Growth of Salmonella spp. and Escherichia coli O157:H7 on Fresh-Cut Fruits Stored at Different Temperatures

被引：15

作者：

Feng, Ke ^{[1
,2
,3
]}

Hu, Wenzhong ^{[2
,3
]}

Jiang, Aili ^{[2
,3
]}

Saren, Gaowa ^{[1
,2
,3
]}

Xu, Yongping ^{[1
]}

Ji, Yaru ^{[1
,2
]}

Shao, Wenjun ^{[2
]}

机构：

[1] Dalian Univ Technol, Sch Life Sci & Biotechnol, Dalian, Peoples R China

[2] Dalian Nationalities Univ, Coll Life Sci, Dalian 116600, Peoples R China

[3] Minist Educ, Key Lab Biotechnol & Bioresources Utilizat, Dalian, Peoples R China

来源：

FOODBORNE PATHOGENS AND DISEASE | 2017年 / 14卷 / 09期

关键词：

fresh-cut fruits; Salmonella spp; E. coli O157:H7; growth potential; temperature-dependent growth; LISTERIA-MONOCYTOGENES; STAPHYLOCOCCUS-AUREUS; TROPICAL FRUITS; VEGETABLES; ENTERICA; FATE; ENTERITIDIS; MICROBIOTA; PATHOGENS; SURVIVAL;

D O I：

10.1089/fpd.2016.2255

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this work was to determine the growth potential of Salmonella spp. and Escherichia coli O157:H7 on fresh-cut honeydew melon, cantaloupe, watermelon, pitaya, mango, papaya, and pineapple stored at 5 degrees C, 13 degrees C, and 25 degrees C. The results showed that both pathogens were able to grow on fresh-cut fruits except fresh-cut pineapple at 13 degrees C and 25 degrees C. Salmonella spp. grew more rapidly on fresh-cut honeydew melon, cantaloupe, watermelon, and mango than did E. coli O157:H7 at 13 degrees C. The growth of both species was inhibited on fresh-cut pineapple, with that of Salmonella spp. being particularly pronounced. Naturally occurring microbiota populations on fresh-cut fruits increased significantly at 13 degrees C and 25 degrees C, but no significant changes in growth were observed for Salmonella spp., E. coli O157:H7, or natural microbiota species at 5 degrees C. The study therefore emphasizes the importance of strict temperature control from processing to consumption, including transportation, distribution, storage, and handling in supermarkets and by consumers.

引用

页码：510 / 517

页数：8

共 29 条

[1] Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments [J].