ABSTRACT
The manufacture of orange juice sometimes involves the use of flavor fractions recovered from oranges. The impact of such flavor fractions on Salmonella viability was investigated. A five-strain cocktail of salmonellae was challenged with a singlefold cold-pressed peel oil (CPO), a fivefold CPO, a terpeneless CPO, and an aqueous orange aroma stored at 4 and 25 degrees C. The results obtained in this study indicate that the test compounds possess substantial antimicrobial activity and can cause population reductions larger than the 5-log10 performance standard required by the U.S. Food and Drug Administration's juice hazard analysis critical control point rule (21 CFR 120). The times required to achieve 5-log10 reductions in Salmonella populations ranged from 0.03 to 42.8 h. In general, levels of antimicrobial activity for the test substances were in the following order: terpeneless CPO > five-fold CPO > single-fold CPO > aqueous aroma.
