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Indexed by:期刊论文

Date of Publication:2017-09-01

Journal:FOODBORNE PATHOGENS AND DISEASE

Included Journals:Scopus、SCIE、PubMed

Volume:14

Issue:9

Page Number:510-517

ISSN No.: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.