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Alves JM, Alvarenga VO, Tavares da Silva R, de Souza Pedrosa GT, Silva FA, Bicca GB, Baldwin C, Schaffner DW, Magnani M. Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage. Food Microbiol 2024; 120:104495. [PMID: 38431315 DOI: 10.1016/j.fm.2024.104495] [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: 02/12/2024] [Accepted: 02/14/2024] [Indexed: 03/05/2024]
Abstract
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The interaction between temperature and RH was significant in all sliced vegetables. Higher temperatures and RH values favored Salmonella growth. As temperature or RH decreased, the rate of S. enterica change varied by vegetable. The models developed here can improve risk management of Salmonella in fresh cut vegetables.
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Affiliation(s)
- Jade Morais Alves
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Verônica Ortiz Alvarenga
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Ruthchelly Tavares da Silva
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Geany Targino de Souza Pedrosa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Francyeli Araújo Silva
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Gerson Balbueno Bicca
- Department of Food Engineering, Federal University of Rondônia, Ariquemes, Rondônia, Brazil
| | - Clif Baldwin
- Stockton University - Department of Data Science and Strategic Analytics, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil.
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Bolten S, Belias A, Weigand KA, Pajor M, Qian C, Ivanek R, Wiedmann M. Population dynamics of Listeria spp., Salmonella spp., and Escherichia coli on fresh produce: A scoping review. Compr Rev Food Sci Food Saf 2023; 22:4537-4572. [PMID: 37942966 DOI: 10.1111/1541-4337.13233] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 08/05/2023] [Accepted: 08/10/2023] [Indexed: 11/10/2023]
Abstract
Collation of the current scope of literature related to population dynamics (i.e., growth, die-off, survival) of foodborne pathogens on fresh produce can aid in informing future research directions and help stakeholders identify relevant research literature. A scoping review was conducted to gather and synthesize literature that investigates population dynamics of pathogenic and non-pathogenic Listeria spp., Salmonella spp., and Escherichia coli on whole unprocessed fresh produce (defined as produce not having undergone chopping, cutting, homogenization, irradiation, or pasteurization). Literature sources were identified using an exhaustive search of research and industry reports published prior to September 23, 2021, followed by screening for relevance based on strict, a priori eligibility criteria. A total of 277 studies that met all eligibility criteria were subjected to an in-depth qualitative review of various factors (e.g., produce commodities, study settings, inoculation methodologies) that affect population dynamics. Included studies represent investigations of population dynamics on produce before (i.e., pre-harvest; n = 143) and after (i.e., post-harvest; n = 144) harvest. Several knowledge gaps were identified, including the limited representation of (i) pre-harvest studies that investigated population dynamics of Listeria spp. on produce (n = 13, 9% of pre-harvest studies), (ii) pre-harvest studies that were carried out on non-sprouts produce types grown using hydroponic cultivation practices (n = 7, 5% of pre-harvest studies), and (iii) post-harvest studies that reported the relative humidity conditions under which experiments were carried out (n = 56, 39% of post-harvest studies). These and other knowledge gaps summarized in this scoping review represent areas of research that can be investigated in future studies.
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Affiliation(s)
- Samantha Bolten
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Alexandra Belias
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Kelly A Weigand
- Cary Veterinary Medical Library, Auburn University, Auburn, Alabama, USA
- Flower-Sprecher Veterinary Library, Cornell University, Ithaca, New York, USA
| | - Magdalena Pajor
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Chenhao Qian
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Renata Ivanek
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, New York, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, New York, USA
