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L. U. Opara, M. R. Al-Ani and Y. S. Al-Shuaibi, “Physicochemical Properties, Vitamin C Content, and Antimicrobial Properties of Pomegranate Fruit (Punica granatum L.),” Food and Bioprocess Technology, Vol. 2, No. 3, 2009, pp. 315-321. doi:10.1007/s11947-008-0095-5

has been cited by the following article:

• TITLE: Survival and Growth Characteristics of Escherichia coli O157:H7 in Pomegranate-Carrot and Pomegranate-Apple Blend Juices

  AUTHORS: Salam A. Ibrahim, Tarik Bor, Danfeng Song, Mehrdad Tajkarimi

  KEYWORDS: Escherichia Coli O157:H7, Pomegranate Juice, Antimicrobial Activity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.8, October 17, 2011

  ABSTRACT: Unpasteurized fruit juice has been implicated in outbreaks of Escherichia coli O157:H7 (E. coli O157:H7). Meanwhile, certain fruit, such as pomegranate, contains antimicrobial components. The objective of this study was to investigate the survival and growth characteristics of E. coli O157:H7 on pomegranate juice in laboratory medium and in pomegranate-carrot and pomegranate-apple blend juices at different concentrations. Single strain of E. coli O157:H7 (E0019, H1730, and Cider) was inoculated into brain heart infusion (BHI) broth or a mixture of three strains was inoculated into the blended juices containing pomegranate juice. Our results showed that the addition of pomegranate juice inhibited the growth of tested E. coli O157:H7 in both laboratory medium and blended juices.The antimicrobial activity increased with increased concentrations of pomegranate juice (P