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Silva BS, Amorim-Neto DP, Pia AKR, Campagnollo FB, Furtado MM, Carvalho ACBR, Oteiza JM, Sant'Ana AS. The fate of Salmonella enterica and Listeria monocytogenes in the pulp of eight native Brazilian and exotic fruits. Int J Food Microbiol 2024; 420:110783. [PMID: 38851046 DOI: 10.1016/j.ijfoodmicro.2024.110783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 05/06/2024] [Accepted: 06/02/2024] [Indexed: 06/10/2024]
Abstract
Despite the wide variety of native and exotic fruits in Brazil, there is limited understanding of their ability to support pathogens during storage. This study aimed to evaluate the behavior of Salmonella enterica and Listeria monocytogenes inoculated into the pulp of eight fruits native and exotic to Brazil: Jenipapo (Genipa americana L.), Umbu (Spondias tuberosa Arruda), Maná (Solanum sessiliflorum), Cajá-manga (Spondias dulcis), Physalis (Physalis angulata L.), Feijoa (Acca sellowiana), Cupuaçu (Theobroma grandiflorum) (average pH < 3.3) and in a low acidy fruit: Abiu (Pouteria caimito) (pH 6.11). The pathogens were inoculated into the different fruits and stored at 10, 20, 30 and 37 °C for up to 12 h and 6 days, respectively. Among the fruits evaluated, Abiu was the only one that allowed Salmonella growth, showing higher δ-values at 20 and 30 °C (5.6 log CFU/g for both temperatures). For Physalis and Feijoa, there was a small reduction in the pathogen concentration (<1 log-cycle), mainly at 10 and 20 °C, indicating its ability to remain in the matrices. For the other fruits, notable negative δ-values were obtained, indicating a tendency towards microbial inactivation. The survival potential was significantly affected by temperature in Abiu, Maná, Cupuaçu, and Cajá-manga (p < 0.05). The same phenomena regarding δ-value were observed for L. monocytogenes population, with the greatest survival potential observed at 20 °C in Abiu (3.3 log CFU/g). Regarding the exponential growth rates in Abiu, the highest values were observed at 30 and 37 °C, both for Salmonella (4.6 and 4.9 log (CFU/g)/day, respectively) and for L. monocytogenes (2.8 and 2.7 log (CFU/g)/day, respectively), with no significant difference between both temperatures. Regarding microbial inactivation, L. monocytogenes showed greater resistance than Salmonella in practically all matrices. Jenipapo and Umbu were the pulps that, in general, had the greatest effect on reducing the population of pathogens. Furthermore, the increase in storage temperature seems to favor the increase on inactivation rates. In conclusion, Salmonella and L. monocytogenes can grow only in Abiu pulp, although they can survive in some acidic tropical fruits kept at refrigeration and abusive temperatures.
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Affiliation(s)
- Beatriz S Silva
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Dionisio P Amorim-Neto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Arthur K R Pia
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Fernanda B Campagnollo
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marianna M Furtado
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ana Carolina B R Carvalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juan M Oteiza
- Centro de Investigación y Asistencia Técnica a la Industria (CIATI AC), Neuquén, Argentina
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Wang P, Pitts KB, Chavez DJ, Chen J. Microbial load on fresh peaches and hand gloves collected from selected packing facilities in Georgia. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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3
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Ortiz‐Solà J, Valero A, Abadias M, Nicolau‐Lapeña I, Viñas I. 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. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5660-5669. [PMID: 35373358 PMCID: PMC9545235 DOI: 10.1002/jsfa.11913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 03/03/2022] [Accepted: 04/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 109 CFU g-1 ), Listeria monocytogenes (50 μL; 109 CFU g-1 ), and murine norovirus (MNV-1; 50 μL; 107 50% tissue culture infectious dose (TCID50 ) mL-1 ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H2 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. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Jordi Ortiz‐Solà
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Antonio Valero
- Universidad de CórdobaFaculty of Veterinary Medicine, Department of Food science and Technology, 14014CórdobaAvenida de Medina Azahara, 1Spain
| | - Maribel Abadias
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003LleidaParc de GardenySpain
