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Carrot Supplier Food Safety & management
In this study, Salmonella Typhimurium, Escherichia coli, and Listeria monocytogenes were separately inoculated in sterilized carrot juice and subjected to various types of high-pressure processing (HPP) at 200–600 MPa for 0.1–15 min to observe the effects of HPP on the inactivation kinetics of foodborne pathogens in carrot juice. The first-order model fits the destruction kinetics of high pressure on foodborne pathogens during the pressure hold period. An increase in pressure from 200 to 600 MPa decreased the decimal reduction time (D values) of S. Typhimurium, E. coli, and L. monocytogenes. Under pressure ≥ 400 MPa, the D values of E. coli were significantly higher than those of S. Typhimurium and L. monocytogenes, indicating that E. coli had greater resistance to high pressures than the others. The Zp values (the pressure range that causes the D values to change by 90%) of E. coli, S. Typhimurium, and L. monocytogenes were 195, 175, and 170 MPa, respectively. These results indicated that L. monocytogenes and E. coli were the most and least sensitive, respectively, to pressure changes. Additionally, the three bacteria were separately inoculated into thermal-sterilized carrot juice and subjected to 200–600 MPa HPP for 3 min. The treated carrot juices were stored at 4 °C for 27 d. Following S. Typhimurium and E. coli inoculation, the bacterial counts of the control and 200 MPa treatments remained the same during the storage duration. However, they decreased for the 300 and 400 MPa treatment groups with increasing storage duration. During the storage period, no bacterial growth was observed in the 500 and 600 MPa treatments. However, the bacterial number for the control and pressure treatment groups increased with prolonged storage duration following inoculation with L. monocytogenes. Therefore, following HPP, residual L. monocytogenes continued growing stably at low temperatures. Overall, HPP could inhibit and delay the growth of S. Typhimurium and E. coli in carrot juice during cold storage, but it was ineffective at inhibiting the growth of L. monocytogenes. There was a risk of foodborne illness despite the low-temperature storage of juice. The innovation of this preliminary study is to find the impact of high pressure on the inactivate kinetics of three food pathogens in carrot juice and its practical application in simulated contaminated juice.
Carrot Food Safetys during production
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Carrots (scientific name Daucus carota) are root vegetables in the Apiaceae family, which also includes celery, parsnip, parsley, dill, caraway, anise, coriander, and fennel. Domestic carrots originated in Central Asia and wild carrots are indigenous to Europe, North Africa, and Western Asia. Carrots are available in a variety of colors including white, purple, yellow, orange, and red, although orange is the most popular and highest in beta-carotene. Carrots produced in the U.S. are biennial, requiring two full seasons from germination to seed production. However, carrots are commercially grown as an annual and harvested for the large storage root that is produced during the first year. Originally, ‘baby carrots’ were peeled and cut from broken and misshaped larger carrots to reduce waste. However, baby carrots can also be obtained by harvesting carrots before they reach full maturity or by growing miniature strains.
Carrot Food safety & management
Carrots are vegetables that grow in the ground. They can be many different colors including orange, purple, yellow and white. Carrots can be bought in the store or at a farmers market with the greens still attached.
Nutrition and Health Benefits of Carrots
Carrots are an excellent source of vitamin A, which promotes cell growth and good vision. They also contain vitamin C, which helps heal cuts and wounds.
How to Select Carrots
Choose carrots that are firm and deep in color. Avoid carrots that are soft or split. Visible dirt should be scrubbed and rinsed off of carrots before using them.
How to Store Carrots
If the green tops are still attached, cut them off. Store carrots without the green tops in a plastic bag in the refrigerator for up to two weeks.
How to Prepare Carrots
Daily Carrot packhouse hygiene checklist
The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food.
It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants (1Trusted Source).
They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
What’s more, their carotene antioxidants have been linked to a reduced risk of cancer.
Carrots are found in many colors, including yellow, white, orange, red, and purple.
Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A.
This article tells you everything you need to know about carrots.