Survival of Salmonella spp. on surface-inoculated forced-air cooled and hydrocooled intact strawberries, and in strawberry puree

Sreedharan, Aswathy; Tokarskyy, Oleksandr; Sargent, Steven A.; Schneider, Keith R.

doi:10.1016/j.foodcont.2014.11.042

Cited by 21 publications

(19 citation statements)

References 22 publications

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“…A previous study also showed that Salmonella inoculated on strawberry surface did not significantly decrease after forced-air cooling and cold-storage at 4°C for 7 days (Sreedharan, Tokarskyy, Sargent, & Schneider, 2015). Due to the fragility of strawberries, juice (around pH 3.5) might leak to the surface and created an acidic environment (Sreedharan et al, 2015). However, Salmonella survived well around this pH level (Lanciotti, Sinigaglia, Gardini, Vannini, & Guerzoni, 2001).…”

Section: Resultsmentioning

confidence: 95%

“…In addition, although Salmonella populations decreased during the 20 days of storage for the control and the 3 PL treatments, it still survived pretty well on dry strawberry surface during the cold storage. A previous study also showed that Salmonella inoculated on strawberry surface did not significantly decrease after forced-air cooling and cold-storage at 4°C for 7 days (Sreedharan, Tokarskyy, Sargent, & Schneider, 2015). Due to the fragility of strawberries, juice (around pH 3.5) might leak to the surface and created an acidic environment (Sreedharan et al, 2015).…”

Section: Resultsmentioning

confidence: 98%

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Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

Cao

Huang

Chen

2019

Journal of Food Science

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Strawberry is a healthy fruit with numerous health‐benefit compounds. Unfortunately, it is highly perishable and occasionally can be contaminated with foodborne pathogens. The overall goal of this study is to evaluate pulsed light (PL) processing for disinfection of strawberries, extension of shelf life, and preservation of quality attributes and compounds that are beneficial to health. Preliminary screening of PL conditions based on visual appearance of strawberries was conducted, and 3 PL treatments were identified for full evaluation. Salmonella inoculum was artificially deposited onto the skin of strawberries via spot‐inoculation or dip‐inoculation. The 3 PL treatments slightly reduced the level of inoculated Salmonella on strawberries, ranging from approximately 0.4 to 0.8 log reduction. They also slowed down the visible mold development on strawberries by 2 to 4 days compared with the untreated control. Regarding the natural yeasts and molds, the quality attributes (weight loss and firmness), and the bioactive compounds (total anthocyanin, total phenolics, and total antioxidant activity). The 3 PL treatment showed no significant or negligible difference comparing to the control group. Overall, the 3 PL treatments demonstrated potential in extending the shelf life of strawberries. The quality attributes or the bioactive compounds of strawberries showed no significant or minimal change after these PL treatments. Practical Application Pulsed light (PL) processing for strawberry decontamination and shelf life extension was evaluated. Results demonstrated that PL processing could have the potency to improve strawberry shelf life without significantly affecting the quality and bioactive compounds of strawberries.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 98%

Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

Cao

Huang

Chen

2019

Journal of Food Science

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“…In strawberry purees Salmonella spp. was able to survive at 4⁰C; the populations remained constant over the seven day storage period (Knudsen et al, 2001;Sreedharan, et al, 2015). Similarly, populations of Salmonella montevideo remained stable on fresh-cut strawberries for nine days of storage at 5⁰C, but increased 2.0 log CFU/g after storage for 96 and 22 hours at 20 and 30⁰C, respectively (Zhuang et al, 1995).…”

Section: Survival and Growth Of Foodborne Pathogens In Fruits And Leamentioning

confidence: 98%

“…The survival and growth patterns of E. coli O157:H7, L. monocytogenes, and Salmonella spp. in fruits and leafy vegetables have been investigated Alegre et al, 2010;Alegre et al, 2012;Flessa et al, 2005;Huang et al 2015;McEvoy et al, 2009;Sreedharan et al, 2015;Zhuang et al, 1995). Escherichia coli O157:H7 survives and can grow in non-acidic fruits and vegetables.…”

Section: Survival and Growth Of Foodborne Pathogens In Fruits And Leamentioning

confidence: 99%

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The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

Rossi¹

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Growing consumer awareness of the health benefits associated with fruits and vegetables and demand for easy to prepare products has prompted the development of a wide variety of minimally processed fruits and vegetables. Minimally processed fruits and vegetables are often peeled, cut, or diced which compromise the produces' natural protective barriers, exposing a nutrient rich medium and providing an ideal environment for the growth of microorganisms, monocytogenes by Lb. plantarum and LPP was greater than Salmonella spp. and E. coli O157:H7 on apple slices and alfalfa seeds, alike. LAB had a minimal effect on the quality of the apple slices and alfalfa seeds. LAB could be an effective strategy in reducing pathogen populations at abusive temperatures and germination conditions without influencing the quality of minimally processed fruit and vegetables.

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Evaluation of water‐assisted UV‐C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh‐cut strawberries during shelf‐life

et al. 2022

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BACKGROUND:The purpose of the present study was to examine the inactivation of Salmonella enterica (50 ∼L; 10 9 CFU g −1 ), Listeria monocytogenes (50 ∼L; 10 9 CFU g −1 ), and murine norovirus (MNV-1; 50 ∼L; 10 7 50% tissue culture infectious dose (TCID 50 ) mL −1 ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H 2 O), chlorine 200 mg L −1 (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L −1 of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m −2 was used.RESULTS: When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g −1 , respectively. The addition of 40 mg L −1 of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL −1 ). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage.CONCLUSION: The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation.

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Survival of Salmonella spp. on surface-inoculated forced-air cooled and hydrocooled intact strawberries, and in strawberry puree

Cited by 21 publications

References 22 publications

Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

Evaluation of water‐assisted UV‐C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh‐cut strawberries during shelf‐life

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