| | - Iolanda Nicolau‐Lapeña
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Inmaculada Viñas
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
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Yin HB, Chen CH, Colorado-Suarez S, Patel J. Biocontrol of Listeria monocytogenes and Salmonella enterica on Fresh Strawberries with Lactic Acid Bacteria During Refrigerated Storage. Foodborne Pathog Dis 2022; 19:324-331. [PMID: 35290741 DOI: 10.1089/fpd.2021.0091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Small fruits such as strawberries have been increasingly implicated in outbreaks of foodborne illnesses. Salmonella enterica and Listeria monocytogenes may contaminate strawberries leading to potential public health concern. The objective of this study was to investigate the efficacy of a combined lactic acid bacteria (LAB) treatment of Lactobacillus plantarum and Pediococcus pentosaceus for controlling S. enterica and L. monocytogenes on fresh strawberries during storage at 4°C and 10°C. Strawberries purchased from a local grocery store were separately dip inoculated with Salmonella Newport, Salmonella Tennessee, Salmonella Thompson, or a three-strain cocktail of L. monocytogenes at ∼9 log colony-forming unit (CFU)/mL and allowed to air-dry for 1 h. Inoculated strawberries were then divided into three groups: (1) Control (pathogen alone), (2) Man, Rogosa, Sharpe (MRS) control (dipping in MRS broth), and (3) LAB treatment (dipping in a LAB cocktail of L. plantarum and P. pentosaceus). After treatment, strawberries were stored at 4°C or 10°C for 7 d in vented clamshell containers. Surviving Listeria, Salmonella, and LAB populations on strawberries were determined on 0, 1, 3, and 7 d post-treatment by plating on selective agars. At both 4°C and 10°C, LAB treatment significantly decreased Listeria populations by up to 2 log CFU/g compared to controls after 3 d of storage (p < 0.05). When strawberries were stored at 4°C, LAB treatment reduced ∼2.5 log, ∼2.7 log, and ∼2.9 log CFU/g in Salmonella Newport, Salmonella Tennessee, and Salmonella Thompson populations, respectively, compared to control on day 7. Similarly, ∼2.5 log CFU/g reductions of Salmonella populations were observed with LAB treatment at 10°C on day 7. LAB populations remained at ∼7.5 log CFU/g levels on strawberries at both temperatures throughout the entire study. Results of this study suggest that a combined LAB treatment can be potentially used as biocontrol agents against Salmonella and L. monocytogenes on strawberries at postharvest level.
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Affiliation(s)
- Hsin-Bai Yin
- Environmental Microbial & Food Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, USA
| | - Chi-Hung Chen
- Environmental Microbial & Food Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, USA
| | - Stephanie Colorado-Suarez
- Environmental Microbial & Food Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, USA
| | - Jitendra Patel
- Environmental Microbial & Food Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, USA
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Pérez-Lavalle L, Carrasco E, Vallesquino-Laguna P, Cejudo-Gómez M, Posada-Izquierdo GD, Valero A. Internalization capacity of Salmonella enterica sv Thompson in strawberry plants via root. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Ortiz-Solà J, Abadias M, Colás-Medà P, Sánchez G, Bobo G, Viñas I. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry. Int J Food Microbiol 2020; 334:108810. [PMID: 32805511 DOI: 10.1016/j.ijfoodmicro.2020.108810] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/23/2022]
Abstract
Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne illness associated with strawberries often involve a broad range of microbiological agents, from viruses (human norovirus) to bacteria (Salmonella spp. and Listeria monocytogenes). The addition of sanitizers to water washes is one of the most commonly studied strategies to remove or inactivate pathogens on berries as well as avoid cross contamination due to reuse of process wash water. The risk posed with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. We evaluated the applicability of different chemical sanitizers (peracetic acid (PA), hydrogen peroxide (H2O2), citric acid (CA), lactic acid (LA) and acetic acid (AA)) for the inactivation of S. enterica, L. monocytogenes and murine norovirus (MNV-1) on strawberries. A control treatment with chlorine (NaClO) (100 ppm) was included. For each sanitizer, different doses (40, 80 and 120 ppm for PA and 1, 2.5 and 5% for H2O2, LA, AA and CA) and time (2 and 5 min) were studied in order to optimize the decontamination washing step. The best