Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting

2008 ◽  
Vol 25 (1) ◽  
pp. 162-168 ◽  
Author(s):  
María V. Selma ◽  
Ana M. Ibáñez ◽  
Ana Allende ◽  
Marita Cantwell ◽  
Trevor Suslow
Keyword(s):  
Escherichia Coli ◽  
Sensory Quality ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
Gaseous Ozone

Microbiological Quality of Retail Imported Unprepared Whole Lettuces: A PHLS Food Working Group Study

1999 ◽  
Vol 62 (4) ◽  
pp. 325-328 ◽  
Author(s):  
C. LITTLE ◽  
D. ROBERTS ◽  
E. YOUNGS ◽  
J. de LOUVOIS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Natural Microflora ◽  
Production Practices ◽  
Campylobacter Spp

A study of imported unprepared whole lettuces sampled from supermarkets, greengrocers, shops, and market stalls found that all were of acceptable microbiological quality. Twenty-seven out of 151 (18%) imported lettuce samples had Enterobacteriaceae levels of 104 CFU/g or more. However, these bacteria that constitute part of the natural microflora of unprepared vegetables may also be derived from the soil and/or by poor handling. The pathogens, Salmonella spp., Shigella spp., Campylobacter spp., Escherichia coli O157:H7, Vibrio cholerae, Listeria monocytogenes, and also Escherichia coli, an indicator of fecal contamination, were not detected in any imported lettuces, indicating that hygiene, harvesting, and production practices were good. Imported lettuces with Enterobacteriaceae levels of 104 CFU/g or more varied with type of retail premises and the temperature at which the lettuces were displayed. Samples from greengrocers, shops, and market stalls were more likely to contain Enterobacteriaceae at levels in excess of 104 CFU/g than those from supermarkets.

Fate of Escherichia coli O157:H7 in the Presence of Indigenous Microorganisms on Commercially Packaged Baby Spinach, as Impacted by Storage Temperature and Time†

2009 ◽  
Vol 72 (10) ◽  
pp. 2038-2045 ◽  
Author(s):  
YAGUANG LUO ◽  
QIANG HE ◽  
JAMES L. McEVOY ◽  
WILLIAM S. CONWAY
Keyword(s):  
Escherichia Coli ◽  
Product Quality ◽  
Elevated Temperatures ◽  
Storage Temperature ◽  
Escherichia Coli O157 ◽  
Indigenous Microorganisms ◽  
E Coli ◽  
Psychrotrophic Bacteria ◽  
Survival And Growth

This study investigated the effect of storage temperature and time on the survival and growth of Escherichia coli O157:H7, the growth of indigenous microorganisms, and the changes in product quality of packaged baby spinach. Commercial packages of spinach within 2 days of processing were cut open at one end, sprayed with fine mists of E. coli O157:H7 inoculum, resealed, and then stored at 1, 5, 8, and 12°C for 12 days until their labeled best-if-used-by dates. Microbial enumeration and product quality evaluation were conducted on day(s) 0, 3, 6, 9, and 12 postinoculation. Spinach held at 12°C supported significant (P < 0.001) E. coli O157:H7 growth, with a 1.0-log CFU/g increase within 3 days postinoculation, which was followed by additional growth during continued storage. E. coli O157:H7 grew slowly when held at 8°C, with a significant (P < 0.01) level of growth reached after 6 days of storage. However, on products held at 1 and 5°C, E. coli O157:H7 populations declined significantly (P < 0.01 and P < 0.001, respectively) within 3 days of storage. Aerobic mesophilic bacteria, psychrotrophic bacteria, and yeast and mold populations increased significantly at all storage temperatures, with more growth on products held at elevated temperatures. Product quality scores remained high within the first 6 days of storage, with a sharp decline noted on samples held at 12°C on day 9. Results suggest that E. coli O157:H7 can grow significantly on commercially packaged spinach held at 8°C or above before significant product quality deterioration occurs.

