scholarly journals Survival and Growth of Listeria monocytogenes on Fresh-Cut Apple Slices and Its Interaction with Glomerella cingulata and Penicillium expansum

Plant Disease ◽  
2000 ◽  
Vol 84 (2) ◽  
pp. 177-181 ◽  
Author(s):  
William S. Conway ◽  
Britta Leverentz ◽  
Robert A. Saftner ◽  
Wojciech J. Janisiewicz ◽  
Carl E. Sams ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Temperature ◽  
Penicillium Expansum ◽  
Controlled Atmosphere ◽  
Glomerella Cingulata ◽  
Food Borne ◽  
Apple Slices ◽  
Apple Tissue ◽  
Fresh Cut ◽  
Pathogen Populations

The food-borne human pathogen Listeria monocytogenes survived and its populations increased on cv. Delicious apple slices at 10 or 20°C in air or controlled atmosphere of 0.5% O2 and 15% CO2, but did not grow at 5°C. Controlled atmosphere had no significant effect on the survival or growth of L. monocytogenes. The pathogen populations declined over time when grown in various concentrations of apple juice and the decline was greater as the concentration of the juice decreased. Populations of L. monocytogenes inoculated into decayed apple tissue continually increased on fruit decayed by Glomerella cingulata but did not survive after 5 days on fruit decayed by Penicillium expansum. The pH of the decayed area declined from pH 4.7 to 3.7 in the case of P. expansum, but in the case of G. cingulata the pH increased from pH 4.7 to 7.0. This pH modification may be responsible for affecting the growth of the food-borne pathogen. Storage temperature, as well as the absence of postharvest pathogens such as G. cingulata, is important for maintaining the safety of fresh-cut apples.

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

2006 ◽  
Vol 72 (2) ◽  
pp. 1135-1140 ◽  
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.

Patulin Production in Apples Stored in a Controlled Atmosphere

1975 ◽  
Vol 58 (5) ◽  
pp. 912-914 ◽  
Author(s):  
Joseph Lovett ◽  
Ruben G Thompson ◽  
Brenda K Boutin
Keyword(s):  
Carbon Dioxide ◽  
Thin Layer ◽  
Ethyl Acetate ◽  
Penicillium Expansum ◽  
Controlled Atmosphere ◽  
Atmospheric Conditions ◽  
Naturally Occurring ◽  
Apple Tissue ◽  
Layer Chromatography ◽  
Ethyl Acetate Extracts

Abstract Red Delicious apples were inoculated with Penicillium expansum NRRL 973 or P. expansutn 1071 (fresh apple isolate), and incubated in air at 33°F and in a controlled atmosphere of 1% carbon dioxide, 3% oxygen, and 96% nitrogen at 33°F. Both fungal strains produced the carcinogen, patulin, in the air-incubated lots, but only the freshly isolated strain (1071) produced detectable patulin in controlled atmosphere lots. Thin layer chromatography was used to assay ethyl acetate extracts of juice pressed from blended apple tissue. We conclude that naturally occurring P. expansum strains are capable of producing significant levels of patulin in apples stored from 3 to 6 months under controlled atmospheric conditions.

Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices

2012 ◽  
Vol 93 (2) ◽  
pp. 262-270 ◽  
Author(s):  
Francesca Tardelli ◽  
Lucia Guidi ◽  
Rossano Massai ◽  
Peter MA Toivonen
Keyword(s):  
Controlled Atmosphere ◽  
Apple Slices ◽  
Fresh Cut

scholarly journals Biocontrol of Listeria monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin

2003 ◽  
Vol 69 (8) ◽  
pp. 4519-4526 ◽  
Author(s):  
Britta Leverentz ◽  
William S. Conway ◽  
Mary J. Camp ◽  
Wojciech J. Janisiewicz ◽  
Tamuna Abuladze ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Fruits And Vegetables ◽  
Retail Market ◽  
Spray Application ◽  
The Past ◽  
Apple Slices ◽  
Fresh Cut ◽  
Application Methods ◽  
Honeydew Melon

