Escherichia coli and Cronobacter sakazakii in 'Tommy Atkins' minimally processed mangos: Survival, growth and effect of UV-C and electrolyzed water
| Autor: | Ana Graça, Célia Quintas, David Santo, Carla Nunes |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Ultraviolet Rays Microorganism 030106 microbiology medicine.disease_cause Microbiology Electrolysis 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Cronobacter sakazakii Food Preservation medicine Escherichia coli Food science Mangifera biology Inoculation Water 04 agricultural and veterinary sciences Human decontamination Contamination biology.organism_classification 040401 food science Disinfection chemistry Sodium hypochlorite Fruit Bacteria Food Science Disinfectants |
| Zdroj: | Food microbiology. 70 |
| ISSN: | 1095-9998 |
| Popis: | These studies were aimed at assessing the growing capacity of Escherichia coli and Cronobacter sakazakii and the effectiveness of Ultraviolet-C (UV-C) radiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the inhibition of these bacteria on minimally processed ‘Tommy Atkins’ mangoes (MPM). The fruits were contaminated by dip inoculation and kept 10 days at 4, 8, 12 and 20 °C while enumerating bacteria. Contaminated mangoes were disinfected using UV-C (2.5, 5, 7.5 and 10 kJ/m2), AEW, NEW and sodium hypochlorite (SH) and the microorganisms were monitored. None of the enterobacteria grew at 4, 8 and 12 °C regardless of having persisted during the 10-day period. At 20 °C, E. coli and C. sakazakii grew, after adaption phases of 48 h and 24 h, to values of 8.7 and 8.5 log cfu/g at day eight, respectively. E. coli showed the highest reduction counts on the MPM washed with NEW and SH (2.2 log cfu/g). UV-C was more effective in reducing C. sakazakii (2.4–2.6 log cfu/g), when compared to AEW, NEW and SH (1.2–1.8 log cfu/g). The efficacy of decontamination technologies depends on microorganisms, highlighting the importance of preventing contamination at the primary production and of combining different methods to increase the safety of fresh-cut fruits. |
| Databáze: | OpenAIRE |
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