Inactivation of Salmonella in grape tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating
| Autor: | Modesto Olanya, Xuetong Fan, Sudarsan Mukhopadhyay, Vijay K. Juneja, Dike O. Ukuku, Tony Z. Jin, Kimberly J. B. Sokorai |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Salmonella Formates Formic acid 030106 microbiology Population Colony Count Microbial medicine.disease_cause Microbiology 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Solanum lycopersicum Isothiocyanates medicine Food science education Acetic Acid chemistry.chemical_classification Chitosan education.field_of_study Microbial Viability Plant Stems biology Inoculation Salmonella enterica 04 agricultural and veterinary sciences General Medicine biology.organism_classification Allyl isothiocyanate 040401 food science chemistry Isothiocyanate Food Microbiology Food Science Organic acid |
| Zdroj: | International Journal of Food Microbiology. 266:234-240 |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2017.12.018 |
| Popis: | The objective of this study was to evaluate inactivation of inoculated Salmonella enterica on grape tomato stem scars exploiting integrated treatment of organic acid wash (AW) followed by chitosan-allyl isothiocyanate (CT-AIT) coating. The treatment effect on microbial loads and fruit quality during 21days storage at 10°C was also determined. A bacterial cocktail containing three serotypes of Salmonella enterica was used for this study based on their association with produce-related outbreaks. Tomatoes were spot inoculated on stem scars and then immersed in an organic acid solution (700ml) containing 0.5% (v/v) each of acetic (AA) and formic acid (FA) to wash under mild agitation for 1min at ambient temperature (22°C) followed by 1min dipping in a coating solution containing 6mlAIT/g CT. AW in 0.5% organic acid (AA+FA) for 1min reduced Salmonella population by 2.7logCFU/g from an initial load of 7.8logCFU/g, while additional coating treatment of AW tomatoes reduced the pathogens on stem scars to undetectable levels (0.7logCFU/g), achieving, in combination, a7logCFU/g reduction for the pathogen. Although the populations of Salmonella in the controls (approx. 7.8logCFU/g stem scar) did not change significantly during 21days of storage at 10°C, the populations were reduced to undetectable level in the integrated (AW plus CT-AIT) treated stem scars on day 1 and no regrowth was observed during storage. The treatment significantly (p0.05) reduced background bacterial loads to approx. 1.3logCFU/g and the population remained unchanged through day 21 at 10°C. The treatment also completely inactivated mold and yeast on day 1 with no growth reoccurrence. These results indicate that the integrated treatment can provide a safe and effective intervention strategy for grape tomatoes. |
| Databáze: | OpenAIRE |
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