Growth and survival of Escherichia coli O157:H7 on fresh-cut apples in modified atmospheres at abusive temperatures.
The effects of reduced-O2 and elevated-CO2 modified atmospheres (MAs) and abusive temperatures on the growth and survival of E. coli O157:H7, yeast, and molds and on changes in the visual quality of fresh-cut apples were evaluated. High-CO1 and low-O2 (> or = 15% and < 1%, respectively) atmospheres inhibited the growth of the pathogen on apple slices at 15 and 20 degrees C. However, the population of the pathogen increased by 1 log cycle after 2 weeks of storage in air. The high-CO2 MA resulted in the inhibition of yeast and mold growth, less browning, and better visual quality than did air and ambient-CO2 atmospheres. The results of this study confirm that E. coli O157:H7 can grow on apple slices in air. These results also show that these organisms survive but are inhibited in MAs with high CO2 levels at abusive temperatures. An MA can increase the shelf life of fresh-cut apples by improving retention of visual quality and inhibiting yeast and molds. Thus, contamination of minimally processed apples with E. coli O157:H7 can be a safety issue for both air- and MA-packaged cut apples.
Gunes
Gurbuz G
GG
Institute of Food Science, Department of Food Science, Cornell University, Ithaca, New York 14853, USA.
Hotchkiss
Joseph H
JH
D002245:Carbon Dioxide; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000254:growth & development*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation; D005658:Fungi / Q000254:growth & development*; D027845:Malus / Q000382:microbiology*; D010084:Oxidation-Reduction; D010100:Oxygen; D013696:Temperature; D015003:Yeasts / Q000254:growth & development*
D002245:Carbon Dioxide; D010100:Oxygen