Growth of<i>Salmonella</i>spp. and<i>Escherichia coli</i>O157:H7 on Fresh-Cut Fruits Stored at Different Temperatures

Fengke,; HuWenzhong,; JiangAili,; Sarengaowa, -; Xu, You-Hai; JiYaru,; ShaoWenjun,

doi:10.1089/fpd.2016.2255

Cited by 12 publications

(7 citation statements)

References 24 publications

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“…The maximum E. coli O157:H7 growth on the cantaloupe was reached on the fourth day of storage at 20°C in the control group (treated with distilled water), which reached a 4.4 log CFU/g (2.6 × 10 4 CFU/g). These results are similar to those obtained by Feng et al (2017), who reported a maximum increase of 3 log CFU E. coli O157:H7/g of cantaloupe cubes after 3 days at 25°C. Variations on the bacterial populations in plants have been attributed to a wide range of characteristics, including pH, the content of bacterial inhibitory compounds, as well as to their surface hydrophobic nature (Gullian & Sánchez, 2018).…”

Section: Resultssupporting

confidence: 92%

Antimicrobial effect of chitosan and extracellular metabolites of Pediococcus pentosaceus CM175 against Salmonella Typhimurium and Escherichia coli O157:H7

Enciso‐Martínez

González‐Pérez

Aispuro‐Hernández

et al. 2022

Journal of Food Safety

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Foodborne illness outbreaks caused by consuming cantaloupe melon contaminated with Salmonella spp. and Escherichia coli O157:H7 are recurrent. The objective of this work was to investigate the antimicrobial effect of the combination of chitosan (Q) and extracellular metabolites of Pediococcus pentosaceus CM175 (EmPp) on the surface of cantaloupe against E. coli O157:H7 and Salmonella Typhimurium. The minimum inhibitory and bactericide concentrations (MIC and MBC) of Q and EmPp were determined by the method of microdilution in broth and viability in plate, respectively. The antimicrobial effect derived from the combination of Q and EmPp was evaluated using the chessboard technique. The antimicrobial activity of the different treatments in cantaloupe was performed employing plate counting. The viability and membrane integrity of S. Typhimurium and E. coli O157:H7 after treatments application were observed by fluorescence microscopy. The results showed that MIC and MBC of Q against S. Typhimurium were 0.1% and 0.7%, respectively; 0.004% and 0.03% for E. coli O157:H7, respectively; for EmPp, MIC was 8.0% and MBC was 10% for both bacteria. The combination of 0.1% Q and 6.6% EmPp against S. Typhimurium and 0.01% Q and 5.0% EmPp against E. coli O157:H7 showed an additive effect. The highest reductions of S. Typhimurium and E. coli O157:H7 in cantaloupe were exerted by the combinations of 0.1% Q with 6.6% EmPp and 0.01% Q with 5.0% EmPp, respectively. These results show that combination of Q and EmPp could be an effective and promising alternative against the tested pathogens.

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Section: Resultssupporting

confidence: 92%

Antimicrobial effect of chitosan and extracellular metabolites of Pediococcus pentosaceus CM175 against Salmonella Typhimurium and Escherichia coli O157:H7

Enciso‐Martínez

González‐Pérez

Aispuro‐Hernández

et al. 2022

Journal of Food Safety

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“…Salmonella spp. populations on fresh-cut pineapple declined slightly but increased 0.5–1 log CFU/g on fresh-cut honeydew melons, cantaloupes, watermelons, pitayas, mangos and papaya after 6 days (Feng et al, 2017 ). These studies demonstrated that the soluble solid content and humidity on cut surfaces could provide adequate nutrition to enhance the bacterial survival or growth.…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, Salmonella spp . on fresh-cut honeydew melons, cantaloupes, watermelons, pitayas, mangos and papaya stored at 25°C could reach 8.0 log CFU/g after 3 days (Feng et al, 2017 ). We found that S .…”

Section: Resultsmentioning

confidence: 99%

Behavior of Salmonella Typhimurium on Fresh Strawberries Under Different Storage Temperatures and Wash Treatments

Wang¹,

Zhou

Xiao

et al. 2018

Front. Microbiol.

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Fresh strawberries are one of the most popular fruits in China and are vulnerable to microbial contamination. In this study, the behavior of Salmonella Typhimurium on fresh strawberries stored at refrigeration and room temperatures, as well as the effectiveness of mild heat wash treatments at 47, 50, and 53°C on bacterial survival was investigated. The modified Gompertz, Huang, log-linear, and Weibull models were used to fit bacterial growth and survival curves under different treatments. A secondary model based on linear regression was developed to describe the effect of washing temperature on the kinetic parameters of S. Typhimurium survival derived from the Weibull model. During 72 h storage, S. Typhimurium on fresh strawberries stored at 4°C was reduced by 1.35 log CFU/g and growth of 5.64 log CFU/g was observed when strawberries were stored at 25°C. Bacterial reductions of 1.22 ± 0.15, 1.92 ± 0.06, 2.27 ± 0.07 log CFU/g were obtained when washing was carried out at 47, 50 and 53°C for 240 s, respectively. The wash temperature was an important parameter for bacterial inactivation and bacterial populations declined significantly in conjunction with washing time (p < 0.05). Warm wash treatments lead the visible color changes of strawberries, showing a slightly darker appearance while acceptable. The goodness-of-fit indices indicated that the log-linear model provided a satisfactory fit to describe the bacterial survival at 4°C. According to the smaller Akaike information criterion (AIC) value, the modified Gompertz model performed slightly better than the Huang model in describing bacterial growth at 25°C. The high adj-R2 (≥0.90) and small RMSE (≤0.22) indicated the Weibull model better described bacterial behavior under mild heat treatments. We found a close linear relationship between wash temperatures and ln k and ln n. These models were validated by independent experimental data and the values of the bias and accuracy factors fell into the acceptable range.

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“…Acid pH of pineapple allows the growth of lactic and acetic bacteria, moulds and yeasts, whereas the high acidity is expected to hinder the proliferation of foodborne pathogen bacteria. However, there are several works reporting the survival of these pathogens in different varieties of fresh-cut pineapple (Abadias, Alegre, Oliveira, Altisent, & Viñas, 2012;Feng et al, 2017). Moreover, pineapples have been associated with outbreaks of Escherichia coli and Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

Responsive packaging based on imine-chitosan films for extending the shelf-life of refrigerated fresh-cut pineapple

2022

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Growth ofSalmonellaspp. andEscherichia coliO157:H7 on Fresh-Cut Fruits Stored at Different Temperatures

Cited by 12 publications

References 24 publications

Antimicrobial effect of chitosan and extracellular metabolites of Pediococcus pentosaceus CM175 against Salmonella Typhimurium and Escherichia coli O157:H7

Antimicrobial effect of chitosan and extracellular metabolites of Pediococcus pentosaceus CM175 against Salmonella Typhimurium and Escherichia coli O157:H7

Behavior of Salmonella Typhimurium on Fresh Strawberries Under Different Storage Temperatures and Wash Treatments

Responsive packaging based on imine-chitosan films for extending the shelf-life of refrigerated fresh-cut pineapple

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