Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage.

Autor: Alves JM; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil., Alvarenga VO; Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil., Tavares da Silva R; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil., de Souza Pedrosa GT; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil., Silva FA; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil., Bicca GB; Department of Food Engineering, Federal University of Rondônia, Ariquemes, Rondônia, Brazil., Baldwin C; Stockton University - Department of Data Science and Strategic Analytics, USA., Schaffner DW; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901, USA., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil. Electronic address: magnani2@gmail.com.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2024 Jun; Vol. 120, pp. 104495. Date of Electronic Publication: 2024 Feb 17.
DOI: 10.1016/j.fm.2024.104495
Abstrakt: This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R 2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The interaction between temperature and RH was significant in all sliced vegetables. Higher temperatures and RH values favored Salmonella growth. As temperature or RH decreased, the rate of S. enterica change varied by vegetable. The models developed here can improve risk management of Salmonella in fresh cut vegetables.
Competing Interests: Declaration of competing interest The authors declare no conflict of interest.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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