Growth and survival of Salmonella zanzibar in juice and salami stored under refrigerated and room temperature


Chatti Abdelwaheb*, Lamouri Imen and Landoulsi Ahmed

The vehicles usually involved in salmonellosis outbreaks are meat, eggs, poultry and milk. Recently, Salmonella outbreaks were reported in some vegetables such as tomatoes and unpasteurized juice. After inoculation of Salmonella zanzibar onto food samples, growth and survival of S. zanzibar in orange juice and salami were monitored. Our results showed that S. zanzibar is able to grow and survive in orange juice and also in salami. However, growth in salami was more important than in the case of orange juice. Storage at 4°C caused a difference in the survival curve when compared to samples (also juice and salami) incubated at room temperature. The present study demonstrated that orange juice and salami can provide a favorable environment for survival and growth of S. zanzibar in spite of their low pH values. 

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