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Survival and growth of Cronobacter sakazakii on fresh-cut fruit and the effect of UV-C illumination and electrolyzed water in the reduction of its population

2016-08Journal article Restricted access
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dc.contributor.authorSanto, David
dc.contributor.authorGraça, Ana
dc.contributor.authorNunes, Carla
dc.contributor.authorQuintas, Célia
dc.date.accessioned2017-04-07T15:56:11Z
dc.date.available2017-04-07T15:56:11Z
dc.date.issued2016-08
dc.description.abstractCronobacter sakazakii, found in foods such as powdered infant formula and plant origin ready-to-eat food, is an opportunistic pathogen to infants, neonates and vulnerable adults. The objective of this study was to monitor the growth of C. sakazakii in fresh-cut 'Royal gala' apple, 'Rocha' pear, and 'Piel de sapo' melon, and the effect of UV-C illumination, acidic electrolyzed water (AEW) and neutral electfolyzed water (NEW) in the reduction of its population. Fresh-cut fruits were inoculated and incubated at different temperatures during 10 days while monitoring C. sakazakii. The inhibitory activity of different doses of UV-C (0-10 kj.m(2)), electrolyzed water and sodium hypochlorite (SH) (100 ppm chlorine) was evaluated on the fruits inoculated with C sakazakii. The bacterium showed a significant growth in the fruits at 12 and 20 C, but did not grow at 4 C, despite having survived for TO days. At 8 C, adaptation phases of 0.6-3.9 days were estimated in the fruits before exponential growth. The UV-C 7.5 and 10 kJ/m(2) produced greater C. sakazakii population decreases (2-2.4 log cfu/g) than AEW (1.3-1.8 log cfu/g), NEW (1-12 log cfu/g) and SH (0.8-1.4 log cfu/g). The UV-C decontamination system and refrigeration at 4 degrees C, may contribute to the product's safety and quality. The results help better understand the behavior of C sakazakii on fresh-cut fruit alerting producers of the necessity to respect the high hygienic practices, adequate refrigerating temperature maintenance and caution with the tendency to prolong the validity of this kind of ready-to-eat food. (C) 2016 Elsevier B.V. All rights reserved.
dc.identifier.doi10.1016/j.ijfoodmicro.2016.04.023
dc.identifier.issn0168-1605
dc.identifier.otherAUT: CQU00490;
dc.identifier.urihttp://hdl.handle.net/10400.1/9341
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relation.isbasedonWOS:000379277500002
dc.titleSurvival and growth of Cronobacter sakazakii on fresh-cut fruit and the effect of UV-C illumination and electrolyzed water in the reduction of its population
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage15
oaire.citation.startPage10
oaire.citation.titleInternational Journal of Food Microbiology
oaire.citation.volume231
person.familyNameSanto
person.familyNameGraça
person.familyNameQuintas
person.givenNameDavid
person.givenNameAna
person.givenNameCélia
person.identifierG-5572-2015
person.identifier.ciencia-id291E-1F1D-36D7
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.orcid0000-0001-9911-4582
person.identifier.orcid0000-0001-9976-5975
person.identifier.orcid0000-0001-9680-5089
person.identifier.scopus-author-id37664874700
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublicationacff1b65-3985-45ab-81da-374a9b90256d
relation.isAuthorOfPublication361fa8f4-354b-463e-9a8f-fe0da9524c65
relation.isAuthorOfPublication7c06dbb4-eb11-4f22-b0f5-3cf276d919f4
relation.isAuthorOfPublication.latestForDiscovery361fa8f4-354b-463e-9a8f-fe0da9524c65

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