title: Inactivation of Salmonella during drying and storage of apple slices treated with acidic or sodium metabisulfite solutions.
abstract: This study was undertaken to determine whether pretreating inoculated Gala apple slices with metabisulfite or acidic solutions enhanced the inactivation of Salmonella during dehydration and storage. Apple slices inoculated with a five-strain mixture of Salmonella (7.6 log CFU/g) were pretreated, dried for 6 h at 60 degrees C, and stored aerobically at 25 degrees C for 28 days. Predrying treatments included (i) no treatment, (ii) 10 min of immersion in sterile water, (iii) 10 min of immersion in a 4.18% sodium metabisulfite solution, (iv) 10 min of immersion in a 3.40% ascorbic acid solution, and (v) 10 min of immersion in a 0.21% citric acid solution. Samples were plated on tryptic soy agar with 0.1% pyruvate (TSAP), brilliant green sulfa (BGS) agar, and xylose lysine tergitol 4 (XLT4) agar for the enumeration of bacteria. Populations were not significantly (P > 0.05) reduced by immersion in water but were reduced by 0.7 to 1.1 log CFU/g by immersion in acidic solutions. Immersion in the sodium metabisulfite solution reduced populations by 0.4, 1.3, and 5.4 log CFU/g on TSAP, BGS agar, and XLT4 agar, respectively. After 6 h of dehydration at 60 degrees C, populations on untreated and water-treated slices were reduced by 2.7 to 2.8, 2.7 to 2.9, and 4.0 to 4.2 log CFU/g as determined with TSAP, BGS agar, and XLT4 agar, respectively. In contrast, populations on slices treated with sodium metabisulfite, ascorbic acid, and citric acid were reduced after 6 h of dehydration by 4.3, 5.2, and 3.8 log CFU/g, respectively, as determined with TSAP; by 4.7, 5.5, and 3.9 log CFU/g, respectively, as determined with BGS agar; and by 5.5, 5.7, and 5.6 log CFU/g, respectively, as determined with XLT4 agar. Bacteria were still detectable by direct plating after 28 days except on slices treated with ascorbic acid. Immersion in metabisulfite or acidic solutions prior to dehydration should enhance the inactivation of Salmonella during the dehydration and storage of Gala apple slices.
authors.affiliation: Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523-1571, USA.
authors.forename: Patricia A
authors.initials: PA
authors.lastname: DiPersio
authors.forename: Patricia A
authors.initials: PA
authors.lastname: Kendall
authors.forename: Mehmet
authors.initials: M
authors.lastname: Calicioglu
authors.forename: John N
authors.initials: JN
authors.lastname: Sofos
mesh_terms: D001205:Ascorbic Acid / Q000494:pharmacology*; D019343:Citric Acid / Q000494:pharmacology*; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D027845:Malus / Q000382:microbiology*; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development*; D013447:Sulfites / Q000494:pharmacology*; D013997:Time Factors
chemical_list: D013447:Sulfites; D019343:Citric Acid; C005200:sodium metabisulfite; D001205:Ascorbic Acid