Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures

Luciano, Winnie Alencar; Griffin, Steven; Pedrosa, Geany Targino de Souza; Alvarenga, Verônica O.; Valdramidis, Vasilis P.; Magnani, Marciane

doi:10.1016/j.fm.2021.103930

Cited by 15 publications

(6 citation statements)

References 27 publications

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“…However, it should be noted that refrigerated storage does not prevent the growth of Listeria in pre-cut melon, given its psychrotrophic nature. Luciano et al (2022) found that melon had the fastest growth of L. monocytogenes compared to other types of pre-cut fruits (mango and papaya) at both 4 and 8 °C, increasing the population between 0.78 and 1.19 log CFU/g after 7 days of storage. At temperatures of 16 °C, the increase in L. monocytogenes levels was higher than 5 log CFU/g after 10 days of storage.…”

Section: Effect Of Storage Conditions On Microbiological Safety Of Pr...mentioning

confidence: 91%

“…In the first place, most of the studies consider high inoculation levels that rarely correlate with the actual contamination that may occur in these products (Salazar et al, 2017). Luciano et al (2022) considered low levels of inoculation of L. monocytogenes (1-4 cells/sample) in studies where low levels are inoculated in melon, mango, and papaya pulp, although storage conditions were at constant temperature for 10 days, which could not be extrapolated to the purpose of this report, where different temperature scenarios are evaluated. There are publications that report no significant difference in microbial behaviour if the cut fruit is kept at room temperature for a short time, followed by immediate refrigeration and storage at constant refrigeration temperature (Huang et al, 2019).…”

Section: Predictive Microbiology Modelsmentioning

confidence: 99%

“…Penteado and Leitao (2004) found that this microorganism grows approximately 1 log CFU/g in 4 hours at 30 ºC, whereas a reduction of the temperature to 20 °C results in 5 times less growth. However, Luciano et al (2022) obtained increases in cut papaya of between 0.78 and 1.19 log CFU/g during storage at 4 and 8 °C, although in this last study the pH value of the fruit was higher than 5.40, creating a favourable environment for the growth of L. monocytogenes (Colás-Medà et al, 2017). In fact, Zhang et al (2020) report a higher prevalence of foodborne pathogens in fruits with pH> 5 (melon, watermelon, papaya) compared to other more acidic fruits such as pineapple.…”

Section: Effect Of Storage Conditions On Microbiological Safety Of Pr...mentioning

confidence: 99%

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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the conservation conditions of halved fruits in retail establishments

Díaz,

Calleja,

Escámez

et al. 2023

EFS4

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Section: Effect Of Storage Conditions On Microbiological Safety Of Pr...mentioning

confidence: 91%

Section: Predictive Microbiology Modelsmentioning

confidence: 99%

Section: Effect Of Storage Conditions On Microbiological Safety Of Pr...mentioning

confidence: 99%

See 1 more Smart Citation

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the conservation conditions of halved fruits in retail establishments

Díaz,

Calleja,

Escámez

et al. 2023

EFS4

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“…Antibiotics 2024, 13, 319 2 of 14 Several listeriosis outbreaks have been linked to fresh produce contamination around the world, and many studies have detected L. monocytogenes in fresh minimally processed fruits [7][8][9] linked to melons, caramel apples, peaches, plums and nectarines (stone fruits) [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Efficacy and Synergistic Potential of Cinnamon (Cinnamomum zeylanicum) and Clove (Syzygium aromaticum L. Merr. & Perry) Essential Oils to Control Food-Borne Pathogens in Fresh-Cut Fruits

