Assessment of Penicillium expansum and Escherichia coli transfer from poplar crates to apples

Montibus, Mathilde; Ismaïl, Rached; Michel, Valérie; Fédérighi, Michel; Aviat, Florence; Bayon, Isabelle Le

doi:10.1016/j.foodcont.2015.07.025

Cited by 17 publications

(18 citation statements)

References 44 publications

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“…On the other hand, it is well known that the microbial contamination of surfaces, the survival of microorganisms and their eventual growth or death rates depend on their features and conditions. For example, characteristics as roughness and porousness or the execution of a sanitization process strongly affect microbial survival ( Ismaïl et al, 2013 ; Montibus et al, 2016 ). By contrast, on the plastic surfaces (even if new and sanitized very well) were evident cuts and scratches due to the re-usage able to recover in case of inappropriate cleaning and sanitization processes organic matter in which microorganisms are reported to proliferate.…”

Section: Resultsmentioning

confidence: 99%

“…The role of microstructure of packaging materials in the transferring of microorganism to fruits had been recently underlined also by Montibus et al (2016) . These authors showed through a challenge test that poplar crates, being a porous material, guaranteed a reduced cross-contamination Penicillium expansum conidia and E. coli of packaged apples.…”

Section: Resultsmentioning

confidence: 99%

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Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials

et al. 2017

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The aim of this work was to study the interaction of corrugated and plastic materials with pathogenic and spoiling microorganisms frequently associated to fresh produce. The effect of the two packaging materials on the survival during the storage of microorganisms belonging to the species Escherichia coli, Listeria monocytogenes, Salmonella enteritidis, Saccharomyces cerevisiae, Lactobacillus plantarum, Pseudomonas fluorescens, and Aspergillus flavus was studied through traditional plate counting and scanning electron microscopy (SEM). The results obtained showed that cardboard materials, if correctly stored, reduced the potential of packaging to cross-contaminate food due to a faster viability loss by spoilage and pathogenic microorganisms compared to the plastic ones. In fact, the cell loads of the pathogenic species considered decreased over time independently on the inoculation level and packaging material used. However, the superficial viability losses were significantly faster in cardboard compared to plastic materials. The same behavior was observed for the spoilage microorganisms considered. The SEM microphotographs indicate that the reduction of superficial contamination on cardboard surfaces was due to the entrapping of the microbial cells within the fibers and the pores of this material. In addition, SEM data showed that the entrapped cells were subjected to more or less rapid lyses, depending on the species, due to the absence of water and nutrients, with the exception of molds. The latter spoilers were able to proliferate inside the cardboard fibers only when the absorption of water was not prevented during the storage. In conclusion, the findings of this work showed the reduction of cross-contamination potential of corrugated compared to plastic packaging materials used in fruit and vegetable sector. However, the findings outlined the importance of hygiene and low humidity during cardboard storage to prevent the mold growth on packaging.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials

et al. 2017

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“…This variability may be related to the microtopography of different packaging materials selected for this study. The different physical-chemical properties and microstructure of materials tested may affect the attachment of L. monocytogenes on B compared to A and C. The roughness and porousness of surfaces and environmental conditions can affect the survival of microorganisms (Chmielewski and Frank, 2003;Montibus et al, 2016). Packaging materials can come into contact with an array of microorganisms in the retail establishment or a household during storage and food preparation that result in the contamination with spoilage or pathogenic bacteria.…”

Section: Discussionmentioning

confidence: 99%

Fate of Listeria monocytogenes in the Presence of Resident Cheese Microbiota on Common Packaging Materials

