Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters

Effective cold chain management is a critical component of food safety practice. In this study, we examined the impact of commonly encountered temperature abuse scenarios on the proliferation of Salmonella enterica and Listeria monocytogenes on fresh-cut cantaloupe. Inoculated fresh-cut cantaloupe cubes were subjected to various temperature abuse conditions, and the growth of S. enterica and L. monocytogenes was determined. During 1 week of storage, Salmonella cell counts on fresh-cut cantaloupe increased by −0.26, 1.39, and 2.23 log units at 4°C (control), 8°C, and 12°C (chronic temperature abuse), respectively, whereas that of L. monocytogenes increased by 0.75, 2.86, and 4.17 log units. Under intermittent temperature abuse conditions, where storage temperature fluctuated twice daily to room temperature for 30 min, Salmonella cell count increased by 2.18 log units, whereas that of L. monocytogenes increased by 1.86 log units. In contrast, terminal acute temperature abuses for 2 to 4 h resulted in upwards to 0.6 log unit for Salmonella, whereas the effect on L. monocytogenes was less significant compared with L. monocytogenes on cut cantaloupe stored at 4°C. Significant deterioration of produce visual quality and tissue integrity, as reflected by electrolyte leakage, was also observed under various temperature abuse conditions.

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Biocontrol of the Food-Borne Pathogens Listeria monocytogenes and Salmonella enterica Serovar Poona on Fresh-Cut Apples with Naturally Occurring Bacterial and Yeast Antagonists

Applied and Environmental Microbiology ◽

10.1128/aem.72.2.1135-1140.2006 ◽

2006 ◽

Vol 72 (2) ◽

pp. 1135-1140 ◽

Cited By ~ 92

Author(s):

Britta Leverentz ◽

William S. Conway ◽

Wojciech Janisiewicz ◽

Maribel Abadias ◽

Cletus P. Kurtzman ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Salmonella Enterica ◽

Human Pathogens ◽

Food Borne Pathogens ◽

Naturally Occurring ◽

Food Borne ◽

Different Temperatures ◽

Apple Tissue ◽

Higher Temperature ◽

Fresh Cut

ABSTRACT Fresh-cut apples contaminated with either Listeria monocytogenes or Salmonella enterica serovar Poona, using strains implicated in outbreaks, were treated with one of 17 antagonists originally selected for their ability to inhibit fungal postharvest decay on fruit. While most of the antagonists increased the growth of the food-borne pathogens, four of them, including Gluconobacter asaii (T1-D1), a Candida sp. (T4-E4), Discosphaerina fagi (ST1-C9), and Metschnikowia pulcherrima (T1-E2), proved effective in preventing the growth or survival of food-borne human pathogens on fresh-cut apple tissue. The contaminated apple tissue plugs were stored for up to 7 days at two different temperatures. The four antagonists survived or grew on the apple tissue at 10 or 25°C. These four antagonists reduced the Listeria monocytogenes populations and except for the Candida sp. (T4-E4), also reduced the S. enterica serovar Poona populations. The reduction was higher at 25°C than at 10°C, and the growth of the antagonists, as well as pathogens, increased at the higher temperature.

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Inactivation of Salmonella enterica ser. Poona and Listeria monocytogenes on fresh-cut “Maradol” red papaya (Carica papaya L) treated with UV-C light and malic acid

Journal of Consumer Protection and Food Safety ◽

10.1007/s00003-013-0808-1 ◽

2013 ◽

Vol 8 (1-2) ◽

pp. 37-44 ◽

Cited By ~ 9

Author(s):

Rosa Raybaudi-Massilia ◽

María I. Calderón-Gabaldón ◽

Jonathan Mosqueda-Melgar ◽

María S. Tapia

Keyword(s):

Listeria Monocytogenes ◽

Malic Acid ◽

Salmonella Enterica ◽

Carica Papaya ◽

Fresh Cut ◽

Uv C

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Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder

Food Quality and Safety ◽

10.1093/fqsafe/fyz026 ◽

2019 ◽

Vol 3 (4) ◽

pp. 265-272

Author(s):

Bernard Tawiah Odai ◽

Kwaku Tano-Debrah ◽

Kennedy Kwasi Addo ◽

Firibu K Saalia ◽

Lorenzo Moses Akyeh

Keyword(s):

Escherichia Coli ◽

Listeria Monocytogenes ◽

Gamma Irradiation ◽

Salmonella Enterica ◽

High Performance ◽

Storage Period ◽

Quality Parameters ◽

Eastern Region ◽

Pepper Powder ◽

And Storage

Abstract Objectives Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out. Due to its contamination with various pathogens, a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters. Methods Samples were obtained from a local farmer from the Eastern Region of Ghana. Sterility tests were carried out. The samples were inoculated with known cfu/ml of Escherichia coli, Listeria monocytogenes and Salmonella enterica Typhimurium. Samples were irradiated at 1, 2, 4, and 5 kilogray (kGy). Zero kilogray served as control (unirradiated). All samples were stored at 4oC for 60 days. Enumeration of the various pathogens was done in appropriate media. Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control. Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography. The samples were stored at 4oC for 8 weeks. Results A dose-dependent effect on the inactivation of the pathogens was observed (P < 0.05). Storage time affected the inactivation of the pathogens as well (P < 0.05). Complete inactivation of the pathogens was observed at 5 kGy at day 0. Capsaicin, dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%, 14.7 % and 20.95% respectively as compared with the contents of the unirradiated samples. A gamma irradiation dose of 5 kGy caused losses of 8.11%, 8.67% and 26.54% in capsanthin, beta carotene and beta cryptoxanthin respectively. Quality parameters measured reduced with storage (P < 0.05). Conclusions Gamma irradiation inactivated pathogens at 5 kGy. Lower doses used during the study could inactivate the pathogens but with time. All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period (P < 0.05).

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