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US: Efficacy of sanitizer treatments on survival and growth parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on fresh-cut pieces of cantaloupe during storage

cantaloupe Alice Henneman https://flic.kr/p/acZvkC CC BY 2.0 https://creativecommons.org/licenses/by/2.0/

Photo: Alice Henneman / Flickr, CC BY 2.0

Journal of Food Protection: For health reasons, people are consuming fresh-cut fruits with or without minimal processing and, thereby, exposing themselves to the risk of foodborne illness if such fruits are contaminated with bacterial pathogens. This study investigated survival and growth parameters of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and aerobic mesophilic bacteria transferred from cantaloupe rind surfaces to fresh-cut pieces during fresh-cut preparation. A nisin-based sanitizer developed in our laboratory and chlorinated water at 1,000 mg/liter were evaluated for effectiveness in minimizing transfer of bacterial populations from cantaloupe rind surface to fresh-cut pieces. Inoculated and uninoculated cantaloupes were washed for 5 min before fresh-cut preparation and storage of fresh-cut pieces at 5 and 10°C for 15 days and at 22°C for 24 h.

Click here to read the abstract from the Journal of Food Protection.