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Plant-based fermentation: Study of foodborne pathogens in spontaneous fermented vegetables

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DOI: 10.23977/afshn.2023.050113 | Downloads: 12 | Views: 389

Author(s)

Yisong Tai 1

Affiliation(s)

1 Hainan College of Economics and Business, Haikou, Hainan, 571127, China

Corresponding Author

Yisong Tai

ABSTRACT

The aim of this study was to investigate the fate of Salmonella in the spontaneous carrots and cabbage fermentation. In order to achieve this purpose, it inoculated salmonella in the vegetables with and without adding of mixed starter-cultures. Then during the short term cultivation, the fermentation could be reproducible. For the carrots, after 7 days' fermentation, the population of salmonella maintained or had a little increase compared with the initial number and this number would have a reduction when vegetables were put into the refrigerator for 2 weeks. As for the cabbages, they had an obviously reduction in the amount of salmonella and there were no colony could be observed after 2 weeks' storage in refrigerator. In addition, the starter cultures can effectively suppress the growth of salmonella. Moreover it is necessary for spontaneous fermentation to have a scientific risk assessment to prevent the occurrence of such accidents.

KEYWORDS

Salmonella; Spontaneous fermentation; Cabbage; Carrots; Risk assessment

CITE THIS PAPER

Yisong Tai, Plant-based fermentation: Study of foodborne pathogens in spontaneous fermented vegetables. Advances in Food Science and Human Nutrition (2023) Vol.5: 97-106. DOI: http://dx.doi.org/10.23977/afshn.2023.050113.

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