Short communication

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

Chatti Abdelwaheb*, Lamouri Imen and Landoulsi Ahmed
 

Département des Sciences de la vie, Faculté des Sciences de Bizerte, Zarzouna 7021, Tunisie.

Unité de Biochimie des Lipides et interaction des macromolécules en Biologie, 03/UR/0902.

Laboratoire de Biochimie et Biologie Moléculaire, Faculté des Sciences de Bizerte, Zarzouna 7021.

*Corresponding author. E-mail: chattiabdel@yahoo.fr.

Accepted   7   February, 2008

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.

Key words: Salmonella, orange juice, salami, survival, refrigeration.