et al. 2020

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Literature data regarding the survival of microorganisms on materials used for food package purposes are scarce. The aim of the current study is to assess the survival of Listeria monocytogenes on different packaging materials for dairy products during extended storage at different temperatures. Three packaging materials (5 × 5 cm) were contaminated with a cocktail of five strains of Listeria monocytogenes suspended in a cheese homogenate, including the cheese's native microbial population. Contaminated samples were incubated at 37 • , 12 • , and 4 • C and periodically analyzed up to 56 days. The evolution of the total viable count and pathogen population was evaluated. At 37 • C, the results showed that Listeria monocytogenes was no longer detected on polyethylene-coated nylon (B) by day 4 and on polyethylene-coated parchment (A) and greaseproof paper (C) by day 7. Interestingly, the initial cell population (ranging between 2.5 and 2.7 log CFU/cm 2) of Listeria monocytogenes increased to 3 log CFU/cm 2 within 4 days of storage at 12 • C on A and C. During storage, the number remained fairly constant at 12 • C and 4 • C on two materials (A-C) and decreased slowly on the third one (B). This study shows that survival of Listeria monocytogenes on packaging materials for dairy products will be higher when stored at 4 or 12 • C compared to 37 • C. The survival of Listeria monocytogenes on the packaging materials raises concerns of crosscontamination during food handling and preparation at catering and retail premises and within the home, highlighting the importance of treating the packaging materials as a potential source of cross-contamination. These initial findings may aid in quantifying risks associated with contamination of food packaging materials.

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“…The apples used for juice production often include apples that fall to the ground known as 'drop apples' (Dingman, 2000). Drop apples can come into contact with animal droppings and become contaminated with E. coli O157:H7.Alternately, contaminated water used for washing the apples can also lead to transfer of Escherichia coli O157:H7 to the apples (Montibus et al, 2016).…”

Section: Contamination Of Apples and Apple Juicementioning

confidence: 99%

“…The apples used for juice production often include apples that fall to the ground known as 'drop apples' (Sapers et al, 1999). These drop apples can become contaminated with E. coli O157:H7 by coming into contact with animal droppings or contaminated water used for washing the apples (Montibus et al, 2016). Other than washing the apples with water and sanitizers, apples used for juicing are not subject to any lethal treatment.…”

Section: Introductionmentioning

confidence: 99%

Use of gamma irradiation as an intervention treatment to inactivate Escherichia coli O157:H7 in freshly extracted apple juice

Fernandes

Prakash

2020

Radiation Physics and Chemistry

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Use of Gamma Irradiation as an Intervention Treatment to Inactivate Escherichia coli O157:H7 in Freshly Extracted Apple Juice by Dielle Aurelia Fernandes Escherichia coli O157:H7 can contaminate dropped apples used for juicing via contact with manure or fecally tainted irrigation water and attach to the flesh of the apple through bruises and wounds where surface sanitizers are not effective. The goal of this project was to determine the efficacy of gamma irradiation at the maximum allowed dose of 1000 Gy to inactivate Escherichia coli O157: H7 in whole apples used for juicing. Whole apples were punctured to simulate wounds which were then inoculated with an outbreak strain of E.coli O157:H7 and subjected to gamma irradiation at doses upto 1000 Gy. The D-value of the E.coli O157:H7 strain was 334 Gy indicating that irradiation at 1000 Gy would result in a 3-log reduction of this pathogen. Contaminated apples were also stored for 3 weeks at refrigerated temperature during which time E.coli O157:H7 survived but did not grow. The inoculated apples were juiced, and the juice was stored up to 72 h. There was no change in counts of E.coli O157:H7 in the juice from the control apples, but irradiation at >600 Gy reduced counts by >3 logs, and survivors were not detected after 72 h storage. Sensory testing of juice treated at 652 Gy indicated consumers could tell the difference from control juice, due mostly to greater sweetness of the juice from irradiated apples. These results show that E.coli O157:H7 can easily survive in bruised apples and the juice made from them. Irradiation at 1000 Gy can provide significant lethality of E.coli O157:H7 in apples and juice conferring a greater level of safety without negative effects on sensory quality.

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Assessment of Penicillium expansum and Escherichia coli transfer from poplar crates to apples

Cited by 17 publications

References 44 publications

Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials

Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials

Fate of Listeria monocytogenes in the Presence of Resident Cheese Microbiota on Common Packaging Materials

Use of gamma irradiation as an intervention treatment to inactivate Escherichia coli O157:H7 in freshly extracted apple juice

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