Effects of pulsed light and aerosolized formic acid treatments on inactivation of Salmonella enterica on cherry tomato, reduction of microbial loads, and preservation of fruit quality

Mukhopadhyay, Sudarsan; Ukuku, Dike O.; Olanya, O. M.; Sokorai, Kimberly; Fan, Xuetong

doi:10.1016/j.foodcont.2021.108667

Cited by 7 publications

(3 citation statements)

References 35 publications

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“…However, in case of cauliflower with irregular surface reductions was limited to 1.1 log (Luksiene, Buchovec, Kairyte, Paskeviciute, & Viskelis, 2012). A brief 10 s (10.5 J/cm 2 ) intense PL exposure was reported to reduce Salmonella populations in cherry tomato surface and stem scars by 2.2 and 2.0 log CFU/g, respectively, indicating higher resistance for inactivation of the pathogen in rough stem scar compared to smooth surface (Leng et al, 2019; Mukhopadhyay, Ukuku, Olanya, Sokorai, & Fan, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Salmonella populations in untreated cherry tomato sample was reported to remain unchanged during storage at 10°C for 21 days whereas 30 s intense PL treatment reduced the Salmonella population in tomato scars delivering 2.3 log reductions on day 1 of storage and the survivor's populations reported to decline further during storage, providing a net 3.8 logs reduction on day 21 (Leng et al, 2019). A combination of 10 s PL treatment with 2 min aerosolized formic acid (1%), lowered the Salmonella populations on smooth surface of tomato from 6.9 log CFU/g on day 1 to 2.1 log CFU/g on day 21, delivering 4.8 log CFU/g reductions of the pathogens while in storage at 10°C (Mukhopadhyay et al, 2021). While there are no report on survival of Salmonella during storage in PL treated packaged cherry tomato is available, the data presented in this work are in broad agreement with available reports.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of pulsed light treatment for inactivation of Salmonella in packaged cherry tomato and impact on background microbiota and quality

Mukhopadhyay

Ukuku

Jin

et al. 2023

Journal of Food Safety

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The microbial safety of produce continues to be a real concern. The objective of this study was to investigate the efficacy of high intensity short time pulsed light (PL) application on survival of Salmonella in packaged cherry tomato. Treatment effects on reduction of native microbiota and quality were also evaluated. Stem scars of cherry tomatoes, inoculated with a three serotypes cocktail of Salmonella enterica, was treated with PL for up to 60 s. Polyethylene (PE) films of 25.4, 50.8 and 76.2 μm thickness were used for packaging treatment. A10 s treatment equivalent to a fluence dose of 10.5 J/cm2 was considered optimum. Both packaged and direct PL treatments provided >1 log reduction of the pathogen in 10 s (10.5 J/cm2). Direct treatment for 10 s resulted in 1.9 ± 0.17 log CFU/g reduction of Salmonella. For packaged tomatoes, log reductions decreased with increasing film thickness but not significantly (p < .05). Also, no significant difference in PL decontamination efficacy between packaged and unpackaged tomatoes was observed. Treatment significantly reduced the initial populations of aerobic mesophilic bacteria (3.6 ± 0.31 log), molds and yeast (2.43 ± 0.22 log) by >1 log, respectively. Packaged tomatoes were softer after treatment but not significantly. Storage time did not affect fruit firmness. No significant change in the visual appearance of fruits were observed after treatment and during 14 days of storage. Overall, the results of this study demonstrate that high intensity short time PL treatment may be used to enhance microbial safety and reduce postprocessing contamination of packaged cherry tomato.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Evaluation of pulsed light treatment for inactivation of Salmonella in packaged cherry tomato and impact on background microbiota and quality

Mukhopadhyay

Ukuku

Jin

et al. 2023

Journal of Food Safety

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“…More than 90% of microbial spoilage is caused by Pseudomonas and Erwinia [ 8 ]. Fresh fruit and vegetables are also frequently contaminated with human gastrointestinal pathogenic bacteria such as Salmonella , Escherichia coli O157:H7 , and Shigella [ 9 ], which continues to be a significant source of foodborne illness outbreaks. Moreover, the microbial diversity of fresh vegetables is closely related to their quality and safety during storage.…”

Section: Introductionmentioning

confidence: 99%

Polypropylene/Poly(butylene adipate-co-terephthalate) Breathing Film for Inhibiting Pseudomonas and Maintaining Microbial Communities and Postharvest Quality of Allium mongolicum Regel during Storage

Bu,

Hu,

Han

et al. 2023

Foods

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Allium mongolicum Regel (A. mongolicum) is a healthy edible plant but highly perishable with a short shelf life of 1–2 d. Modified atmosphere packaging (MAP) could inhibit the postharvest senescence and decay of the vegetables. Thus, the aim of this study was to apply MAP with different gas permeabilities to the storage of A. mongolicum and evaluate its effects on maintaining microbial communities and the postharvest quality of A. mongolicum. The results showed that polypropylene/poly(butylene adipate-co-terephthalate) (PP/PBAT, abbreviated as PAT) MAP was suitable for the storage of A. mongolicum by establishing an optimal atmosphere of 0.5–0.6% O2 and 6.2–7.1% CO2 in the bag. It could delay the postharvest senescence of A. mongolicum and maintain its quality by slowing down its respiration rate and weight loss, reducing cell membrane permeability and lipid peroxidation, maintaining the cell wall, and reducing infection and the growth of microorganisms. However, A. mongolicum in HPT was more perishable than that in PAT during storage. Pseudomonas was found to be the main spoilage bacteria, and they could also be effectively inhibited by PAT-MAP. The next-generation sequencing results also showed the growth of Escherichia-Shigella, Clostridium sensu stricto 1, Streptococcus, Aureobasidium, Didymella, and Fusarium, responsible for A. mongolicum decay or human disease, was well inhibited by PAT-MAP. The results suggested that PAT-MAP could be used to maintain microbial diversity and the postharvest quality of A. mongolicum under cold storage conditions. It provided a feasible solution for the preservation, food quality, and safety control of A. mongolicum.

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High Intensity Pulsed Light Technology

Alzamora¹,

Gómez²,

Coronel³

et al. 2024

Encyclopedia of Food Safety

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Effects of pulsed light and aerosolized formic acid treatments on inactivation of Salmonella enterica on cherry tomato, reduction of microbial loads, and preservation of fruit quality

Cited by 7 publications

References 35 publications

Evaluation of pulsed light treatment for inactivation of Salmonella in packaged cherry tomato and impact on background microbiota and quality

Evaluation of pulsed light treatment for inactivation of Salmonella in packaged cherry tomato and impact on background microbiota and quality

Polypropylene/Poly(butylene adipate-co-terephthalate) Breathing Film for Inhibiting Pseudomonas and Maintaining Microbial Communities and Postharvest Quality of Allium mongolicum Regel during Storage

High Intensity Pulsed Light Technology

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