Salmonella enterica serovar Choleraesuis on fresh-cut cucumber slices after reduction treatments

Guo, Yanbiao; Li, Mingjia; Han, Hongcao; Cai, Jin

doi:10.1016/j.foodcont.2016.05.030

Cited by 15 publications

(10 citation statements)

References 18 publications

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“…The extended hold time in the Bardsley et al (7) study (21 days) may account for the difference in results. Our results are, however, consistent with what others have observed for survival patterns of SALM and LM inoculated into cucumber tissue stored at 10°C (18), 23°C (7), or 25°C (22), but contrary to what has been observed for Salmonellainoculated cucumber slices stored 48 h at 4°C, wherein no change in pathogen population was observed (22). The difference in study results can be explained by a difference in strain selection and study methodology.…”

Section: Resultssupporting

confidence: 90%

Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk

Zhao¹,

Hanson²,

Ingham³

2021

FPT

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The U.S. Food and Drug Administration Food Code suggests that holding fresh-cut produce at < 5°C will limit growth of pathogenic microorganisms. Here, we determined whether cucumber, onion, pepper, mango, and tomato supported growth of Listeria monocytogenes (LM), Shiga toxin-producing Escherichia coli (STEC), and Salmonella enterica (SALM) at 5, 10, and 22°C.Produce was surface-pasteurized, diced, inoculated with single-pathogen cocktails, and incubated. Survivors were then enumerated with change in population (Δ-log CFU per gram) determined over time. Mango did not support pathogen growth at 5 or 10°C, but SALM and STEC exhibited significant (P < 0.05) growth on mango at 22°C (2.85 and 1.41 Δ-log CFU/g, respectively). At 5°C, significant (P < 0.05) growth was seen on cucumber inoculated with SALM and LM; onion and pepper inoculated with LM; and tomato inoculated with STEC. At 10°C, freshcut cucumber, onion, and pepper supported significant (P < 0.05) increases in SALM, STEC, and LM, along with SALM on tomato; Δ-log ranged from 3.37 (onion, LM) to 5.40 CFU/g (pepper, SALM). Growth of pathogens was not significantly different (P < 0.05) at 10 and 22°C for SALM or STEC inoculated onto onion, pepper, cucumber, or tomato. Results suggest that holding fresh-cut produce at or near refrigeration temperatures (5 or 10°C) may not control risk of pathogen growth.

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Section: Resultssupporting

confidence: 90%

Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk

Zhao¹,

Hanson²,

Ingham³

2021

FPT

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“…Different from the results of natural microbial counts after sanitization treatments, the reduction of the pathogen in the cucumber samples was higher when the concentration of organic acids increased. Guo et al (2016) evaluated the action of hydrogen peroxide at 2.5 and 5% for one minute on slices of cucumber intentionally contaminated with Salmonella Choleraesuis and observed a reduction of 0.9 and 1.6 log CFU/g, respectively. Amrutha et al (2017) obtained a lower reduction (0.17 log CFU/g) of Salmonella spp.…”

Section: Evaluation Of the Efficiency Of Sanitizers In Salmonella Entmentioning

confidence: 99%

“…Among the microorganisms most involved in the occurrence of foodborne outbreaks involving fresh products are Salmonella spp., Escherichia coli, Listeria monocytogenes, and Shigella spp. Salmonella is a major foodborne bacterium that causes gastroenteritis and is estimated to be responsible for approximately 3 million cases of foodborne illness in China and 1 million cases in the United States of America (Guo et al, 2016). From 2013 to 2016, several Salmonella outbreaks have been reported worldwide, with one outbreak per year attributed to the consumption of cucumbers contaminated with this pathogen in the USA (Angelo et al, 2015;Bottichio et al, 2016; Centers for Disease Control and prevention, 2016).…”

Section: Introductionmentioning

confidence: 99%

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

2020

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This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic and molds and yeasts was between 1.67-2.73 and 0.61-1.46 log CFU/g in strawberries, 1.48-2.19 and 1.02-2.01 log CFU/g on rocket leaves, and 1.10-2.08 and 0.88-1.58 log CFU/g in cucumbers, respectively. The most effective sanitizers for reducing Salmonella enterica Enteritidis in strawberries were 1% and 2% lactic acid, while in cucumbers and rocket leaves was the 2% lactic acid as well as the 3% hydrogen peroxide, for both samples. The results of this study clearly show the potential of the proposed strategies to replace chlorinated compounds in the sanitization step of fresh produce.