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Girbal M, Strawn LK, Murphy CM, Schaffner DW. Wet versus Dry Inoculation Methods Have a Significant Effect of Listeria monocytogenes Growth on Many Types of Whole Intact Fresh Produce. J Food Prot 2021; 84:1793-1800. [PMID: 34115865 DOI: 10.4315/jfp-21-187] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 06/08/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Listeria monocytogenes causes relatively few outbreaks linked to whole fresh produce but triggers recalls each year in the United States. There are limited data on the influence of wet versus dry inoculation methods on pathogen growth on whole produce. A cocktail of five L. monocytogenes strains that included clinical, food, and environmental isolates associated with foodborne outbreaks and recalls was used. Cultures were combined to target a final wet inoculum concentration of 4 to 5 log CFU/mL. The dry inoculum was prepared by mixing wet inoculum with 100 g of sterile sand and drying for 24 h. Produce investigated belonged to major commodity families: Ericaceae (blackberry, raspberry, and blueberry), Rutaceae (lemon and mandarin orange), Rosaceae (sweet cherry), Solanaceae (tomato), Brassaceae (cauliflower and broccoli), and Apiaceae (carrot). Whole intact, inoculated fruit and vegetable commodities were incubated at 2, 12, 22, and 35 ± 2°C. Commodities were sampled for up to 28 days, and the experiment was replicated six times. The average maximum growth increase was obtained by measuring the maximum absolute increase for each replicate within a specific commodity, temperature, and inoculation method. Data for each commodity, replicate, and temperature were used to create primary growth or survival models describing the lag phase and growth or shoulder and decline as a function of time. Use of a liquid inoculum (versus dry inoculum) resulted in a markedly increased L. monocytogenes growth rate and growth magnitude on whole produce surfaces. Temperature highly influenced this difference: a greater effect seen with more commodities at higher temperatures (22 and 35°C) versus lower temperatures (2 and 12°C). These findings need to be explored for other commodities and pathogens. The degree to which wet or dry inoculation techniques more realistically mimic contamination conditions throughout the supply chain (e.g., production, harvest, postharvest, transportation, or retail) should be investigated. HIGHLIGHTS
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Affiliation(s)
- Marina Girbal
- Department of Food Science, 65 Dudley Road, Rutgers University, New Brunswick, New Jersey 08901
| | - Laura K Strawn
- Department of Food Science & Technology, 1230 Washington Street S.W., Blacksburg, Virginia 24061, USA
| | - Claire M Murphy
- Department of Food Science & Technology, 1230 Washington Street S.W., Blacksburg, Virginia 24061, USA
| | - Donald W Schaffner
- Department of Food Science, 65 Dudley Road, Rutgers University, New Brunswick, New Jersey 08901
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Rodrigues Marques Ferreira ÍH, de Souza Pedrosa GT, Jung J, Ferreira de Melo AN, Campagnollo FB, Schaffner DW, Magnani M. Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109849] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Tokarskyy O, Korda M, Lukyantseva H. Transfer efficacy of Escherichia coli O157:H7 between surfaces of green mature tomatoes and common food processing materials. POTRAVINARSTVO 2020. [DOI: 10.5219/1408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objectives of this study were: a) to evaluate E. coli O157:H7 survival on green mature tomatoes and squares of common food processing materials – stainless steel, plastic (HDPE), and vinyl conveyor belt (PVC) – post-drying, stored at 25 ºC in the humidified environment for four days; b) to determine pathogen transfer rates (wet, 90 minutes, or 24-hours drying post-inoculation), from inoculated tomato surfaces to uninoculated steel, plastic, and vinyl conveyor belt squares and conversely. It was shown that E. coli O157:H7 did not survive well on the surface of tomatoes, resulting in a decline from 5.3 log10 CFU.mL-1 90 minutes post-drying to 1.4 log10 CFU.mL-1 on day 4. Similarly, the pathogen did not survive well on the surface of food processing squares, with numbers declining over 4 days from 4.04, 4.44, and 4.19 CFU.mL-1 of rinsate 90 minutes squares post-drying to 0.72, 0.50, 0.83 log10 CFU.mL-1, which is close to the detection limit, for the steel, vinyl belt, and plastic, respectively. Successful cross-contamination between tomatoes and food processing surfaces was achieved during wet transfer; while transfer after 90 minutes inoculum post-drying and 24 hours were less successful. This can be explained by both lack of liquid media with suspended bacteria for transfer and fast pathogen die-off after desiccation. Dry transfers, as shown by the percentage of “positive” for pathogen presence tomatoes and squares, as well as bacterial counts, were more successful from tomatoes to squares, but not conversely. Special concern raised vinyl conveyor belt, where the surface picked up the most pathogen cells from the surface of tomatoes, resulting in 100% positive during 90 minute-dry transfers, followed by plastic (66.7% positive) and steel (55.6% positive). To summarize, we presented data on the possibility of cross-contamination between mature green tomatoes and common food processing surfaces, which may be interesting for the processors for risk evaluation.
