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Pasteurisation de la surface des cantaloups entiers frais inoculés avec Salmonella Poona ou Escherichia coli.

Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella Poona or Escherichia coli.

Auteurs : ANNOUS B. A., BURKE A., SITES J. E.

Type d'article : Article

Résumé

Numerous outbreaks of salmonellosis by Salmonella Poona have been associated with the consumption of cantaloupe. Commercial washing processes for cantaloupe are limited in their ability to inactivate or remove this human pathogen. The objective of the study was to develop a commercial-scale surface pasteurization process to enhance the microbiological safety of cantaloupe. Populations of indigenous bacteria recovered from cantaloupes that were surface pasteurised at 96, 86, or 76 °C for 2 to 3 min were significantly lower than those of the controls. Whole cantaloupes, surface inoculated with Salmonella Poona RM 2350 or Escherichia coli ATCC 25922 to a final cell concentration of ca. 5 log CFU/cm2 were stored at 4 °C or room temperature for up to 72 h before processing. Treatments at 76 °C for 2 to 3 min at 24 h postinoculation resulted in a reduction in excess of 5 log CFU/cm2 of Salmonella Poona and E. coli populations. Cantaloupes that were surface pasteurised and stored at 4 °C for 21 days retained their firmness qualities and had no visible mould growth compared with the controls, which became soft and mouldy. These results indicate that surface pasteurization will enhance the microbiological safety of cantaloupes and will extend the shelf life. Storage of untreated inoculated cantaloupes at RT for 24 to 72 h postinoculation caused a significant increase in Salmonella Poona and E. coli populations compared with storage at 4 °C. This indicates that cantaloupes should be refrigerated as soon as possible following harvest to suppress the growth of any possible contaminant on the rind.

Détails

  • Titre original : Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella Poona or Escherichia coli.
  • Identifiant de la fiche : 2005-0774
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 67 - n. 9
  • Date d'édition : 09/2004

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