Development of Predictive Models of &lt;i&gt;Listeria monocytogenes&lt;/i&gt; in Fresh-Cut Fruits and Vegetables

Kim, Geun Hyang; Lim, Jae Yong; Kim, Yeon Ho; Yoon, Ki Sun

doi:10.13103/jfhs.2020.35.5.495

Cited by 3 publications

(1 citation statement)

References 16 publications

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“…The most common pathogenic bacteria isolated from fresh produce were Escherichia coli, Salmonella, Listeria monocytogenes, and Staphylococcus aureus [6,7]. Minimally processed fruits or fresh-cut fruits are often contaminated by S. aureus and L. monocytogenes that can survive and grow during transportation and the retail market [8,9]. Therefore, there is a need to effectively use inactivation techniques of foodborne pathogens before fresh-cut fruits reach consumers.…”

Section: Introductionmentioning

confidence: 99%

Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

Kim

Lee

Yoon

2021

Foods

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This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits. Cherry tomato, grape, apple, and pineapple were inoculated with S. aureus and L. monocytogenes and then washed with 30 ppm SAEW containing 0.5% FA in a container equipped with two UVC W-LEDs. Behaviors of S. aureus and L. monocytogenes and quality properties of fresh-cut fruits were monitored after storage at 10 °C and 15 °C for 7 days. The most effective reductions of S. aureus (1.65 log CFU/g) and L. monocytogenes (2.63 log CFU/g) were observed in the group with the combined treatment of SAEW + FA and UVC W-LED. At 10 °C and 15 °C, populations of both pathogens in the combined treatment group were lower than those in a control. Combined treatment showed no negative effect on moisture retention in the fruit. Moreover, visual changes were less significant than in the control. These results demonstrate that the combined treatment can improve the microbial safety and the quality of fruits. If it is properly used in the sanitizing step of the fresh produce industry, a positive effect can be expected.

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Section: Introductionmentioning

confidence: 99%

Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

Kim

Lee

Yoon

2021

Foods

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Combined effects of UVC waterproof LED and slightly acidic electrolyzed water (SAEW) on the reduction of bacterial pathogens risk in fresh cabbage and mung bean sprouts

et al. 2023

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Modeling Behavior of Salmonella spp. and Listeria monocytogenes in Raw and Processed Vegetables

Son,

Lee,

Kim

et al. 2024

Foods

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Given the persistent occurrence of foodborne illnesses linked to both raw and processed vegetables, understanding microbial behavior in these foods under distribution conditions is crucial. This study aimed to develop predictive growth models for Salmonella spp. and Listeria monocytogenes in raw (mung bean sprouts, onion, and cabbage) and processed vegetables (shredded cabbage salad, cabbage and onion juices) at various temperatures, ranging from 4 to 36 °C. Growth models were constructed and validated using isolated strains of Salmonella spp. (S. Bareilly, S. Enteritidis, S. Typhimurium) and L. monocytogenes (serotypes 1/2a and 1/2b) from diverse food sources. The minimum growth temperatures for Salmonella varied among different vegetable matrices: 8 °C for mung bean sprouts, 9 °C for both onion and cabbage, and 10 °C for ready-to-eat (RTE) shredded cabbage salad. Both pathogens grew in cabbage juice at temperatures above 17 °C, while neither demonstrated growth in onion juice, even at 36 °C. Notably, Salmonella spp. exhibited faster growth than L. monocytogenes in all tested samples. At 8 °C, the lag time (LT) and specific growth rate (SGR) for Salmonella spp. in mung bean sprouts were approximately tenfold longer and threefold slower, respectively, compared to those at 10 °C. A decrease in refrigerator storage temperature by 1 or 2 degrees significantly prevented the growth of Salmonella in raw vegetables. These findings offer valuable insights into assessing the risk of foodborne illness associated with the consumption of raw and processed vegetables and inform management strategies in mitigating these risks.

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Development of Predictive Models of <i>Listeria monocytogenes</i> in Fresh-Cut Fruits and Vegetables

Cited by 3 publications

References 16 publications

Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

Combined effects of UVC waterproof LED and slightly acidic electrolyzed water (SAEW) on the reduction of bacterial pathogens risk in fresh cabbage and mung bean sprouts

Modeling Behavior of Salmonella spp. and Listeria monocytogenes in Raw and Processed Vegetables

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