Effects of temperature abuse on the growth and survival of Listeria monocytogenes on a wide variety of whole and fresh-cut fruits and vegetables during storage

Kroft, Brenda; Gu, Ganyu; Bolten, Samantha; Micallef, Shirley A.; Luo, Yaguang; Millner, Patricia D.; Nou, Xiangwu

doi:10.1016/j.foodcont.2022.108919

Cited by 23 publications

(7 citation statements)

References 64 publications

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“…This finding indicated that the storage temperature abuse could increase the produce safety risk; however, the level of the risk could be dependent on the type of produce as well. Similarly, Kroft et al (2022) found that L. monocytogenes population decreased on broccoli samples stored at 4°C by 1.00 log CFU/g. However, our results differed from them when it came to cauliflower considering they determined L. monocytogenes increased significantly in these samples at 10°C, and in bell pepper samples L. monocytogenes remained the same in 4, 10, 12, and 15°C storage temperature (Kroft et al, 2022).…”

Section: Discussionmentioning

confidence: 81%

“…These differences may be due to disinfection with 200 ppm chlorine while preparing cantaloupe samples, which may resulted in minimizing natural background microflora and allowing the pathogen to grow at higher rate (Danyluk et al, 2014). In another study, Kroft et al (2022) found that L. monocytogenes decreased on fresh-cut pineapple at 4, 10, and 15°C (from 2 to 3 log CFU/g decrease), while fresh-cut cantaloupe samples presented significant increases in L. monocytogenes population at 10 and 15°C (2.5 log CFU/g increase).…”

Section: Discussionmentioning

confidence: 99%

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Effect of storage temperature and produce type on the survival or growth of Listeria monocytogenes on peeled rinds and fresh-cut produce

Moreira,

Mera,

Singh Chhetri

et al. 2023

Front. Microbiol.

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Whole and fresh-cut produce are minimally processed and susceptible to microbial contamination. This study evaluated the survival or growth of L. monocytogenes on peeled rinds, and fresh-cut produce at different storage temperatures. Fresh-cut fruits and vegetables, including cantaloupe, watermelon, pear, papaya, pineapple, broccoli, cauliflower, lettuce, bell pepper, and kale (25 g pieces) were spot inoculated with 4 log CFU/g of L. monocytogenes and stored at 4 or 13°C for 6 days. Cantaloupe and bell pepper rind disks (20 cm2), mimicking whole produce were inoculated with low inoculum level (4 log CFU/mL) and high inoculum level (6 log CFU/mL) and stored at 24°C up to 8 days and 4°C up to 14 days, respectively. L. monocytogenes counts on fresh-cut pear samples stored at 4°C increased significantly by 0.27 log CFU/g. However, Listeria levels on kale (day 4), cauliflower (day 6), and broccoli (day 2) were significantly reduced by 0.73, 1.18, and 0.80 log CFU/g, respectively, at 4°C. At 13°C, the bacterial counts increased significantly after a day of storage on fresh-cut watermelons (increasing by 1.10 log CFU/g) and cantaloupes (increasing by 1.52 log CFU/g). Similar increases were observed on pears (1.00 log CFU/g), papayas (1.65 log CFU/g), and green bell peppers (1.72 log CFU/g). Pineapple samples did not support the growth of L. monocytogenes at 13°C with a significant reduction of 1.80 log CFU/g by day 6. L. monocytogenes levels significantly increased in fresh-cut lettuce at 13°C but remained stable on kale, cauliflower, and broccoli after 6 days of storage. Stable population was observed also on cantaloupe rinds up to 8 days at 24°C. While on the outer surface of bell peppers, the population level decreased below the detectable limit of the test (10 CFU/20 cm2) after 14 days of storage at 4°C. The results demonstrated variable survival behavior of L. monocytogenes on fresh-cut produce with produce type and storage temperature.

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Section: Discussionmentioning

confidence: 81%

Section: Discussionmentioning

confidence: 99%

Effect of storage temperature and produce type on the survival or growth of Listeria monocytogenes on peeled rinds and fresh-cut produce

Moreira,

Mera,

Singh Chhetri

et al. 2023

Front. Microbiol.