ABSTRACT The fresh-cut produce industry has been the fastest-growing portion of the food retail market during the past 10 years, providing consumers with convenient and nutritious food. However, fresh-cut fruits and vegetables raise food safety concerns, because exposed tissue may be colonized more easily by pathogenic bacteria than intact produce. This is due to the higher availability of nutrients on cut surfaces and the greater potential for contamination because of the increased amount of handling. We found that applied Listeria monocytogenes populations survived and increased only slightly on fresh-cut Red Delicious apples stored at 10°C but increased significantly on fresh-cut honeydew melons stored at 10°C over 7 days. In addition, we examined the effect of lytic, L. monocytogenes-specific phages via two phage application methods, spraying and pipetting, on L. monocytogenes populations in artificially contaminated fresh-cut melons and apples. The phage mixture reduced L. monocytogenes populations by 2.0 to 4.6 log units over the control on honeydew melons. On apples, the reduction was below 0.4 log units. In combination with nisin (a bacteriocin), the phage mixture reduced L. monocytogenes populations by up to 5.7 log units on honeydew melon slices and by up to 2.3 log units on apple slices compared to the control. Nisin alone reduced L. monocytogenes populations by up to 3.2 log units on honeydew melon slices and by up to 2.0 log units on apple slices compared to the control. The phage titer was stable on melon slices, but declined rapidly on apple slices. The spray application of the phage and phage plus nisin reduced the bacterial numbers at least as much as the pipette application. The effectiveness of the phage treatment also depended on the initial concentration of L. monocytogenes.

scholarly journals Hydrogen Sulfide Alleviates Senescence of Fresh-cut Apple by Regulating Antioxidant Defense System and Senescence-related Gene Expression

HortScience ◽  
2016 ◽  
Vol 51 (2) ◽  
pp. 152-158 ◽  
Author(s):  
Ji-Lian Zheng ◽  
Lan-Ying Hu ◽  
Kang-Di Hu ◽  
Jun Wu ◽  
Feng Yang ◽  
...  
Keyword(s):  
Gene Expression ◽  
Hydrogen Sulfide ◽  
Antioxidant Defense System ◽  
Guaiacol Peroxidase ◽  
Dependent Manner ◽  
Related Gene ◽  
Apple Slices ◽  
Apple Tissue ◽  
Fresh Cut ◽  
Postharvest Senescence

Hydrogen sulfide (H2S) has been identified as a multifunctional signaling molecule in plants. Here, we show that H2S delayed postharvest senescence of fresh-cut apples (Malus ×pumila) in a dose-dependent manner. Exogenous H2S application maintained significantly higher levels of ascorbic acid, flavonoids, total phenolics, reducing sugars and soluble proteins, and lower levels of free amino acids in apple slices compared with controls. Further investigations showed that H2S significantly reduced the accumulation of superoxide radicals, hydrogen peroxide (H2O2) and malondialdehyde (MDA). Apple fruits fumigated with H2S contained significantly higher activities of ascorbate peroxidase (APX), catalase (CAT), glutathione reductase (GR), guaiacol peroxidase (POD) and superoxide dismutase (SOD), and lower activities of lipoxygenase (LOX), phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and protease relative to controls. H2S also upregulated MdDHAR expression and downregulated the expression of MdLOX2, MdPG1, MdPPO, MdACO1, MdERS1, and MdETR1 in postharvest apple tissue. The present study indicates that H2S was involved in delaying postharvest senescence of apples by acting as an antioxidant and by regulating senescence-related gene expression.

Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Garlic Butter as Affected by Storage Temperature

2002 ◽  
Vol 65 (12) ◽  
pp. 1976-1980 ◽  
Author(s):  
BARBARA B. ADLER ◽  
LARRY R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Storage Time ◽  
Storage Temperature ◽  
Rapid Decline ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Pathogen Populations ◽  
And Storage

Garlic is known to have antimicrobial activity against several spoilage and pathogenic bacteria. However, the fate of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in garlic butter has not been reported. This study was undertaken to determine the viability of these organisms in garlic butter as affected by the type of raw minced garlic added to the butter, storage temperature, and storage time. Unsalted butter at 40°C was combined with raw minced jumbo, elephant, or small-cloved garlic at a 4:1 butter/garlic ratio (wt/wt), inoculated with mixed-strain suspensions of Salmonella, E. coli O157:H7, or L. monocytogenes, and stored at 4.4, 21, or 37°C for up to 48 h. All pathogens retained their viability at 4.4°C, regardless of the presence of garlic. The addition of garlic to butter enhanced the rates of inactivation of all three pathogens at 21 and 37°C. The most rapid decline in pathogen populations was observed at 37°C. The inactivation of L. monocytogenes occurred more slowly than did that of Salmonella or E. coli O157:H7. The inactivation of Salmonella and L. monocytogenes was more rapid in jumbo garlic butter than in elephant or small-cloved garlic butter. It is concluded that Salmonella, E. coli O157:H7, and L. monocytogenes did not grow in unsalted butter, with or without garlic added (20%, wt/wt), when inoculated products were stored at 4.4, 21, and 37°C for up to 48 h.

