Abstract

The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona andSalmonella Montevideo in raw carrot at 30 ± 1 and 3 ± 1°C and in unpasteurized carrot juice at 3 ± 1, 12 ± 1, 20 ± 1, 30 ± 1 and 37 ± 1°C was determined. Fresh juice was obtained from carrots in the laboratory. Raw carrots were collected from a market in Pachuca city, Hidalgo, Mexico. On whole carrots stored at 20 ± 1 or 3 ± 1°C, no growth was observed for Salmonella strains. After 15 days at 30 ± 2°C, Salmonella serotypes decreased from an initial inoculum level of approximately 6 log CFU to 3.4 log in all the carrots; and at 3 ± 1°C, they decreased from approximately 2.6 log CFU to 1.7 log. AllSalmonella serotypes grew in carrot juice at 12 ± 1, 20 ± 1, 30 ± 1 and 37 ± 1°C, reaching counts of approximately 4.3, 6, 6.8 and 7.5 log CFU/mL, respectively after 24 h. At 3 ± 1°C, the Salmonella growth was inhibited at least for 7 days.

Key words: Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona, SalmonellaMontevideo, carrot juice.