Release Time:2019-03-11  Hits:

Indexed by: Journal Article

Date of Publication: 2017-09-01

Journal: FOODBORNE PATHOGENS AND DISEASE

Included Journals: PubMed、SCIE、Scopus

Volume: 14

Issue: 9

Page Number: 510-517

ISSN: 1535-3141

Key Words: fresh-cut fruits; Salmonella spp; E. coli O157:H7; growth potential; temperature-dependent growth

Abstract: The objective of this work was to determine the growth potential of Salmonella spp. and Escherichia coli O157:H7 on fresh-cut honeydew melon, cantaloupe, watermelon, pitaya, mango, papaya, and pineapple stored at 5 degrees C, 13 degrees C, and 25 degrees C. The results showed that both pathogens were able to grow on fresh-cut fruits except fresh-cut pineapple at 13 degrees C and 25 degrees C. Salmonella spp. grew more rapidly on fresh-cut honeydew melon, cantaloupe, watermelon, and mango than did E. coli O157:H7 at 13 degrees C. The growth of both species was inhibited on fresh-cut pineapple, with that of Salmonella spp. being particularly pronounced. Naturally occurring microbiota populations on fresh-cut fruits increased significantly at 13 degrees C and 25 degrees C, but no significant changes in growth were observed for Salmonella spp., E. coli O157:H7, or natural microbiota species at 5 degrees C. The study therefore emphasizes the importance of strict temperature control from processing to consumption, including transportation, distribution, storage, and handling in supermarkets and by consumers.