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Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears

2017-07Journal article Open Access
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dc.contributor.authorGraça, Ana
dc.contributor.authorSanto, David
dc.contributor.authorQuintas, Célia
dc.contributor.authorNunes, Carla
dc.date.accessioned2019-11-20T15:07:32Z
dc.date.available2019-11-20T15:07:32Z
dc.date.issued2017-07
dc.description.abstractThe present study aimed at evaluating the growth of Escherichia coil, Salmonella enterica, and Listeria spp. and studying the efficacy of Ultraviolet-C (UV-C) irradiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the reduction of these bacteria on 'Rocha' pear. Fresh-cut pieces were inoculated and incubated at 4-20 degrees C for 8 days. Inoculated pears were treated with UV-C (2.5-10 kJ/m(2)), AEW, NEW and sodium hypochlorite (SH) and microbiological and quality parameters were evaluated. The three bacteria, inoculated at 6.1-6.2 log cfu/g, grew on the pear at high growth rates at 12 and 20 degrees C reaching populations of 8.1-8.6 log cfu/g, in 24 h. At 8 degrees C the microorganisms increased their populations by at least 1 log cfu/g in three days. At 4 degrees C adaptation phases of less than 24 h for Listeria spp. were measured before exponential growth occurred and the enterobacteria did not grow despite having survived for 8 days. AEW and NEW caused microbial reductions similar to SH, of approximately 1 log cfu/ g, while the best UV-C dose (7.5 kJ/m(2)) of at least 2.4 log cfu/g. Fresh-cut pears were a good substrate for foodborne bacteria emphasizing the importance of preventing contaminations and cross contaminations. The UV-C was more effective than the chemical decontaminations, as it provided superior microbial reductions without greatly affecting the quality of pears. (C) 2017 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipFundacao para a Ciencia e Tecnologia (FCT) [PTDC-PTDC/AGR-ALI/111687/2009]
dc.description.sponsorshipFCT [SFRH/BD/76745/2011]
dc.identifier.doi10.1016/j.foodcont.2017.01.017
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.urihttp://hdl.handle.net/10400.1/13091
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.subjectMinimally processed apples
dc.subjectUv-C illumination
dc.subjectColi O157H7
dc.subjectFrozen strawberries
dc.subjectStress responses
dc.subjectFood-industry
dc.subjectQuality
dc.subjectLight
dc.subjectMonocytogenes
dc.subjectSurvival
dc.titleGrowth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FAGR-ALI%2F111687%2F2009/PT
oaire.citation.endPage49
oaire.citation.startPage41
oaire.citation.titleFood Control
oaire.citation.volume77
oaire.fundingStream3599-PPCDT
person.familyNameGraça
person.familyNameSanto
person.familyNameQuintas
person.givenNameAna
person.givenNameDavid
person.givenNameCélia
person.identifierG-5572-2015
person.identifier.ciencia-id291E-1F1D-36D7
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.orcid0000-0001-9976-5975
person.identifier.orcid0000-0001-9911-4582
person.identifier.orcid0000-0001-9680-5089
person.identifier.scopus-author-id37664874700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
rcaap.typearticle
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relation.isAuthorOfPublicationacff1b65-3985-45ab-81da-374a9b90256d
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relation.isAuthorOfPublication.latestForDiscoveryacff1b65-3985-45ab-81da-374a9b90256d
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relation.isProjectOfPublication.latestForDiscovery23465766-c66f-41a6-888e-db6b0386ee1c

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