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Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons.
Food Microbiol. 2007 May; 24(3):288-95.FM

Abstract

The effects of a waiting period at room temperature ( approximately 22 degrees C) before refrigerating fresh-cut watermelon, cantaloupe and honeydew pieces contaminated with Salmonella on survival of the inoculated pathogen were investigated. Whole cantaloupes, honeydew melons and watermelons were washed with water, and fresh-cut pieces from individual melons were prepared and inoculated with a five strain cocktail of Salmonella at 10(5)cfu/ml. Populations of aerobic mesophilic bacteria, yeast and mold and Pseudomonas spp. were higher for fresh-cut cantaloupe than for fresh-cut watermelon and honeydew immediately after preparation. Populations of Salmonella, aerobic mesophilic bacteria, yeast and mold and Pseudomonas ssp. in fresh-cut melons left at room temperature for up to 5h before refrigeration were significantly (P<0.05) higher than populations in fresh-cut melons stored at 5 degrees C immediately after preparation. Populations of Salmonella recovered in fresh-cut melon after inoculation with the cocktail of Salmonella strains averaged 2 log(10)cfu/g for all three types of melons. Populations in fresh-cut watermelon and honeydew pieces declined by 1 log when stored immediately at 5 degrees C for 12 days, while the populations in fresh-cut cantaloupe did not show significant (P>0.05) changes. Populations of Salmonella in fresh-cut melons stored immediately at 10 degrees C for 12 days increased significantly (P<0.05) from 2.0 to 3.0 log(10)cfu/g in watermelon, 1.9 to 3.0 log(10)cfu/g in honeydew and 2.0 to 3.6 log(10)cfu/g in cantaloupe pieces. Holding freshly prepared, contaminated fresh-cut melon pieces at 22 degrees C for 3h or more prior to refrigerated storage would increase the chances of Salmonella proliferation, especially if the fresh-cut melons were subsequently stored at an abusive temperature.

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Authors+Show Affiliations

Ukuku DO
Food Safety Intervention Technologies Research Unit, US Department of Agriculture, Agriculture Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA. dukuku@errc.ars.usda.gov
Sapers GM
No affiliation info available

MeSH

Colony Count, MicrobialConsumer Product SafetyCucurbitaceaeFood ContaminationFood HandlingFood PreservationHumansSalmonellaTemperatureTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17188207

Citation

Ukuku, Dike O., and Gerald M. Sapers. "Effect of Time Before Storage and Storage Temperature On Survival of Salmonella Inoculated On Fresh-cut Melons." Food Microbiology, vol. 24, no. 3, 2007, pp. 288-95.
Ukuku DO, Sapers GM. Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons. Food Microbiol. 2007;24(3):288-95.
Ukuku, D. O., & Sapers, G. M. (2007). Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons. Food Microbiology, 24(3), 288-95.
Ukuku DO, Sapers GM. Effect of Time Before Storage and Storage Temperature On Survival of Salmonella Inoculated On Fresh-cut Melons. Food Microbiol. 2007;24(3):288-95. PubMed PMID: 17188207.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons. AU - Ukuku,Dike O, AU - Sapers,Gerald M, Y1 - 2006/05/09/ PY - 2006/01/10/received PY - 2006/04/13/revised PY - 2006/04/13/accepted PY - 2006/12/26/pubmed PY - 2007/4/6/medline PY - 2006/12/26/entrez SP - 288 EP - 95 JF - Food microbiology JO - Food Microbiol VL - 24 IS - 3 N2 - The effects of a waiting period at room temperature ( approximately 22 degrees C) before refrigerating fresh-cut watermelon, cantaloupe and honeydew pieces contaminated with Salmonella on survival of the inoculated pathogen were investigated. Whole cantaloupes, honeydew melons and watermelons were washed with water, and fresh-cut pieces from individual melons were prepared and inoculated with a five strain cocktail of Salmonella at 10(5)cfu/ml. Populations of aerobic mesophilic bacteria, yeast and mold and Pseudomonas spp. were higher for fresh-cut cantaloupe than for fresh-cut watermelon and honeydew immediately after preparation. Populations of Salmonella, aerobic mesophilic bacteria, yeast and mold and Pseudomonas ssp. in fresh-cut melons left at room temperature for up to 5h before refrigeration were significantly (P<0.05) higher than populations in fresh-cut melons stored at 5 degrees C immediately after preparation. Populations of Salmonella recovered in fresh-cut melon after inoculation with the cocktail of Salmonella strains averaged 2 log(10)cfu/g for all three types of melons. Populations in fresh-cut watermelon and honeydew pieces declined by 1 log when stored immediately at 5 degrees C for 12 days, while the populations in fresh-cut cantaloupe did not show significant (P>0.05) changes. Populations of Salmonella in fresh-cut melons stored immediately at 10 degrees C for 12 days increased significantly (P<0.05) from 2.0 to 3.0 log(10)cfu/g in watermelon, 1.9 to 3.0 log(10)cfu/g in honeydew and 2.0 to 3.6 log(10)cfu/g in cantaloupe pieces. Holding freshly prepared, contaminated fresh-cut melon pieces at 22 degrees C for 3h or more prior to refrigerated storage would increase the chances of Salmonella proliferation, especially if the fresh-cut melons were subsequently stored at an abusive temperature. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/17188207/Effect_of_time_before_storage_and_storage_temperature_on_survival_of_Salmonella_inoculated_on_fresh_cut_melons_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(06)00101-8 DB - PRIME DP - Unbound Medicine ER -