer (TAL) were determined at one hour and 1, 3, 7, and 14 days.

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Accession: 004199174

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