Effect of sanitizer treatments on Salmonella Stanley attached to the surface of cantaloupe and cell transfer to fresh-cut tissues during cutting practices.
The ability of Salmonella Stanley to attach and survive on cantaloupe surfaces, its in vivo response to chlorine or hydrogen peroxide treatments, and subsequent transfer to the interior tissue during cutting was investigated. Cantaloupes were immersed in an inoculum containing Salmonella Stanley (10(8) CFU/ml) for 10 min and then stored at 4 or 20 degrees C for up to 5 days. Periodically, the inoculated melons were washed with chlorine (1,000 ppm) or hydrogen peroxide (5%), and fresh-cut tissues were prepared. The incidence of Salmonella Stanley transfer from the rinds to the fresh-cut tissues during cutting practices was determined. A population of 3.8 log10 CFU/cm2 of Salmonella Stanley was recovered from the inoculated rinds. No significant (P < 0.05) reduction of the attached Salmonella population was observed on cantaloupe surfaces stored at 4 or 20 degrees C for up to 5 days, and the population was not reduced after washing with water. Salmonella Stanley was recovered in fresh-cut pieces prepared from inoculated whole cantaloupes with no sanitizer treatment. Washing with chlorine or hydrogen peroxide solutions was most effective immediately after inoculation, resulting in an approximate 3.0-log10 CFU/cm2 reduction, and the level of recovered Salmonella population transferred to fresh-cut samples was reduced to below detection. The effectiveness of both treatments diminished when inoculated cantaloupes stored at 4 or 20 degrees C for more than 3 days were analyzed, and the fresh-cut pieces prepared from such melons were Salmonella positive. Salmonella outgrowth occurred on inoculated fresh-cut cubes stored above 4 degrees C.
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U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA. dukuku@arserrc.gov
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D000891:Anti-Infective Agents, Local / Q000494:pharmacology*; D002713:Chlorine / Q000494:pharmacology*; D015169:Colony Count, Microbial; D005511:Food Handling; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D006861:Hydrogen Peroxide / Q000494:pharmacology*; D012475:Salmonella / Q000187:drug effects* / Q000254:growth & development; D012499:Sanitation; D012680:Sensitivity and Specificity; D013696:Temperature; D013997:Time Factors; D014867:Water
D000891:Anti-Infective Agents, Local; D014867:Water; D002713:Chlorine; D006861:Hydrogen Peroxide