Survival of common foodborne pathogens on dates, sundried tomatoes, and dried pluots at refrigerated and ambient temperatures

Canakapalli, Sushumna Sri; Sheng, Lina; Wang, Luxin

doi:10.1016/j.lwt.2021.112632

Cited by 10 publications

(12 citation statements)

References 21 publications

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“…Improved survival rates for both pathogens were observed at 4°C compared to abusive refrigerator (10°C) or room temperatures (24°C). Similar results were obtained in other studies on low a w ready‐to‐eat foods, including dried fruits (Beuchat & Mann, 2014; Canakapalli et al., 2022; Cuzzi et al., 2021). Storage temperature plays a major role in determining the fluidity of the bacterial cell membrane, where the phospholipids of the cell membrane are strongly arranged into a firm, denser structure at 4 than 24°C (Aronsson & Ronner, 2001).…”

Section: Discussionsupporting

confidence: 89%

“…During 5°C storage, S. enterica numbers were reduced by only 1.5–1.6 log CFU/g on both types of dates. Furthermore, lower survival rates were observed on sundried tomatoes (pH 3.8, a w 0.78) and pluots (pH 3.5, a w 0.68) compared to dates (Canakapalli et al., 2022).…”

Section: Discussionmentioning

confidence: 95%

“…Canakapalli et al. (2022) also reported that numbers of L. monocytogenes in low‐moisture (pH 5.6, a w 0.55) and high‐moisture (pH 5.8, a w 0.62) Medjool dates decreased by only 1.5 and 0.7 log CFU/g, respectively, after 120 days storage at 5°C, and the numbers decreased below the detection limit after 150 days storage. However, L. monocytogenes cells were not recovered using the direct plating method from both types of dates stored at 20°C after 90 days.…”

Section: Discussionmentioning

confidence: 96%

“…The survival rate of L. monocytogenes on dates was higher than on dried products at both 5 and 20°C. L. monocytogenes survived for 5 to 60 days on both pluots (pH 3.5, a w 0.68) and sundried tomatoes (pH 3.80, a w 0.78) at both 5 and 20°C (Canakapalli et al., 2022).…”

Section: Discussionmentioning

confidence: 99%

“…Salmonella and Listeria monocytogenes are foodborne pathogens that can be regularly isolated from ready‐to‐eat foods and have the ability to survive for long periods in low a w foods and allied environments (Castrica et al., 2021; Olaimat, Osaili, et al., 2020). It was observed that Salmonella , E. coli O157:H7, and L. monocytogenes survived for lengthy periods on fresh Medjool dates stored at different temperatures (Canakapalli et al., 2022). However, only one study has investigated the survival of Salmonella in date paste (Beuchat & Mann, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures

Olaimat,

Al‐Holy,

Abughoush

et al. 2023

Journal of Food Science

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This study aimed to investigate the behavior of Salmonella enterica and Listeria monocytogenes in processed date paste and syrup at different temperatures. Commercial products were inoculated with approximately 6 log CFU/mL of S. enterica or L. monocytogenes and stored at 4, 10, and 24°C for 90 days. S. enterica was able to survive in date products until the end of storage at 4°C. At this temperature, numbers decreased by 2.1 log CFU/g in date paste and by 3.4 log CFU/g in date syrup; however, at 10°C, cells were reduced >4.2 log CFU/g and were undetectable by direct plating in date paste or by enrichment (complete elimination) in syrup. Further, at 24°C, complete elimination of S. enterica was achieved in date paste and syrup by 30 and 7 days, respectively. L. monocytogenes numbers decreased by 1.4, 4.4, and >4.6 log CFU/g in date paste stored at 4, 10, and 24°C for 90 days, respectively. In date syrup, numbers of L. monocytogenes decreased to undetectable levels by 50, 14, and 4 days at 4, 10, and 24°C, respectively, by direct plating and complete elimination was observed at 10 and 24°C by 50 and 30 days of storage, respectively. The initial pH values of date paste and syrup were 4.7 and 4.8, respectively, and remained stable until the end of storage except for L. monocytogenes‐inoculated syrup. Practical Application Salmonella enterica and Listeria monocytogenes can easily survive in date paste and syrup particularly at refrigerator temperature, which explains the necessity of preventing the contamination of date products with foodborne pathogens.

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