Effect of Osmotic Dehydration and Storage Conditions of the Carrot on the Survival of Staphylococcus Aureus

F. Hassan, Hind; N.Njres, Osama; Kalel, Rafed

	Effect of Osmotic Dehydration and Storage Conditions of the Carrot on the Survival of Staphylococcus Aureus
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 17, Issue 3, 2017, Pages 226-234
Authors
Hind F. Hassan; Osama N.Njres; Rafed Kalel
Abstract
This research deals with the study of the fate of Staphylococcus aureus during the osmotic dehydration process for carrot samples using sugar solution with and without the addition of salts, CaCl2 and MgCl2 under different temperatures, as well as study the effect of storage of osmotic dehydrated carrots samples on the survival of this bacterium, The best results were obtained when use a temperature of 25 Co for a week, as the results came osmotic solution was 60% suger as the best Cullen in reducing the number of bacteria in temperatures of 35 Co and 45 Co. The highest decrease in the number of bacteria was when using the temperature at 55 Co. The increase in lower numbers of bacteria rates has been observed after the use of those who are persistent CaCl2 and MgCl2 as an additive to the osmotic solution diabetes was associated with these added slightly higher decline in the number of bacteria when using 10% concentration of salts above a temperature of 55 Co. Thus, the results of this research have shown that the survival of the preparation of the bacteria Staphylococcas aureus dehydrated vegetables is influenced by the process of osmotic dehydration used and also the level of salt added, where the preparation of these bacteria decreased, one of the causes of diseases transmitted through food and thus preserve the dried product safety in this way.
Keywords
Osmotic Dehydration; storage conditions; Carrot; Staphylococcus Aureus; Staphylococcus aureus

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