The present study shows the effect of UV processing on ascorbic acid, a key vitamin found in many fruit juices. Process developers and researchers can use this study as a model for designing experiments to identify factors that influence the stability of vitamin C and other bioactive compounds during UV processing.

Background Multistate foodborne disease outbreaks and recalls of apples and apple products contaminated with Listeria monocytogenes demonstrate the need for improved pathogen control in the apple supply chain. Apple processing facilities have been identified in the past as potential sources of persisting L . monocytogenes contamination. In this study, we sought to understand the composition of microbiota in built apple and other tree fruit processing environments and its association with the occurrence of the foodborne pathogen L . monocytogenes . Results Analysis of 117 samples collected from three apple and other tree fruit packing facilities (F1, F2, and F3) showed that facility F2 had a significantly higher L . monocytogenes occurrence compared to F1 and F3 ( p < 0.01). The microbiota in facility F2 was distinct compared to facilities F1 and F3 as supported by the mean Shannon index for bacterial and fungal alpha diversities that was significantly lower in F2, compared to F1 and F3 ( p < 0.01). Microbiota in F2 was uniquely predominated by bacterial family Pseudomonadaceae and fungal family Dipodascaceae. Conclusions The composition and diversity of microbiota and mycobiota present in the investigated built food processing environments may be indicative of persistent contamination with L . monocytogenes . These findings support the need for further investigation of the role of the microbial communities in the persistence of L . monocytogenes to support the optimization of L . monocytogenes control strategies in the apple supply chain. Electronic supplementary material The online version of this article (10.1186/s40168-019-0726-2) contains supplementary material, which is available to authorized users.

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The effect of storage temperature (4 °C, 10 °C, and 20 °C) on retention of folate, carotenoids, and other quality characteristics in commercially packaged fresh spinach were determined. Based on visual color and appearance, spinach was unacceptable after 8 d, 6 d, and 4 d at 4 °C, 10 °C, and 20 °C, respectively. Color differences (⌬ ⌬ ⌬ ⌬ ⌬E), chlorophyll degradation, fresh weight loss, and microbial populations increased at all storage temperatures and occurred more rapidly at higher temperatures. Peroxidase activity increased but was not significantly (P > 0.05) affected by storage temperature. Lipoxygenase activity was unaffected by storage time or temperature. Substantial losses of nutrients occurred at each storage temperature. Only 53% of folate in packaged spinach was retained after 8 d, 6 d, and 4 d at 4 °C, 10 °C, and 20 °C, respectively. Carotenoid losses increased with temperature with only 54%, 61%, and 44%, respectively, of initial detected levels remaining. Vitamin and quality changes were unaffected by presence or absence of packaging.

Listeria monocytogenes is a foodborne pathogen of significant concern to the agricultural and food processing industry because of its ability to grow and persist in cool and moist environments and its association with listeriosis, a disease with a very high mortality rate. Although there have been no listeriosis outbreaks attributed to fresh mushrooms in the United States, retail surveys and recalls are evidence that L. monocytogenes contamination of mushrooms (Agaricus bisporus) can occur. The objective of this study was to determine the prevalence of Listeria spp., including L. monocytogenes, in a small-scale mushroom production facility on the campus of the Pennsylvania State University in the United States. Of 184 samples taken from five production zones within the facility, 29 (15.8%) samples were positive for Listeria spp. Among the Listeria spp. isolates, L. innocua was most prevalent (10.3%) followed by L. welshimeri (3.3%), L. monocytogenes (1.6%), and L. grayi (0.5%). L. monocytogenes was recovered only from the phase I raw material composting area. Isolates of L. monocytogenes were confirmed and serotyped by multiplex PCR. The epidemiological relatedness of the three L. monocytogenes isolates to those serotypes or lineages frequently encountered in listeriosis infections was determined by multi-virulence-locus sequence typing using six virulence genes, namely, prfA, inlB, inlC, dal, clpP, and lisR. The phylogenetic positions of the three isolates in the dendrogram prepared with data from other isolates of L. monocytogenes showed that all isolates were grouped with serotype 4a, lineage IIIA. To date, this serotype has rarely been reported in foodborne disease outbreaks.