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Effect of temperature and nutrient concentration on survival of foodborne pathogens in deciduous fruit processing environments for effective hygiene management

Effect of temperature and nutrient concentration on survival of foodborne pathogens in deciduous fruit processing environments for effective hygiene management

Duvenage, Stacey ORCID: 0000-0002-5984-1491 and Korsten, Lise (2016) Effect of temperature and nutrient concentration on survival of foodborne pathogens in deciduous fruit processing environments for effective hygiene management. Journal of Food Protection, 79 (11). pp. 1959-1964. ISSN 0362-028X (Print), 1944-9097 (Online) (doi:https://doi.org/10.4315/0362-028X.JFP-16-050)

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Abstract

Temperature and good sanitation practices are important factors for controlling growth of microorganisms. Fresh produce is stored at various temperatures to ensure quality and to prolong shelf life. When foodborne pathogens survive and grow on fresh produce at storage temperatures, then additional control strategies are needed to inactivate these pathogens. The aim of this study was to determine how temperatures associated with deciduous fruit processing and storage facilities (0.5, 4, and 21°C) affect the growth and/or survival of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus under different nutrient conditions (nutrient rich and nutrient poor) and on simulated contact surfaces (vinyl coupons). Information on the growth and survival of foodborne pathogens at specific deciduous fruit processing and storage temperatures (0.5°C) is not available. All pathogens except E. coli O157:H7 were able to survive on vinyl coupons at all temperatures. L. monocytogenes proliferated under both nutrient conditions independent of temperature. S. aureus was the pathogen least affected by nutrient conditions. The survival of foodborne pathogens on the vinyl coupons, a model system for studying surfaces in fruit preparation and storage environments, indicates the potential for cross-contamination of deciduous fruit products under poor sanitation conditions. Foodborne pathogens that can proliferate and survive at various temperatures under different nutrient conditions could lead to fruit cross-contamination. Temperature mismanagement, which could allow pathogen proliferation in contaminated fruit packing houses and storage environments, is a concern. Therefore, proper hygiene and sanitation practices, removal of possible contaminants, and proper food safety management systems are needed to ensure food safety.

Item Type: Article
Uncontrolled Keywords: Cross-contamination; Foodborne pathogens; Fruit postharvest processing; Growth dynamics; Hygiene management
Subjects: S Agriculture > S Agriculture (General)
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified: 13 Aug 2021 00:48
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
Selected for GREAT 2019: None
Selected for REF2021: None
URI: http://gala.gre.ac.uk/id/eprint/33536

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