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Behavior of Listeria monocytogenes in avocado pulp and processed guacamole.

Author(s) : ITURRIAGA M. H., ARVIZU-MEDRANO S. M., ESCARÍN E. F.

Type of article: Article

Summary

The potential ability of Listeria monocytogenes to grow or survive in avocado pulp (AP) and processed guacamole (PG) stored at 22, 4 to 7, and -18°C was studied. AP and PG were manufactured in Michoacan, Mexico. PG consisted of AP mixed with dehydrated vegetables, antioxidants, and preservatives. Populations of L. monocytogenes in AP stored at 22°C increased after 24 and 48 h, respectively. At 4 to 7°C, the growth rate of L. monocytogenes in AP was greatly decreased; generation time was 8.2 h, in contrast with 1.35 h observed at 22°C. L. monocytogenes populations did not increase in PG either at 22°C for 48 h or at 4 to 7°C for 15 days. The bacteriostatic effect in PG may have resulted from the presence of added substances, especially citric acid and disodium dihydrogen pyrophosphate. Aerobic plate counts and coliforms increased in AP and PG stored at ambient temperature and under refrigeration. L. monocytogenes survived at least 58 weeks in both products stored frozen at -18°C. Although the composition of avocado fruit differs significantly from that typical of most fruits, these results underline AP as a potential vehicle of human listeriosis and indicate that freezing should not be used as the sole mechanism to control this pathogen.

Details

  • Original title: Behavior of Listeria monocytogenes in avocado pulp and processed guacamole.
  • Record ID : 2003-2859
  • Languages: English
  • Source: Journal of Food Protection - vol. 65 - n. 11
  • Publication date: 2002/11
  • Document available for consultation in the library of the IIR headquarters only.

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