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Indexed by:Journal Papers

Date of Publication:2015-11-01

Journal:JOURNAL OF FOOD SCIENCE

Included Journals:SCIE、Scopus

Volume:80

Issue:11

Page Number:M2548-M2554

ISSN No.:0022-1147

Key Words:foodborne pathogens; food safety; fresh-cut tropical fruits; growth potential

Abstract:The objective of this study was to evaluate the fate of Staphylococcus aureus, Listeria monocytogenes, and natural microbiota on fresh-cut tropical fruits (pitaya, mango, papaya and pineapple) with commercial PVC film at different storage temperature (5, 13, and 25 degrees C). The results showed that S. aureus, L. monocytogenes, and natural microbiota increased significantly on fresh-cut tropical fruits at 25 degrees C. Both pathogen and natural microbiota were able to grow on fresh-cut tropical fruits at 13 degrees C. The maximum population of L. monocytogenes was higher than that of S. aureus on fresh-cut tropical fruits. L. monocytogenes and S. aureus could survive without growth on fresh-cut pitaya, mango, and papaya at 5 degrees C. The population of L. monocytogenes declined significantly on fresh-cut pineapple at all temperature, indicating composition of fresh-cut pineapple could inhibit growth of L. monocytogenes. However, S. aureus was still able to grow on fresh-cut pineapple at storage temperature. Thus, this study suggests that 4 kinds of fresh-cut tropical fruits (pitaya, mango, papaya, and pineapple) should be stored at low temperature to extend shelf life as well as to ensure the safety of fresh-cut fruits.