Processing and handling of fresh-cut tropical fruits

The objective of this work was to determine the growth potential of Salmonella spp. and Escherichia coli O157:H7 on fresh-cut honeydew melon, cantaloupe, watermelon, pitaya, mango, papaya, and pineapple stored at 5°C, 13°C, and 25°C. The results showed that both pathogens were able to grow on fresh-cut fruits except fresh-cut pineapple at 13°C and 25°C. Salmonella spp. grew more rapidly on fresh-cut honeydew melon, cantaloupe, watermelon, and mango than did E. coli O157:H7 at 13°C. The growth of both species was inhibited on fresh-cut pineapple, with that of Salmonella spp. being particularly pronounced. Naturally occurring microbiota populations on fresh-cut fruits increased significantly at 13°C and 25°C, but no significant changes in growth were observed for Salmonella spp., E. coli O157:H7, or natural microbiota species at 5°C. The study therefore emphasizes the importance of strict temperature control from processing to consumption, including transportation, distribution, storage, and handling in supermarkets and by consumers.

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

Fengke

HuWenzhong

JiangAili

et al. 2017

Foodborne Pathogens and Disease

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Processing and handling of fresh-cut tropical fruits

Cited by 1 publication

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

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

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