Effect of Native Microflora, Waiting Period, and Storage Temperature on Listeria monocytogenes Serovars Transferred from Cantaloupe Rind to Fresh-Cut Pieces during Preparation†

2012 ◽  
Vol 75 (11) ◽  
pp. 1912-1919 ◽  
Author(s):  
DIKE O. UKUKU ◽  
MODESTO OLANYA ◽  
DAVID J. GEVEKE ◽  
CHRISTOPHER H. SOMMERS
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Temperature ◽  
Plate Count ◽  
Mesophilic Bacteria ◽  
Recent Outbreak ◽  
Plate Count Method ◽  
Fresh Cut ◽  
Native Microflora ◽  
And Storage ◽  
Storage Temperatures

The most recent outbreak of listeriosis linked to consumption of fresh-cut cantaloupes indicates the need to investigate the behavior of Listeria monocytogenes in the presence of native microflora of cantaloupe pieces during storage. Whole cantaloupes were inoculated with L. monocytogenes (108-CFU/ml suspension) for 10 min and air dried in a biosafety cabinet for 1 h and then treated (unwashed, water washed, and 2.5% hydrogen peroxide washed). Fresh-cut pieces (~3 cm) prepared from these melons were left at 5 and 10°C for 72 h and room temperature (20°C) for 48 h. Some fresh-cut pieces were left at 20°C for 2 and 4 h and then refrigerated at 5°C. Microbial populations of fresh-cut pieces were determined by the plate count method or enrichment method immediately after preparation. Aerobic mesophilic bacteria, yeast and mold of whole melon, and inoculated populations of L. monocytogenes on cantaloupe rind surfaces averaged 6.4, 3.3, and 4.6 log CFU/cm2, respectively. Only H2O2 (2.5%) treatment reduced the aerobic mesophilic bacteria, yeast and mold, and L. monocytogenes populations to 3.8, 0.9, and 1.8 log CFU/cm2, respectively. The populations of L. monocytogenes transferred from melon rinds to fresh-cut pieces were below detection but were present by enrichment. Increased storage temperatures enhanced the lag phases and growth of L. monocytogenes. The results of this study confirmed the need to store fresh-cut cantaloupes at 5°C immediately after preparation to enhance the microbial safety of the fruit.

Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage†

2015 ◽  
Vol 78 (7) ◽  
pp. 1288-1295 ◽  
Author(s):  
DIKE O. UKUKU ◽  
LIHAN HUANG ◽  
CHRISTOPHER SOMMERS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Storage Temperature ◽  
Growth Parameters ◽  
Bacterial Pathogens ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Mesophilic Bacteria ◽  
Survival And Growth ◽  
Fresh Cut

For health reasons, people are consuming fresh-cut fruits with or without minimal processing and, thereby, exposing themselves to the risk of foodborne illness if such fruits are contaminated with bacterial pathogens. This study investigated survival and growth parameters of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and aerobic mesophilic bacteria transferred from cantaloupe rind surfaces to fresh-cut pieces during fresh-cut preparation. All human bacterial pathogens inoculated on cantaloupe rind surfaces averaged ~4.8 log CFU/cm2, and the populations transferred to fresh-cut pieces before washing treatments ranged from 3 to 3.5 log CFU/g for all pathogens. A nisin-based sanitizer developed in our laboratory and chlorinated water at 1,000 mg/liter were evaluated for effectiveness in minimizing transfer of bacterial populations from cantaloupe rind surface to fresh-cut pieces. Inoculated and uninoculated cantaloupes were washed for 5 min before fresh-cut preparation and storage of fresh-cut pieces at 5 and 10°C for 15 days and at 22°C for 24 h. In fresh-cut pieces from cantaloupe washed with chlorinated water, only Salmonella was found (0.9 log CFU/g), whereas E. coli O157:H7 and L. monocytogenes were positive only by enrichment. The nisin-based sanitizer prevented transfer of human bacteria from melon rind surfaces to fresh-cut pieces, and the populations in fresh-cut pieces were below detection even by enrichment. Storage temperature affected survival and the growth rate for each type of bacteria on fresh-cut cantaloupe. Specific growth rates of E. coli O157:H7, Salmonella, and L. monocytogenes in fresh-cut pieces were similar, whereas the aerobic mesophilic bacteria grew 60 to 80% faster and had shorter lag phases.

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