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Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage.
J Food Prot. 2015 Jul; 78(7):1288-95.JF

Abstract

For health reasons, people are consuming fresh-cut fruits with or without minimal processing and, thereby, exposing themselves to the risk of foodborne illness if such fruits are contaminated with bacterial pathogens. This study investigated survival and growth parameters of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and aerobic mesophilic bacteria transferred from cantaloupe rind surfaces to fresh-cut pieces during fresh-cut preparation. All human bacterial pathogens inoculated on cantaloupe rind surfaces averaged ∼4.8 log CFU/cm(2), and the populations transferred to fresh-cut pieces before washing treatments ranged from 3 to 3.5 log CFU/g for all pathogens. A nisin-based sanitizer developed in our laboratory and chlorinated water at 1,000 mg/liter were evaluated for effectiveness in minimizing transfer of bacterial populations from cantaloupe rind surface to fresh-cut pieces. Inoculated and uninoculated cantaloupes were washed for 5 min before fresh-cut preparation and storage of fresh-cut pieces at 5 and 10°C for 15 days and at 22°C for 24 h. In fresh-cut pieces from cantaloupe washed with chlorinated water, only Salmonella was found (0.9 log CFU/g), whereas E. coli O157:H7 and L. monocytogenes were positive only by enrichment. The nisin-based sanitizer prevented transfer of human bacteria from melon rind surfaces to fresh-cut pieces, and the populations in fresh-cut pieces were below detection even by enrichment. Storage temperature affected survival and the growth rate for each type of bacteria on fresh-cut cantaloupe. Specific growth rates of E. coli O157:H7, Salmonella, and L. monocytogenes in fresh-cut pieces were similar, whereas the aerobic mesophilic bacteria grew 60 to 80 % faster and had shorter lag phases.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ukuku DO
Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA. dike.ukuku@ars.usda.gov.
Huang L
Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
Sommers C
Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.

MeSH

Anti-Bacterial AgentsChlorineColony Count, MicrobialConsumer Product SafetyCucumis meloCucurbitaceaeEscherichia coli O157Food HandlingFood MicrobiologyFood PreservativesFruitHumansListeria monocytogenesNisinSalmonellaTemperatureWater

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26197279

Citation

Ukuku, Dike O., et al. "Efficacy of Sanitizer Treatments On Survival and Growth Parameters of Escherichia Coli O157:H7, Salmonella, and Listeria Monocytogenes On Fresh-Cut Pieces of Cantaloupe During Storage." Journal of Food Protection, vol. 78, no. 7, 2015, pp. 1288-95.
Ukuku DO, Huang L, Sommers C. Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage. J Food Prot. 2015;78(7):1288-95.
Ukuku, D. O., Huang, L., & Sommers, C. (2015). Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage. Journal of Food Protection, 78(7), 1288-95. https://doi.org/10.4315/0362-028X.JFP-14-233
Ukuku DO, Huang L, Sommers C. Efficacy of Sanitizer Treatments On Survival and Growth Parameters of Escherichia Coli O157:H7, Salmonella, and Listeria Monocytogenes On Fresh-Cut Pieces of Cantaloupe During Storage. J Food Prot. 2015;78(7):1288-95. PubMed PMID: 26197279.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage. AU - Ukuku,Dike O, AU - Huang,Lihan, AU - Sommers,Christopher, PY - 2015/7/22/entrez PY - 2015/7/22/pubmed PY - 2016/2/16/medline SP - 1288 EP - 95 JF - Journal of food protection JO - J Food Prot VL - 78 IS - 7 N2 - For health reasons, people are consuming fresh-cut fruits with or without minimal processing and, thereby, exposing themselves to the risk of foodborne illness if such fruits are contaminated with bacterial pathogens. This study investigated survival and growth parameters of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and aerobic mesophilic bacteria transferred from cantaloupe rind surfaces to fresh-cut pieces during fresh-cut preparation. All human bacterial pathogens inoculated on cantaloupe rind surfaces averaged ∼4.8 log CFU/cm(2), and the populations transferred to fresh-cut pieces before washing treatments ranged from 3 to 3.5 log CFU/g for all pathogens. A nisin-based sanitizer developed in our laboratory and chlorinated water at 1,000 mg/liter were evaluated for effectiveness in minimizing transfer of bacterial populations from cantaloupe rind surface to fresh-cut pieces. Inoculated and uninoculated cantaloupes were washed for 5 min before fresh-cut preparation and storage of fresh-cut pieces at 5 and 10°C for 15 days and at 22°C for 24 h. In fresh-cut pieces from cantaloupe washed with chlorinated water, only Salmonella was found (0.9 log CFU/g), whereas E. coli O157:H7 and L. monocytogenes were positive only by enrichment. The nisin-based sanitizer prevented transfer of human bacteria from melon rind surfaces to fresh-cut pieces, and the populations in fresh-cut pieces were below detection even by enrichment. Storage temperature affected survival and the growth rate for each type of bacteria on fresh-cut cantaloupe. Specific growth rates of E. coli O157:H7, Salmonella, and L. monocytogenes in fresh-cut pieces were similar, whereas the aerobic mesophilic bacteria grew 60 to 80 % faster and had shorter lag phases. SN - 1944-9097 UR - https://www.unboundmedicine.com/medline/citation/26197279/Efficacy_of_Sanitizer_Treatments_on_Survival_and_Growth_Parameters_of_Escherichia_coli_O157:H7_Salmonella_and_Listeria_monocytogenes_on_Fresh_Cut_Pieces_of_Cantaloupe_during_Storage_ DB - PRIME DP - Unbound Medicine ER -