8
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: not found
      • Article: not found

      Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions

      , , , ,
      Food Microbiology
      Elsevier BV

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Consumption of fresh-cut produce has sharply increased recently causing an increase of foodborne illnesses associated with these products. As generally, acidic fruits are considered 'safe' from a microbiological point of view, the aim of this work was to study the growth and survival of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches. The three foodborne pathogens population increased more than 2 log(10)units on fresh-cut peach when stored at 20 and 25 degrees C after 48 h. At 10 degrees C only L. innocua grew more than 1 log(10)unit and it was the only pathogen able to grow at 5 degrees C. Differences in growth occurred between different peach varieties tested, with higher population increases in those varieties with higher pH ('Royal Glory' 4.73+/-0.25 and 'Diana' 4.12+/-0.18). The use of common strategies on extending shelf life of fresh-cut produce, as modified atmosphere packaging and the use of the antioxidant substance, ascorbic acid (2%w/v), did not affect pathogens' growth at any of the temperatures tested (5 and 25 degrees C). Minimally-processed peaches have shown to be a good substrate for foodborne pathogens' growth regardless use of modified atmosphere and ascorbic acid. Therefore, maintaining cold chain and avoiding contamination is highly necessary. 2010 Elsevier Ltd. All rights reserved.

          Related collections

          Author and article information

          Journal
          Food Microbiology
          Food Microbiology
          Elsevier BV
          07400020
          October 2010
          October 2010
          : 27
          : 7
          : 862-868
          Article
          10.1016/j.fm.2010.05.008
          20688227
          83ff833f-48ed-4fbc-a5b6-43de158f714d
          © 2010

          https://www.elsevier.com/tdm/userlicense/1.0/

          History

          Comments

          Comment on this article