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Lemon (produce) — Ingredient · Foodgeist
Ingredient
Lemon
produce
Cook with Lemon
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LO concentration: 3.0 g/100 ginhibition log CFU/g: 3.2 and 2.6
“The coating on the berries with 3.0 g/100 g LO initially inhibited Salmonella typhimurium and Escherichia coli O157:H7 inoculated on the berries by more than 3.2 and 2.6 log CFU/g, respectively.”
Peer-Reviewed Optimal Ranges
Concentration
0.1%
0.130
Based on 3 papers
What science says
flavor pairing evidence
“The correlation coefficients of evaluation between “hardness” and “lemon flavor” or “sourness” were negative.”
“Moreover, B. cinerea did not show any mycelium growth in presence of lemon and oregano essential oils at concentration of 17 μl/ml and 0.02 μl/ml, respectively.”