concentrations were 80 ppm for PA, 5% for H2O2 and 2.5% for organic acids (LA, AA and CA) after 2 min treatment. Results indicate that the sanitizers selected may be a feasible alternative to chlorine (100 ppm) for removing selected pathogenic microorganisms (P > 0.05), with reductions about ≥2 log for bacterial strains and ≥ 1.7 log for MNV-1. As the washing water may also increase the microbial counts by cross-contamination, we observed that no pathogenic bacteria were found in wash water after 5% H2O2 and 80 ppm PA after 2 min treatment. On the other hand, we also reported reductions about total aerobic mesophyll (TAM) (0.0-1.4 log CFU/g) and molds and yeasts (M&Y) (0.3-1.8 log CFU/g) with all alternative sanitizers tested. Strawberries treated did not shown significant differences about physio-chemical parameters compared to the untreated samples (initial). For this study, the optimal sanitizer selected was PA, due to the low concentration and cost needed and its microbiocidal effect in wash water and fruit. Notwithstanding the results obtained, the effect of PA in combination with other non-thermal technologies such as water-assisted ultraviolet (UV-C) light should be studied in future research to improve the disinfection of strawberries.
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Affiliation(s)
- J Ortiz-Solà
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain
| | - M Abadias
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain.
| | - P Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - G Sánchez
- Departamento de Tecnologías de Conservación y Seguridad Alimentaria, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
| | - G Bobo
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - I Viñas
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain.
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7
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Ortiz-Solà J, Valero A, Viñas I, Colás-Medà P, Abadias M. Microbial interaction between Salmonella enterica and main postharvest fungal pathogens on strawberry fruit. Int J Food Microbiol 2020; 320:108489. [PMID: 31954976 DOI: 10.1016/j.ijfoodmicro.2019.108489] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/05/2019] [Accepted: 12/13/2019] [Indexed: 01/30/2023]
Abstract
The microbial interaction between Salmonella enterica and the main postharvest fungal pathogens of strawberries was evaluated. Inoculation of fungal suspension was done 2 (D2) and 1 (D1) day(s) before and at the same time (D0) as S. enterica. Fruits were stored at 20 °C and 4 °C. At both temperatures, Botrytis cinerea and Rhizopus stolonifer caused a decrease in S. enterica population. Treatments where the mould was inoculated (D2, D1 and D0) achieved a significant logarithmic reduction (P < 0.05) of S. enterica populations after 48 h (20 °C) and 14 days (4 °C) compared to fungal-uninoculated fruits (CK). Regarding temperature, average reductions were significantly higher at 4 °C (3.38 log10 CFU/wound) than at 20 °C (1.16 log10 CFU/wound) (P < 0.05). Average reductions comprising all treatments were 1.91 and 0.41 log10 CFU/wound for B. cinerea and R. stolonifer at 20 °C, and 3.39 and 3.37 log10 CFU/wound for B. cinerea and R. stolonifer at 4 °C. A linear log10 model was fitted in order to predict the inactivation rate (kmax, log10 CFU/h) of S. enterica. Inactivation rates were higher at 20 °C for D2 treatments than at 4 °C throughout the running time. The main inactivation rate was obtained for B. cinerea at 20 °C (0.160 ± 0.027/h), which was found to have stronger inhibitory activity against S. enterica than R. stolonifer. Univariate analysis ANOVA was carried out to evaluate the effect of different external variables on the inhibition of S. enterica. Results found that single effects were significant (P < 0.05) except for the pH. The inhibitory effect caused by the action of moulds in conjunction with some environmental factors could indicate the potential interactions between strawberry fungal pathogens and S. enterica.
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Affiliation(s)
- J Ortiz-Solà
- Universidad de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - A Valero
- Universidad de Córdoba, Facultad de Veterinaria, Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales s/n, Edif. Darwin anexo C1, Crta. Madrid-Cádiz Km 396A, 14014 Córdoba, Spain
| | - I Viñas
- Universidad de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
| | - P Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Edifici Fruitcentre, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - M Abadias
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Edifici Fruitcentre, Parc de Gardeny, 25003 Lleida, Catalonia, Spain.