Iseppi,

Truzzi,

Sabia

et al. 2024

Antibiotics

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The presence of microbial pathogens in ready-to-eat produce represents a serious health problem. The antibacterial activity of cinnamon (Cinnamomum zeylanicum) and clove (Syzygium aromaticum L. Merr. & Perry) essential oils (EOs) was determined toward food-borne pathogens by agar disk diffusion and minimum inhibitory concentration (MIC) assays. The growth kinetics of all strains, both in a buffer suspension assay and “on food” in artificially contaminated samples, were also investigated. The two EOs demonstrated a good antibacterial effect both alone and in combination (EO/EO). The use of EO/EO led to a synergistic antibacterial effect, also confirmed by the growth kinetics studies, where the EOs were active after 10 h of incubation (p < 0.0001) at significantly lower concentrations than those when alone. In the “on food” studies performed on artificially contaminated fruit samples stored at 4 °C for 8 days, the greatest killing activity was observed at the end of the trial (8 days) with a reduction of up to 7 log CFU/g compared to the control. These results confirm the good antibacterial activity of the EOs, which were more effective when used in combination. Data from the "on food" studies suggest cinnamon and clove essential oils, traditionally used in the food industry, as a possible natural alternative to chemical additives.

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“…As the Centre for Disease Control and Prevention (CDC) recommended, pre-cut fruits should be stored at refrigeration temperatures and for no longer than 10 days, depending on the fruit and only if packaged and stored properly [ 4 , 12 ]. For convenience, since it is difficult to judge whether they are ripe, and also because many specimens are very large, melons are often cut into quarters and halves in the shops, without washing or cleaning, wrapped in plastic cling film and exposed to room temperature.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Safety of Cut Melons Sold in Portuguese Retail Markets: A Pilot Study

Tseng

Barbosa

Carvalho

et al. 2022

Foods

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Due to the increasing consciousness of a healthy diet and pursuit of convenience among consumers, the market for fresh fruit is on the rise, and the melon is among the most welcome of fruits for its sensory attributes and nutritional properties. Consumption safety of cut fruit remains an issue of concern that may affect public health. This study aimed to perform the microbiological characterisation of a melon, Cucumis melo L. var. “Piel de Sapo”, cut by retailers, wrapped in plastic cling film and kept at room temperature in local fruit shops. In addition, the possible transfer of relevant foodborne pathogens, during slicing, from the peel to the interior of the melon, and bacterial growth, were also evaluated when the melon slices were stored at abusive temperatures for 2 days. In this pilot study, a low number of samples were characterised microbiologically (26 cut melons), and some isolates were identified by 16S rRNA sequencing. No Listeria spp. or Salmonella spp. were detected in any of the samples, while Escherichia coli and Staphylococcus aureus were present in four and six out of twenty-six samples, respectively. Following artificial contamination of melons with cocktails of Salmonella spp., E. coli and Listeria monocytogenes, it was observed that, despite the smaller number of L. monocytogenes recovered, all the pathogens were transferred from the contaminated peels to the interior of the melons. Furthermore, over storage time, significant differences were observed (p < 0.05) between the counts obtained from melon slices immediately after cutting (0 h), and after 24 and 48 h at 20 °C, with an increase of about 4 log CFU/g in all the pathogens. In conclusion, some cut melons classified as microbiologically unacceptable or unsatisfactory are being sold in local fruit shops in the Porto Metropolitan Area, Portugal. Although absent in the samples analysed, Salmonella spp. and L. monocytogenes, if present, can be transferred from the outside to the inside of the fruit by the cutting blade and, if not consumed immediately and stored at abusive temperatures, this ready-to-eat product poses a risk of infection. This pilot study, performed for the first time in Portugal under these conditions, clearly demonstrates the need for education campaigns to alert local sellers and consumers of the risk posed by cut melons.

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Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures

Cited by 15 publications

References 27 publications

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the conservation conditions of halved fruits in retail establishments

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the conservation conditions of halved fruits in retail establishments

Efficacy and Synergistic Potential of Cinnamon (Cinnamomum zeylanicum) and Clove (Syzygium aromaticum L. Merr. & Perry) Essential Oils to Control Food-Borne Pathogens in Fresh-Cut Fruits

Microbiological Safety of Cut Melons Sold in Portuguese Retail Markets: A Pilot Study

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