Survival of Escherichia coli O157:H7 and Salmonella Muenchen on apples as affected by application of commercial fruit waxes

Kenney, Stephen J.; Beuchat, Larry R.

doi:10.1016/s0168-1605(02)00113-7

Cited by 37 publications

(21 citation statements)

References 17 publications

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“…In order to prevent the inoculum from running off the side of the mango, the inoculum was applied in small approximately equal volumes to 10 different locations ( Lang et al, 2004 ; Baskaran et al, 2013 ). After inoculation, mangoes were held at room temperature for 24 h before being subjected to storage ( Wei et al, 1995 ; Kenney and Beuchat, 2002 ; Sheng et al, 2017 ). Staggered inoculation of the mangoes was performed to maintain consistent drying time for all mangoes under each objective ( Parnell and Harris, 2003 ).…”

Section: Methodsmentioning

confidence: 99%

“…Carnauba-based wax was used since it is the most commonly used wax in the mango industry ( National Mango Board [NMB], 2014b ). Each mango was sprayed with one pull each to the stem and calyx ends and three pulls to coat the rest of the mango at 29–32°C (30 ± 1°C, Kenney and Beuchat, 2002 ). The one to three pull using a gravity sprayer was performed to ensure uniform application of wax over the fruit surface.…”

Section: Methodsmentioning

confidence: 99%

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Attachment of Salmonella enterica on Mangoes and Survival Under Conditions Simulating Commercial Mango Packing House and Importer Facility

et al. 2018

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Consumption of raw mangoes has led to multiple Salmonella-associated foodborne outbreaks in the United States. Although several studies have investigated the epiphytic fitness of Salmonella on fresh produce, there is sparse information available on the survival of Salmonella on mangoes under commercial handling and storage conditions. Hence, the objective of the study was to evaluate the survival of Salmonella on mangoes under ambient conditions simulating the mango packing house and importer facility. Further, the ability of the pathogen to adhere and attach on to the mango fructoplane was also investigated. For the attachment assays, mango skin sections were inoculated with fifty microliters of S. Newport suspension (6.5 log CFU/skin section) and minimum time required for adhesion and attachment were recorded. With the survival assays, unwaxed mangoes were spot inoculated with the Salmonella cocktail to establish approximately 4 and 6.5 log CFU/mango. The fruits were then subjected to different storage regimens simulating fruit unloading, waxing, and storage at the packing house and ripening and storage at the importer facility. Results of our study reveal that Salmonella was able to adhere on to the fructoplane immediately after contact. Further, formation of attachment structures was seen as early as 2 min following inoculation. With the survival assays, irrespective of the inoculum levels, no significant increase or decrease in pathogen population was observed when fruit were stored either at ambient (29–32°C and RH 85–95%, for 48 h), ripening (20–22°C and RH 90–95% for 9 days) or refrigerated storage (10–15°C and 85–95% for 24–48 h) conditions. Therefore, once contaminated, mangoes could serve as potential vehicles in the transmission of Salmonella along the post-harvest environment. Hence development and adoption of effective food safety measures are warranted to promote the microbiological safety of mangoes.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Attachment of Salmonella enterica on Mangoes and Survival Under Conditions Simulating Commercial Mango Packing House and Importer Facility

et al. 2018

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“…Our investigations determined that the populations of Salmonella on the smooth skin surface and stem scar coated with wax and zein were higher than the controls after 7 days. It is likely that wax and zein coatings could provide nutrients or/and moisture for the growth of microorganisms (Kenney and Beuchat, 2002). McGuire and Hagenmaier (2001) also reported that Enterobacter aerogenes and Escherichia coli grew in carboxymethylcellulose solution, a coating developed for citrus fruit.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes

Yun

Fan

et al. 2015

International Journal of Food Microbiology

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“…After samples of blended apple pieces were removed from the stomacher bag for enumeration on TSAYEA, the remaining 2x BPW solution from each cut section was added to an equal volume of double-strength TSBYEA and incubated at 37°C for 24 ± 2 h. This was a modification of the enrichment step described by Kenney and Beuchat (16), who used 2>< modified TSB. If E. co/i 0157:117 did not forni colonies on the TSAYEA plates, a sample of the enrichment broth was then streaked onto TSAYEA and incubated at 37°C for 24 ± 2 h. Colonies on TSAYEA were confirmed as E. co/i 0157:H7 with the 0157 latex agglutination assay (Oxoid, Basingstoke.…”

Section: I) Cmentioning

confidence: 99%

Influence of Punctures, Cuts, and Surface Morphologies of Golden Delicious Apples on Penetration and Growth of Escherichia coli O157:H7

Fatemi

LaBorde

Patton

et al. 2006

Journal of Food Protection

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The ability of Escherichia coli O157:H7 to penetrate and grow within punctures, fresh-cut surfaces, and calyces of Golden Delicious apples was investigated. A three-strain cocktail of E. coli O157:H7 resistant to ampicillin was used to inoculate fresh and 48-h-old punctures, fresh-cut surfaces, and open or closed calyces. A concentric cutting procedure was used to evaluate depth of penetration within punctures and prevent cross contamination during sampling. Within 2 h, E. coli O157:H7 penetrated vertically through the fresh punctures and 3.4 mm within the underlying parenchyma. After 48 h, E. coli O157: H7 cells penetrated up to 5.5 mm within the punctures and>2.6 mm horizontally away from fresh punctures. However, 48-h-old punctures did not permit penetration beyond their boundaries. Fresh-cut surfaces permitted up to 2.8 mm penetration after 24 h. Onset of growth of E. coli O157:H7 occurred 4 to 8 h postinoculation on fresh punctures and fresh-cut surfaces with populations increasing by 3 logs after 48 h. E. coli O157:H7 penetrated within calyces regardless of the extent of opening or method of inoculation. However, E. coli O157:H7 was never recovered from the inner core of apples. Computed tomography scan imaging revealed that closed calyces effectively prevented penetration of sodium iodide solutions within the calyx cavity. Lack of solution penetration may explain why sanitizing treatments are ineffective in inactivating microbial cells within the calyx. Understanding the role of morphological differences in permitting or restricting bacterial penetration may lead to development of more effective strategies to enhance the safety of fresh horticultural products.

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Survival of Escherichia coli O157:H7 and Salmonella Muenchen on apples as affected by application of commercial fruit waxes

Cited by 37 publications

References 17 publications

Attachment of Salmonella enterica on Mangoes and Survival Under Conditions Simulating Commercial Mango Packing House and Importer Facility

Attachment of Salmonella enterica on Mangoes and Survival Under Conditions Simulating Commercial Mango Packing House and Importer Facility

Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes

Influence of Punctures, Cuts, and Surface Morphologies of Golden Delicious Apples on Penetration and Growth of Escherichia coli O157:H7

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