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8
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Li D, Hao C, Liu Z, Wang S, Wang Y, Chao Z, Gao S, Chen S. Development of a novel dual priming oligonucleotide system‐based PCR assay for specific detection of
Salmonella
from food samples. J Food Saf 2020. [DOI: 10.1111/jfs.12789] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dan‐Dan Li
- Haikou Customs District P.R.China Haikou Hainan China
| | - Chun‐Bo Hao
- Hainan Province People's Hospital Haikou Hainan China
| | - Zhong‐Mei Liu
- Harbin Customs District P.R.China Harbin Heilongjiang China
| | - Sui‐Jia Wang
- Haikou Customs District P.R.China Haikou Hainan China
| | - Yu Wang
- Chongqing Customs District P.R.China Chongqing China
| | - Zhe Chao
- Institute of Animal Science and Veterinary MedicineHainan Academy of Agricultural Sciences Haikou Hainan China
| | | | - Si Chen
- College of Animal Science and TechnologyHainan University Haikou Hainan China
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Tokarskyy O, Schneider K. Influence of temperature, humidity, and diluent type on survival of Salmonella spp. on the surface of raw tomatoes. POTRAVINARSTVO 2019. [DOI: 10.5219/1121] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Tomatoes are an important commodity, placing fourth among most popular vegetables in the U.S. However, fresh tomatoes lack a final pathogen elimination step and have been implicated in Salmonella-related outbreaks. The purpose of the study was to evaluate survival of Salmonella post-drying in three diluents on the surface of green mature tomatoes at 12 °C or 25 °C. Additionally, low and high air relative humidity influence was evaluated at 25 °C on pathogen survival. A five Salmonella rifampin-resistant strain cocktail was double-washed in buffered peptone water (BPW) and resuspended in 0.1% peptone, BPW, or fresh tomato serum. Inoculum (0.1 mL) was allowed to dry on the surface of tomatoes. For study I, tomatoes were placed in 12 °C and 25 °C incubators with no humidity control and sampled on days 0, 1, 3, and 5. For study II, tomatoes were sampled on days 0, 1 (biosafety hood storage) and on day 5 after storage in two 25 oC incubators (low and high relative humidity). Salmonella was recovered from tomatoes (20 mL BPW) and plated (TSA-rif80, 37 °C, 48 hours). Post-drying Salmonella counts (ca. 4.5 – 5.0 log10 CFU.mL-1) remained at 4.03 and 4.40 log10 CFU.mL-1 in serum after 5 days of storage at 12 °C and 25 °C, respectively. Conversely, corresponding counts in BPW and peptone were lower at ca. 1.4 to 1.8 and 2.2 to 2.8 log units at 12 °C and 25 °C, respectively. At low humidity, post-drying Salmonella counts showed highest decline for peptone (final 1.98 log10 CFU.mL-1) compared to BPW (3.79 log10 CFU.mL-1) and tomato serum (4.75 log10 CFU.mL-1) on day 5. Counts declined rapidly to 0.03, 0.56, and 0.44 log10 CFU.mL-1 for peptone, BPW, and tomato serum, respectively, at high humidity on day 5. To summarize, it was shown that increased solutes have protective effect on Salmonella in desiccated conditions, while high humidity storage causes accelerated death of stationary culture within five days storage period.
