Biocontrol of the food-borne pathogens Listeria monocytogenes and Salmonella enterica serovar Poona on fresh-cut apples with naturally occurring bacterial and yeast antagonists.
Fresh-cut apples contaminated with either Listeria monocytogenes or Salmonella enterica serovar Poona, using strains implicated in outbreaks, were treated with one of 17 antagonists originally selected for their ability to inhibit fungal postharvest decay on fruit. While most of the antagonists increased the growth of the food-borne pathogens, four of them, including Gluconobacter asaii (T1-D1), a Candida sp. (T4-E4), Discosphaerina fagi (ST1-C9), and Metschnikowia pulcherrima (T1-E2), proved effective in preventing the growth or survival of food-borne human pathogens on fresh-cut apple tissue. The contaminated apple tissue plugs were stored for up to 7 days at two different temperatures. The four antagonists survived or grew on the apple tissue at 10 or 25 degrees C. These four antagonists reduced the Listeria monocytogenes populations and except for the Candida sp. (T4-E4), also reduced the S. enterica serovar Poona populations. The reduction was higher at 25 degrees C than at 10 degrees C, and the growth of the antagonists, as well as pathogens, increased at the higher temperature.
Leverentz
Britta
B
Produce Quality and Safety Laboratory, Henry A. Wallace Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, USA.
Conway
William S
WS
Janisiewicz
Wojciech
W
Abadias
Maribel
M
Kurtzman
Cletus P
CP
Camp
Mary J
MJ
D001203:Ascomycota / Q000502:physiology; D002175:Candida / Q000502:physiology; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000517:prevention & control; D020576:Gluconobacter / Q000502:physiology; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development / Q000472:pathogenicity*; D008088:Listeriosis / Q000517:prevention & control; D027845:Malus / Q000382:microbiology*; D004718:Saccharomycetales / Q000502:physiology; D012478:Salmonella Food Poisoning / Q000517:prevention & control; D019779:Salmonella enterica / Q000254:growth & development / Q000472:pathogenicity*; D013696:Temperature