Exposure to minimally processed pear and melon during shelf life could modify the pathogenic potential of Listeria monocytogenes

This study evaluated the effects of irradiation on the reduction of Shiga toxin–producing Escherichia coli (STEC), Salmonella strains, and Listeria monocytogenes, as well as on the sensory characteristics of minimally processed spinach. Spinach samples were inoculated with a cocktail of three strains each of STEC, Salmonella strains, and L. monocytogenes, separately, and were exposed to gamma radiation doses of 0, 0.2, 0.4, 0.6, 0.8, and 1.0 kGy. Samples that were exposed to 0.0, 1.0, and 1.5 kGy and kept under refrigeration (4°C) for 12 days were submitted to sensory analysis. D10-values ranged from 0.19 to 0.20 kGy for Salmonella and from 0.20 to 0.21 for L. monocytogenes; for STEC, the value was 0.17 kGy. Spinach showed good acceptability, even after exposure to 1.5 kGy. Because gamma radiation reduced the selected pathogens without causing significant changes in the quality of spinach leaves, it may be a useful method to improve safety in the fresh produce industry.

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Listeria monocytogenes Subgroups IIIA, IIIB, and IIIC Delineate Genetically Distinct Populations with Varied Pathogenic Potential

Journal of Clinical Microbiology ◽

10.1128/jcm.01032-06 ◽

2006 ◽

Vol 44 (11) ◽

pp. 4229-4233 ◽

Cited By ~ 56

Author(s):

D. Liu ◽

M. L. Lawrence ◽

M. Wiedmann ◽

L. Gorski ◽

R. E. Mandrell ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Pathogenic Potential

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Use of modified atmosphere packaging to extend shelf-life of minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2007.12.020 ◽

2008 ◽

Vol 87 (4) ◽

pp. 455-466 ◽

Cited By ~ 33

Author(s):

Alok Saxena ◽

Amarindar Singh Bawa ◽

P. Srinivas Raju

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Minimally Processed ◽

Artocarpus Heterophyllus

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Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n2.50983 ◽

2015 ◽

Vol 68 (2) ◽

pp. 7679-7688

Author(s):

Fabián Rico Rodríguez ◽

Carolina Gutiérrez Cortés ◽

Consuelo Díaz Moreno

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Mangifera Indica ◽

The Other ◽

Soluble Solids ◽

Total Acidity ◽

Minimally Processed ◽

Color Changes ◽

Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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Preservation of minimally processed 'aurora-1' peaches using additives

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011000400023 ◽

2011 ◽

Vol 33 (4) ◽

pp. 1229-1239 ◽

Cited By ~ 3

Author(s):

Ramilo Nogueira Martins ◽

Ben-Hur Mattiuz ◽

Leandra Oliveira Santos ◽

Cristiane Maria Ascari Morgado ◽

Claudia Fabrino Machado Mattiuz

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Enzymatic Browning ◽

Soluble Carbohydrates ◽

Minimally Processed ◽

Minimal Processing ◽

Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

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Shelf-life of minimally processed table grapes packed in snack-size containers

Acta Horticulturae ◽

10.17660/actahortic.2018.1209.61 ◽

2018 ◽

pp. 417-424

Author(s):

E. Nicolosi ◽

F. Ferlito ◽

M. Amenta ◽

P. Rapisarda

Keyword(s):

Shelf Life ◽

Minimally Processed ◽

Table Grapes

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Comparison of Four Commercial DNA Extraction Kits for PCR Detection of Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, and Staphylococcus aureus in Fresh, Minimally Processed Vegetables

Journal of Food Protection ◽

10.4315/0362-028x-71.10.2110 ◽

2008 ◽

Vol 71 (10) ◽

pp. 2110-2114 ◽

Cited By ~ 25

Author(s):

P. ELIZAQUÍVEL ◽

R. AZNAR

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Listeria Monocytogenes ◽

Dna Extraction ◽

Pcr Detection ◽

Escherichia Coli O157 ◽

Minimally Processed ◽

Green Pepper ◽

Minimally Processed Vegetables ◽

And Staphylococcus Aureus

Four commercial DNA extraction methods, PrepMan Ultra (Applied Biosystems), InstaGene Matrix (BioRad), DNeasy Tissue kit (Qiagen), and UltraClean (MoBio), were tested for PCR detection of Listeria monocytogenes, Escherichia coli O157: H7, Salmonella, and Staphylococcus aureus in fresh, minimally processed vegetables. For comparative purposes, sensitivity assays with specific PCRs were carried out after DNA extraction with the four methods in green pepper, broccoli, and onion artificially inoculated with the four pathogens separately. As confirmed by statistical analysis, the DNeasy Tissue kit rendered the highest sensitivity values in the three matrices assayed for Salmonella, L. monocytogenes, and E. coli O157:H7 and in onion for S. aureus. Despite being the most expensive of the methods compared, the DNeasy Tissue Kit can be successfully applied for any of the four most commonly studied pathogens, thus saving time and overall reducing the cost of the analysis.

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Low Potential Virulence Associated with Mutations in the inlA and prfA Genes in Listeria monocytogenes Isolated from Raw Retail Poultry Meat

Journal of Food Protection ◽

10.4315/0362-028x.jfp-12-304 ◽

2013 ◽

Vol 76 (1) ◽

pp. 129-132 ◽

Cited By ~ 10

Author(s):

VICTORIA LÓPEZ ◽

JAIME NAVAS ◽

JOAQUÍN V. MARTÍNEZ-SUÁREZ

Keyword(s):

Listeria Monocytogenes ◽

Gel Electrophoresis ◽

Virulence Genes ◽

Pulsed Field Gel Electrophoresis ◽

Poultry Meat ◽

Pathogenic Potential ◽

Molecular Serotyping ◽

Potential Source ◽

Raw Foods ◽

Over Time

Packaged raw foods can represent a potential source of Listeria monocytogenes contamination when opened at home, and listeriosis is associated with the consumption of undercooked raw foods. The aim of this study was to characterize a group of L. monocytogenes strains isolated from 56 packages of raw chicken meat from a single brand in order to determine the diversity of the strains that dominate in a particular food over time, as well as their pathogenic potential. Forty (71%) samples were found to be positive for L. monocytogenes, and three isolates per sample were subjected to PCR molecular serotyping. Subtyping of 45 isolates from different manufacturing dates (n = 40) or different molecular serotype within the same sample (n = 5) identified 11 different L. monocytogenes subtypes as defined by pulsed-field gel electrophoresis and sequencing of virulence genes actA and inlA. Two of the subtypes accounted for 51% of the isolates. About 40% of isolates (three subtypes) were found to potentially present attenuated virulence because of the presence of mutations in the prfA and inlA genes.

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