Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp.
The efficacy of hydrogen peroxide treatment on the inactivation of Salmonella spp. inoculated on the external surface of cantaloupe and honeydew melon was investigated. Salmonella was inoculated onto whole cantaloupe and honeydew melon to a final concentration of 4.65 log(10) CFU/cm(2) and 3.13 log(10) CFU/g, respectively. Inoculated whole melons stored at 5 degrees C for up to 7 days were washed with water, 2.5% and 5% hydrogen peroxide at day 0 and 5. Hydrogen peroxide (2.5% and 5%) treatments of whole melon for 5 min caused a 3 log(10) CFU/cm(2) reduction of the indigenous surface microflora and a 3.0 log(10) CFU/cm(2) reduction in Salmonella spp. on all melon surfaces. The efficacy of the hydrogen peroxide treatments was less when the interval between inoculation and treatment of cantaloupe exceeded 24 h. Unlike cantaloupe fresh-cut pieces, Salmonella was not recovered from fresh-cut pieces prepared from treated whole honeydew melon. Growth of Salmonella occurred in cantaloupe fresh-cut pieces stored at 10 or 20 degrees C, and by 2 weeks, levels reached approximately 1 log CFU/g. A rapid decline in appearance and overall acceptability was observed in fresh-cut pieces prepared from untreated whole cantaloupe. While Salmonella was recovered from fresh-cut pieces from and whole treated cantaloupe, sanitizing the surface of contaminated whole melons with hydrogen peroxide before and after cutting and storage of the fresh-cut pieces at 5 degrees C can enhance the microbial safety and acceptability rating for about 2 weeks after processing.
Ukuku
Dike O
DO
Food Safety Intervention Technologies, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. dukuku@arserrc.gov
D000891:Anti-Infective Agents, Local / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D028462:Cucumis / Q000382:microbiology*; D028463:Cucumis melo / Q000382:microbiology; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D006861:Hydrogen Peroxide / Q000494:pharmacology*; D012475:Salmonella / Q000187:drug effects* / Q000254:growth & development; D013696:Temperature; D013997:Time Factors; D016896:Treatment Outcome
D000891:Anti-Infective Agents, Local; D006861:Hydrogen Peroxide