AGFD 108 |
| The antimicrobial properties of organic acids have been well documented. In addition, copper sulfate has been shown to have some antimicrobial activities may have great potential as an antimicrobial agent. The objective of this study was to investigate the survival and growth of Escherichia coli O157: H7 and salmonella in carrot juice as affected by lactic acid alone or in combination with copper.Fresh carrot juice (1L) was split into two 500ml portions; One portion was treated as control, without addition of lactic acid. In the second portion, lactic acid was added to get final concentration of 0.2%. Both portions, control and the acidified were further split into total four portions and copper sulfate (CuSO4.5H2O, 50ppm) was added into one portion of each group. Seven ml batches of each broth were dispensed into test tubes and prepared and sterilized at 121° C for 15 minutes and inoculated with foodborne pathogens (100cfu/ml). Samples were then incubated at 35 C for 48h to determine the survival and growth of microbial population during the incubation period. When copper or lactic acid was used alone, little or no growth inhibition was observed. However, combination of lactic acid and copper caused significant growth inhibition when compared to control samples (P <0.001), the microbial populations were below 3.00 log cfu/ml. Our results show that lactic acid in combination with copper can be used as anitmicrobial agents in the preservation of food to inhibit the growth of Escherichia coli O157:H7 and salmonella |
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General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster
Division of Agricultural & Food Chemistry |