A longitudinal study on the bacterial quality of baby spinach cultivated in Arizona and California.

Autor: Sunil S; Department of Food Science, Cornell University, Ithaca, New York, USA., Walsky T; Department of Food Science, Cornell University, Ithaca, New York, USA., Henry M; Department of Food Science, Cornell University, Ithaca, New York, USA., Kemmerling L; Department of Food Science, Cornell University, Ithaca, New York, USA., Pajor M; Department of Food Science, Cornell University, Ithaca, New York, USA., Guo X; Department of Food Science, Cornell University, Ithaca, New York, USA., Murphy SI; Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, New York, USA., Ivanek R; Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, New York, USA., Wiedmann M; Department of Food Science, Cornell University, Ithaca, New York, USA.
Jazyk: angličtina
Zdroj: Applied and environmental microbiology [Appl Environ Microbiol] 2024 Aug 21; Vol. 90 (8), pp. e0055324. Date of Electronic Publication: 2024 Jul 12.
DOI: 10.1128/aem.00553-24
Abstrakt: In the U.S., baby spinach is mostly produced in Arizona (AZ) and California (CA). Characterizing the impact of growing region on the bacterial quality of baby spinach can inform quality management practices in industry. Between December 2021 and December 2022, baby spinach was sampled after harvest and packaging for microbiological testing, including shelf-life testing of packaged samples that were stored at 4°C. Samples were tested to (i) determine bacterial concentration, and (ii) obtain and identify bacterial isolates. Packaged samples from the Salinas, CA, area ( n = 13), compared to those from the Yuma, AZ, area ( n = 9), had a significantly higher bacterial concentration, on average, by 0.78 log 10 CFU/g ( P < 0.01, based on aerobic, mesophilic plate count data) or 0.67 log 10 CFU/g ( P < 0.01, based on psychrotolerant plate count data); the bacterial concentrations of harvest samples from the Yuma and Salinas areas were not significantly different. Our data also support that an increase in preharvest temperature is significantly associated with an increase in the bacterial concentration on harvested and packaged spinach. A Fisher's exact test and linear discriminant analysis (effect size), respectively, demonstrated that (i) the genera of 2,186 bacterial isolates were associated ( P < 0.01) with growing region and (ii) Pseudomonas spp. and Exiguobacterium spp. were enriched in spinach from the Yuma and Salinas areas, respectively. Our findings provide preliminary evidence that growing region and preharvest temperature may impact the bacterial quality of spinach and thus could inform more targeted strategies to manage produce quality.
Importance: In the U.S., most spinach is produced in Arizona (AZ) and California (CA) seasonally; typically, spinach is cultivated in the Yuma, AZ, area during the winter and in the Salinas, CA, area during the summer. As the bacterial quality of baby spinach can influence consumer acceptance of the product, it is important to assess whether the bacterial quality of baby spinach can vary between spinach-growing regions. The findings of this study provide insights that could be used to support region-specific quality management strategies for baby spinach. Our results also highlight the value of further evaluating the impact of growing region and preharvest temperature on the bacterial quality of different produce commodities.
Competing Interests: M.W. is a paid consultant for Neogen.
Databáze: MEDLINE
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