Evaluación del crecimiento bacteriano en un smoothie térmicamente tratado
- González Tejedor, Gerardo Anibal
- Artés Hernández, Francisco de Asís
- Fernández Escámez, Pablo Salvador
- Artés Hernández, Francisco (dir. congr.)
- Fernández Hernández, Juan Antonio (dir. congr.)
- Calatrava Leyva, Javier (coord.)
- Alarcón Cabañero, Juan José (dir. congr.)
- Cos Terrer, José (dir. congr.)
- Aguayo Giménez, Encarnación (dir. congr.)
Publisher: Universidad Politécnica de Cartagena
ISBN: 978-84-16325-29-0
Year of publication: 2017
Pages: 29-32
Congress: Workshop on Agri-Food Research for young researchers (5. 2016. Cartagena)
Type: Conference paper
Abstract
The growth of Listeria monocytogenes in a purple smoothie made of fresh fruit and vegetables during storage at 5 and 28°C has been evaluated. After smoothie elaboration, it was thermally treated during 3 min at 95 °C and subsequently inoculated. A very dynamic behavior of listeria at 28°C was found, reaching the death stage after 10 days in all concentrations assayed. There was no death nor growth of listeria at 5°C.