Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices
- Autores: Patricia A. DiPersio, Patricia A. Kendall, Yohan Yoon, John N. Sofos
- Localización: Food microbiology, ISSN 0740-0020, Vol. 24, Nº 5, 2007, págs. 500-507
- Idioma: inglés
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Resumen
Documented outbreaks of human illness associated with consumption of minimally processed produce have increased in recent years.
This study evaluated the influence of modified treatments on inactivation of Salmonella during preparation, home-type dehydration (60 1 C, 6h) and storage of carrot slices. Inoculated (five strains, 7.8logcfu/g) slices were subjected to the following treatments: (i) untreated control, (ii) steam blanching (88 1 C, 10min), (iii) water blanching (88 1 C, 4min), (iv) blanching in a 0.105% citric acid solution (88 1 C, 4min), or (v) blanching in a 0.21% citric acid solution (88 1 C, 4min), dried for 6h at 60 1 C (140 1 F), and stored for up to 30d.
Bacterial populations were reduced by 3.8�4.1, 4.6�5.1 and 4.2�4.6logcfu/g immediately following steam, water or citric acid blanching, respectively. After 6h of dehydration, total reductions were 1.6�1.7 (control), 4.0�5.0 (steam blanched), 4.1�4.6 (water blanched) and 4.9�5.4 (blanched in citric acid solution) log cfu/g. Populations continued to decrease throughout storage, but were still detectable by direct plating at 30d on all samples except for those blanched in 0.21% citric acid. Results suggest that blanching carrot slices, particularly blanching in 0.21% citric acid, before drying should enhance inactivation of Salmonella during home-type dehydration and storage