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“…Guo et al (2016) ao avaliar a ação de peróxido de hidrogênio a 2,5 e 5 % durante um minuto em fatias de pepino intencionalmente contaminadas com Salmonella Choleraesuis observaram uma redução de 0,9 e 1,6 log UFC.g -1 , respectivamente.…”

Section: Peróxido De Hidrogêniounclassified

“…De entre os microrganismos patogé-nicos de origem alimentar destacam -se Salmonella spp, estirpes enteropatogénicas de Escherichia coli, Listeria monocytogenes, Campylobacter jejuni e Shigella spp (Rico et al, 2007;Warriner et al, 2009 (CDC, 2011). Outro exemplo é a contaminação por Salmonella neste tipo de alimentos, onde se estima que esta bactéria pode ser responsável por cerca de 3 milhões de casos de Doenças de Origem Alimentar (DOA) na China e de um milhão nos Estados Unidos da América (Guo et al, 2016). No Brasil, de 2000 a 2015, foram registrados 11.241 surtos por DOA, sendo a Salmonella a principal responsável pelo maior número de casos (14,3%) (Brasil, 2015).…”

Section: Introductionunclassified

Estratégias alternativas na higienização de frutas e hortaliças

José

2017

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R E S U M OO consumo de frutas e hortaliças tem aumentado em função da sociedade moderna que procura hábitos de vida mais saudáveis. O consumidor atual utiliza cada vez mais alimentos mais próximos dos frescos, que apresentem conveniência e, ao mesmo tempo, qualidade microbiológica, sensorial e nutricional. A qualidade microbiológica de frutas e hortaliças está relacionada com a presença de microrganismos alteradores, que podem reduzir a vida útil desses produtos e a de microrganismos patogénicos que podem provocar doenças nos consumidores. A operação de lavagem juntamente com aplicação de desinfetantes é a etapa na qual pode ser reduzida a carga microbiana de forma a assegurar a segurança do produto. Os compostos clorados são amplamente utilizados na descontaminação, contudo, há interesse em utilizar outros, uma vez que estes geram resíduos tóxicos (trihalometanos) em presença de matéria orgânica em fase de decomposição. De entre as alternativas, a literatura indica a aplicação de outros desinfetantes químicos como peróxido de hidrogénio, ácido peroxicético, dióxido de cloro, ozono, ácidos orgânicos e descontaminantes físicos como os ultrassons. Palavras chave: compostos clorados, qualidade dos alimentos, desinfetantes, ultrassons. A B S T R A C TThe consumption of fruits and vegetables has increased with modern society seeking healthier lifestyles. Today consumers want fresh foods, with convenience and microbiological, sensory and nutritional quality. The microbiological quality of fruits and vegetables is related with the presence of spoilage microorganisms, which can reduce the shelf life of these products and the presence of pathogenic microorganisms that can cause illness in consumers. Washing step with sanitizers application is the stage which can be reduced microbial load to ensure safety product. Chlorinated compounds are widely used in descontamination, however, there is interest in using others since they generate toxic wastes, as trihalomethanes, in the presence of organic matter undergoing decomposition. Among the alternatives, the literature indicate the application of other chemical sanitizers such as hydrogen peroxide, peroxiacetic acid, chlorine dioxide, ozone, organic acids and physical descontaminating as ultrasound.

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Salmonella enterica serovar Choleraesuis on fresh-cut cucumber slices after reduction treatments

Cited by 15 publications

References 18 publications

Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk

Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

Estratégias alternativas na higienização de frutas e hortaliças

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