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Potentiel de croissance d'Escherichia coli O157:H7 sur des fruits (melon et ananas) et des légumes (carottes, scarole) fraîchement coupés et entreposés sous différentes conditions.

Growth potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions.

Auteurs : ABADIAS M., ALEGRE I., OLIVEIRA M., et al.

Type d'article : Article

Résumé

Minimally processed fruits and vegetables are ready-to-eat and do not require further treatment at home. These foods are usually stored in a modified atmosphere and should be maintained at refrigerated conditions until consumption. These fruits and vegetables can become contaminated by foodborne pathogens such as Escherichia coli O157:H7, Salmonella and Listeria monocytogenes, and it has been demonstrated that current industrial sanitising washing treatments do not guarantee the total elimination of the pathogen when present. Thus, it is very important to elucidate whether pathogens are able to grow or survive during storage at different conditions. This study was conducted to determine the effect of the type of produce (escarole, carrot, pineapple or melon), package gas composition (air or modified atmosphere) and temperature (5 or 25°C) on the population dynamics of a strain of E. coli O157:H7. For vegetables, the growth in two films, which created different O2 and CO2 concentrations, and air were compared. At 25°C, growth of E. coli O157:H7 was higher in fresh-cut carrots than in endive, reaching populations between 7.0–8.4 and 5.2–6.3 log cfu/g after 3 days of storage, respectively. In fruits, E. coli O157:H7 grew well in fresh-cut melon regardless of the atmospheric conditions in the package, reaching populations of 8.5 and 8.9 log cfu/g after 1 day of storage in modified atmosphere packaging or under air conditions, respectively. No growth was observed in the fresh-cut pineapple. At 5°C, E. coli O157:H7 did not grow but survived throughout the studied period in all tested commodities. This work emphasises the importance of strict temperature control from processing to consumption, including transportation, distribution, storage and handling in supermarkets and by consumers. [Reprinted with permission from Elsevier. Copyright, 2012].

Détails

  • Titre original : Growth potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions.
  • Identifiant de la fiche : 30005036
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 27 - n. 1
  • Date d'édition : 09/2012
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2012.02.032

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