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“…Likotrafiti et al (2013) examined the growth potential of Listeria monocytogenes in different ready-to-eat fruit products, highlighting how storage temperature significantly affects the microbial growth and thus the spoilage rate, which varies across different fruit types [21]. Kroft et al (2022) investigated the effects of temperature on the growth and survival of Listeria monocytogenes in a variety of whole and fresh-cut fruits and vegetables during storage, demonstrating how different types of fresh products respond to temperature changes [22].…”

Section: Scenario Analysis Of Fresh Product Home Deliverymentioning

confidence: 99%

Resource Scheduling Optimization of Fresh Food Delivery Porters Considering Ambient Temperature Variations

Shan,

Yao

2024

Sustainability

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In the context of an evolving socio-economic landscape and rising living standards, the online market for fresh products, encompassing fruits, vegetables, meats, dairy, and eggs, has seen substantial growth, necessitating sophisticated logistics for e-commerce home delivery. This study tackles the distinct challenges of fresh product delivery, which demand rigorous adherence to climate conditions and product mix during transport, significantly influencing the operational strategies and scheduling of delivery platforms. To address these challenges, a comprehensive mathematical model was developed to optimize fresh food home delivery scheduling, focusing on reducing spoilage rates and accommodating the dynamic impact of environmental temperature changes. The model posits assumptions of a consistent and ample supply of fresh goods, standard initial quality loss, and efficient porter assignment for multi-category order combinations. It introduces three objective functions, targeting the minimization of fresh food loss, maximization of customer satisfaction, and reduction of distributor costs. The efficacy of the model and its genetic-algorithm-based solution method was assessed through numerical analysis and case studies, illustrating that the model enhances delivery efficiency and service quality across varying temperature conditions. This substantiates the critical role of environmental temperature management in optimizing fresh food delivery, offering a robust framework for advancing logistical operations in the perishable goods sector and ensuring quality and efficiency in fresh food e-commerce delivery.

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“…Det verkar finnas samsyn kring att L. monocytogenes kan föröka sig massivt på nätmelon (Kroft et al, 2022, Amaro et al, 2018, Huang et al, 2019, och på vattenmelon (Huang et al, 2019). Däremot förefaller uppförökningen på färsk skuren honungsmelon vara något lägre än för de andra två melonarterna (Huang et al, 2019).…”

Section: Effekt Av Temperatur På Listeria Monocytogenes I Färska Fruk...unclassified

Cool fruits - Effekter av lagringstid samt lagringstemperatur på förekomst av Listeria monocytogenes i färsk fruktcocktail

Alsanius¹,

Mulaosmanovic²

2022

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Färska fruktsallader (fruktcocktail) efterfrågas av konsumenter. Med dagens ansträngda elpriser ställs frågan om kyltemperaturen under framställning, transport och display i butiken skulle kunna höjas från 4 till 8 °C utan att äventyra livsmedelssäkerheten för dessa produkter. Föreliggande rapport bygger på en litteraturstudie och en provokationsstudie, där den köldtoleranta (psykrofila) organismen Listeria monocytogenes användes som modellorganism. Litteraturstudien genomfördes som en systematisk litteratursökning i databasen Web‐of‐Science. I den experimentella delen studerades tillväxtbeteendet av L. monocytogenes med hänsyn till lagringstemperatur och lagringstid i en färsk fruktcocktail bestående av ananas, röda äpplen, nätmelon och röda druvor. Den experimentella delen byggde på frågeställningen om lagringstemperaturen kan höjas från 4 °C till 8 °C samt från en rekommenderad lagringslängd på 4 dagar till 8 dagar, med hänsyn till förekomst av L. monocytogenes. En klinisk stam av L. monocytogenes inokulerades i färdiga råa fruktsallader. Tre temperaturregimer tillämpades: 4 °C i åtta dagar, 8 °C i åtta dagar samt 4 °C i ett dygn följt av 8 °C under återstående lagringstid på totalt åtta dagar (så kallad dynamisk temperaturregim). Vi fann att modellorganismen hade förökat sig efter åtta dagars lagringstid i samtliga behandlingar, dock avsevärt långsammare vid lagring i 4 °C, jämfört med kontinuerlig lagring i 8 °C samt den dynamiska behandlingen. Vid 4 °C lagringstemperatur visade L. monocytogenes en tillväxtpotential av knappt ett halvt log‐värde, samt med log 1,37 respektive log 1,23 vid 8 °C lagringstemperatur respektive dynamisk lagring, trots att fruktsalladens pH låg under minimi‐kraven för L. monocytogenes. I synnerhet i behandlingarna med högre temperatur förekom en massiv uppförökning av jästsvampar. Utifrån föreliggande resultat av litteraturundersökningen förordar vi ingen förhöjning av lagringstemperatur eller förlängning av lagringstid.

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Effects of temperature abuse on the growth and survival of Listeria monocytogenes on a wide variety of whole and fresh-cut fruits and vegetables during storage

Cited by 23 publications

References 64 publications

Effect of storage temperature and produce type on the survival or growth of Listeria monocytogenes on peeled rinds and fresh-cut produce

Effect of storage temperature and produce type on the survival or growth of Listeria monocytogenes on peeled rinds and fresh-cut produce

Resource Scheduling Optimization of Fresh Food Delivery Porters Considering Ambient Temperature Variations

Cool fruits - Effekter av lagringstid samt lagringstemperatur på förekomst av Listeria monocytogenes i färsk fruktcocktail

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