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Survival and growth of Listeria monocytogenes and enterohemorrhagic Escherichia coli O157:H7 in minimally processed artichokes.

Author(s) : SANZ S., GIMÉNEZ M., OLARTE C.

Type of article: Article

Summary

The ability of Listeria monocytogenes and Escherichia coli O157:H7 (inoculated by immersion) to survive on artichokes during preparation was determined. Peeling, cutting, and disinfecting operations (immersion in 50 ppm of a free chlorine solution at 4°C for 5 min) reduced populations of L. monocytogenes and E. coli O157:H7 by only 1.6 and 0.8 log units, respectively. An organic acid rinse (0.02% citric acid and 0.2% ascorbic acid) was more effective than a tap water rinse in removing these pathogens. Both pathogens can be present on artichokes at the packaging stage, so their behaviour during the storage of minimally processed artichokes was investigated. Batches of artichokes inoculated with L. monocytogenes or E. coli O157:H7 were packaged in P-Plus film bags and stored at 4°C for 16 days. During this period, the equilibrium atmosphere composition and natural background microflora (mesophiles, psychrotrophs, anaerobes, and fecal coliforms) were also analysed. The inoculum did not have any effect on the final atmospheric composition (10% O2, 13% CO2) or on the survival of the natural background microflora. L. monocytogenes was able to survive during the entire storage period in the inoculated batches, while the E. coli O157:H7 level increased by 1.5 log units in the inoculated batch. The modified atmosphere was unable to control the behaviour of either pathogen.

Details

  • Original title: Survival and growth of Listeria monocytogenes and enterohemorrhagic Escherichia coli O157:H7 in minimally processed artichokes.
  • Record ID : 2004-1754
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 12
  • Publication date: 2003/12
  • Document available for consultation in the library of the IIR headquarters only.

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