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Tokarskyy O, Korda M. Influence of suspension liquid total solids on E. coli O157:H7 survival and transfer efficacy between green tomatoes and cardboard. POTRAVINARSTVO 2019. [DOI: 10.5219/1210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objectives of this study were: a) to determine E. coli O157:H7 survival on tomatoes and cardboard squares post-drying, stored at 25 ºC in humidified environment for four days, in buffered peptone water (BPW), and 0.1% diluted peptone (DP); b) to determine pathogen transfer rates (0, 1.5, or 24-hours drying post-inoculation), from inoculated tomato surfaces to uninoculated cardboard squares and conversely; and c) to evaluate SystemSure Plus ATP luminometer for recognizing contamination on visibly soiled (BPW) or visible clean (DP) cardboard. In tomato inoculation studies, E. coli O157:H7 survived better on the fruit when the inoculum was prepared using DP as compared to BPW. The 1.5-hours post drying counts of 5.34 and 5.76 log10 CFU.mL-1 in the rinsate substantially declined to 1.45 and 1.17 log10 CFU.mL-1 on day four, for DP and BPW, respectively. In cardboard inoculation studies, E. coli O157:H7 persisted for four days, with 1.5-hours post-drying counts and day four counts of 4.53 (DP) and 2.55 log10 CFU.mL-1 (BPW), contrary to 3.81 (DP) and 1.92 log10 CFU.mL-1 (BPW). Under the first impression, the slower die-off of E. coli O157:H7 on cardboard questions the possibility of reusing cardboard boxes due to the potential for cross-contamination. In wet transfer (0 hour drying) trials, both tomato-to-cardboard and cardboard-to-tomato yielded 100% positive transfers irrespective of diluent type. Dry transfer (1.5-hours drying interval post inoculation) from tomato-to-cardboard were 100% positive, but no positives were noted when inoculated, dried cardboard was contacted to tomatoes, irrespective of diluent. Results of transfers with BPW as the diluent showed 100% positive transfer from 24-hours dry tomatoes-to-cardboard, as inoculation spots on the tomatoes remained moist due to hygroscopic nature of solutes in BPW. Conversely, only a 40% positive transfer rate was observed under the same conditions with DP as diluent. No positive transfers were recorded from 24-hours dry cardboard-to-tomatoes, irrespective of diluent type. Though E. coli O157:H7 survived better on the surface of cardboard compared to the surface of tomatoes on day four, the dry transfers were more efficient from tomatoes-to-cardboard than conversely, possibly due to smooth and hydrophobic properties of the tomato, and rough and porous surface of the cardboard. ATP luciferase UltrasnapTM swab test showed 9/9 “pass” results for sterile liquid DP and BPW, while 9/9 “fail” results were observed with liquid peptone and BPW contaminated at ca. 9.0 log10 CFU.mL-1E. coli O157:H7. Cardboard squares treated and dried, with sterile DP, showed 8/9 “pass” ATP luciferase results, and 1/9 “warning”, while cardboard squares with contaminated DP showed 9/9 “fail” result. Cardboard squares treated and dried, with sterile BPW, showed 7/9 “pass” ATP luciferase results, and 2/9 “warning”, while cardboard squares with contaminated BPW showed 9/9 “fail” result. Luminometer can simplify detection of microbial load, as well as organic residues, helping to check cardboard boxes for cleanness.
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Tokarskyy O, Korda M. Microbiological comparison of visibly dirty and visibly clean mature green tomatoes before and after treatments with deionized water or chlorine in model overhead spray brush roller system. POTRAVINARSTVO 2019. [DOI: 10.5219/1178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The purpose of the current study was to compare natural microflora counts of mature green tomatoes as influenced by visual cleanness, and investigate ability of chlorine sanitizer to reduce different groups of natural microflora on the surface of tomatoes using overhead spray brush roller system. We hypothesized that natural microflora might not be equally affected, with vegetative Gram negative bacteria being more sensitive and soil-related Gram positive sporoforming bacilli and molds more resistant. Microflora from untreated visibly clean and visibly dirty tomatoes, as well as from visibly clean tomatoes after 30 seconds deionized water or 100 ppm chlorine treatments, was recovered and spread plated on Tryptic Soy agar, MacConkey agar, and acidified Potato Dextrose agar. Microflora from untreated and chlorine-treated tomatoes was non-specifically enriched and plated on agar with chlorine paper disc diffusion assay applied to check for inhibition zone differences. Interestingly, there was no significant difference in plate counts between visibly clean and dirty tomatoes (p >0.05). Chlorine was more effective than water alone to reduce microbial counts on tomatoes for all microbiological media tested. Based on similar relative reductions of microorganisms in each group, it was concluded that chlorine may have no preferential kill for investigated groups of microorganisms. High counts remaining after treatment with chlorine solution suggested possibility of resistant microbial biofilm formation on the surface of tomatoes.
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