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Cao X, Huang R, Chen H. Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries. J Food Sci 2019; 84:1494-1500. [PMID: 31059142 DOI: 10.1111/1750-3841.14613] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 02/28/2019] [Accepted: 03/18/2019] [Indexed: 11/26/2022]
Abstract
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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Affiliation(s)
- Xinang Cao
- Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE, 19716-2150, U.S.A
| | - Runze Huang
- Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE, 19716-2150, U.S.A
| | - Haiqiang Chen
- Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE, 19716-2150, U.S.A
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11
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Numerical and Experimental Investigation on Forced-Air Cooling of Commercial Packaged Strawberries. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0384] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The numerical simulation model of forced-air cooling of strawberries in a clamshell and a box was established by using computational fluid dynamics method. The cooling process of the simulation and the experiment results agreed well in different conditions, indicating that the simulation model was validated. The results showed that the 7/8 cooling time was 180 min, 135 min, 108 min and 100 min and the cooling uniformity coefficients were 0.31, 0.22, 0.24, 0.26 when the diameters of B-vent(the vent on the box) were 30 mm, 40 mm, 50 mm, 60 mm, respectively. The 7/8 cooling time decreased and the cooling uniformity coefficient improved, when the shape of C-vent (the vent on the clamshell) changed from round to rectangular. The 7/8 cooling time also deceased and the cooling uniformity coefficient increased, when the area of C-vent with both round and rectangular shapes increased. These results indicate that both B-vent and C-vent had significant effect on reducing the cooling time and the improving cooling uniformity for strawberries, It is suggested that the optimized vent ratio of B-vent (the diameter is 40 mm) and C-vent (15 mm round or 20 mm × 15 mm rectangular) for the current commercial packaged strawberries were 9.4 % and 8.5 %, respectively.
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12
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Wang W, Zhou Y, Xiao X, Yang G, Wang Q, Wei W, Liu Y, Yang H. Behavior of Salmonella Typhimurium on Fresh Strawberries Under Different Storage Temperatures and Wash Treatments. Front Microbiol 2018; 9:2091. [PMID: 30271386 PMCID: PMC6146104 DOI: 10.3389/fmicb.2018.02091] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Accepted: 08/16/2018] [Indexed: 12/29/2022] Open
Abstract
Fresh strawberries are one of the most popular fruits in China and are vulnerable to microbial contamination. In this study, the behavior of Salmonella Typhimurium on fresh strawberries stored at refrigeration and room temperatures, as well as the effectiveness of mild heat wash treatments at 47, 50, and 53°C on bacterial survival was investigated. The modified Gompertz, Huang, log-linear, and Weibull models were used to fit bacterial growth and survival curves under different treatments. A secondary model based on linear regression was developed to describe the effect of washing temperature on the kinetic parameters of S. Typhimurium survival derived from the Weibull model. During 72 h storage, S. Typhimurium on fresh strawberries stored at 4°C was reduced by 1.35 log CFU/g and growth of 5.64 log CFU/g was observed when strawberries were stored at 25°C. Bacterial reductions of 1.22 ± 0.15, 1.92 ± 0.06, 2.27 ± 0.07 log CFU/g were obtained when washing was carried out at 47, 50 and 53°C for 240 s, respectively. The wash temperature was an important parameter for bacterial inactivation and bacterial populations declined significantly in conjunction with washing time (p < 0.05). Warm wash treatments lead the visible color changes of strawberries, showing a slightly darker appearance while acceptable. The goodness-of-fit indices indicated that the log-linear model provided a satisfactory fit to describe the bacterial survival at 4°C. According to the smaller Akaike information criterion (AIC) value, the modified Gompertz model performed slightly better than the Huang model in describing bacterial growth at 25°C. The high adj-R2 (≥0.90) and small RMSE (≤0.22) indicated the Weibull model better described bacterial behavior under mild heat treatments. We found a close linear relationship between wash temperatures and ln k and ln n. These models were validated by independent experimental data and the values of the bias and accuracy factors fell into the acceptable range.
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Affiliation(s)
- Wen Wang
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yu Zhou
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xingning Xiao
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Guiling Yang
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Qiang Wang
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Wei Wei
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yuanjing Liu
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Hua Yang
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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A Rapid and Sensitive Method for Simultaneous Screening of Nine Foodborne Pathogens Using High-Performance Liquid Chromatography Assay. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0672-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Xu YG, Sun B, Zhao HY, Liu ZM, Jiang YP, Wang L, Qiao XY, Li YJ, Tang LJ. Development and evaluation of a dual priming oligonucleotide system-based multiplex PCR assay for simultaneous detection of six foodborne pathogens. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2765-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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