EVALUATION OF THE IMPACT OF HOT WATER TREATMENT ON THE SENSORY QUALITY OF FRESH TOMATOES

2012 ◽  
pp. 1305-1311 ◽  
Author(s):  
F.E. Loayza ◽  
J.K. Brecht ◽  
A. Plotto ◽  
E.A. Baldwin ◽  
J. Bai
Keyword(s):  
Water Treatment ◽  
Sensory Quality ◽  
Hot Water ◽  
Hot Water Treatment ◽  
The Impact

Inactivation of Escherichia coli O157:H7 and Salmonella and Native Microbiota on Fresh Strawberries by Antimicrobial Washing and Coating

2018 ◽  
Vol 81 (8) ◽  
pp. 1227-1235 ◽  
Author(s):  
MINGMING GUO ◽  
TONY Z. JIN ◽  
JOSHUA B. GURTLER ◽  
XUETONG FAN ◽  
MADHAV P. YADAV
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Allyl Isothiocyanate ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Native Microflora ◽  
Pathogen Populations ◽  
Antimicrobial Treatments ◽  
Antimicrobial Effectiveness

ABSTRACT Antimicrobial washing (AW), antimicrobial coating (AC), and a combination of washing followed by coating (AW+AC) were evaluated for their ability to inactivate artificially inoculated foodborne pathogens and native microbiota on strawberries stored at 4°C. Strawberries were inoculated with a six-strain composite of Escherichia coli O157:H7 and Salmonella; treated by AW, AC, or AW+AC; and stored at 4°C for 3 weeks. The washing solution contained 90 ppm of peracetic acid, and the coating solution consisted of chitosan (1%, w/v), allyl isothiocyanate (1%, v/v), and corn-bio fiber gum (5%, w/v). The effectiveness of the antimicrobial treatments against E. coli O157:H7 and Salmonella pathogens and native microflora on strawberries and their impact on fruit quality (appearance, weight loss, color, and firmness) were determined. By the end of storage, pathogen populations on strawberries were 2.5 (AW+AC), 2.9 (AC), 3.8 (AW), and 4.2 log CFU for the positive (untreated) control. AW+AC treatments also inactivated the greatest population of native microflora, followed by the AC treatment alone. AW+AC treatments showed additional antimicrobial effectiveness against these two pathogens and native microflora. Both AW+AC and AC treatments preserved the color, texture, and appearance of strawberries throughout storage. The coating treatments (AW+AC and AC alone) further reduced the loss of moisture throughout storage. The AW treatment was the least effective in reducing populations of pathogens and native microflora and in maintaining the quality of strawberries throughout storage. This study demonstrates a method to improve the microbiological safety, shelf life, and quality of strawberries.

Decontamination of Beef Subprimal Cuts Intended for Blade Tenderization or Moisture Enhancement

2007 ◽  
Vol 70 (5) ◽  
pp. 1174-1180 ◽  
Author(s):  
C. E. HELLER ◽  
J. A. SCANGA ◽  
J. N. SOFOS ◽  
K. E. BELK ◽  
W. WARREN-SERNA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Low Concentrations ◽  
Blade Tenderization ◽  
Antimicrobial Interventions

The prevalence of Escherichia coli O157:H7 on beef subprimal cuts intended for mechanical tenderization was evaluated. This evaluation was followed by the assessment of five antimicrobial interventions at minimizing the risk of transferring E. coli O157:H7 to the interior of inoculated subprimal cuts during blade tenderization (BT) or moisture enhancement (ME). Prevalence of E. coli O157:H7 on 1,014 uninoculated beef subprimals collected from six packing facilities was 0.2%. Outside round pieces inoculated with E. coli O157:H7 at 104 CFU/100 cm2 were treated with (i) no intervention, (ii) surface trimming, (iii) hot water (82°C), (iv) warm 2.5% lactic acid (55°C), (v) warm 5.0% lactic acid (55°C), or (vi) 2% activated lactoferrin followed by warm 5.0% lactic acid (55°C) and then submitted to BT or ME. Prevalence (n = 196) of internalized (BT and ME) E. coli O157:H7 was 99%. Enumeration of E. coli O157:H7 (n = 192) revealed mean surface reductions of 0.93 to 1.10 log CFU/100 cm2 for all antimicrobial interventions. E. coli O157:H7 was detected on 3 of the 76 internal BT samples and 73 of the 76 internal ME samples. Internal ME samples with no intervention had significantly higher mean E. coli O157:H7 populations than did those internal samples treated with an intervention, but there were no significant differences in E. coli O157:H7 populations among internal BT samples. Results of this study demonstrate that the incidence of E. coli O157:H7 on the surface of beef subprimal cuts is low and that interventions applied before mechanical tenderization can effectively reduce the transfer of low concentrations of E. coli O157:H7 to the interior of beef subprimal cuts.

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