title: Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions.
abstract: Consumption of fresh-cut produce has sharply increased recently causing an increase of foodborne illnesses associated with these products. As generally, acidic fruits are considered 'safe' from a microbiological point of view, the aim of this work was to study the growth and survival of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches. The three foodborne pathogens population increased more than 2 log(10)units on fresh-cut peach when stored at 20 and 25 degrees C after 48 h. At 10 degrees C only L. innocua grew more than 1 log(10)unit and it was the only pathogen able to grow at 5 degrees C. Differences in growth occurred between different peach varieties tested, with higher population increases in those varieties with higher pH ('Royal Glory' 4.73+/-0.25 and 'Diana' 4.12+/-0.18). The use of common strategies on extending shelf life of fresh-cut produce, as modified atmosphere packaging and the use of the antioxidant substance, ascorbic acid (2%w/v), did not affect pathogens' growth at any of the temperatures tested (5 and 25 degrees C). Minimally-processed peaches have shown to be a good substrate for foodborne pathogens' growth regardless use of modified atmosphere and ascorbic acid. Therefore, maintaining cold chain and avoiding contamination is highly necessary.
authors.affiliation: University of Lleida, Centre UdL-IRTA, XaRTA-Postharvest, Rovira Roure, 191, 25198 Lleida, Catalonia, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Alegre
authors.forename: Maribel
authors.initials: M
authors.lastname: Abadias
authors.forename: Marina
authors.initials: M
authors.lastname: Anguera
authors.forename: Josep
authors.initials: J
authors.lastname: Usall
authors.forename: Inmaculada
authors.initials: I
authors.lastname: Viñas
mesh_terms: D001205:Ascorbic Acid / Q000378:metabolism; D002245:Carbon Dioxide / Q000378:metabolism; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D019453:Escherichia coli O157 / Q000254:growth & development*; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008087:Listeria / Q000254:growth & development*; D010100:Oxygen / Q000378:metabolism; D027861:Prunus / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development*; D013696:Temperature; D013997:Time Factors
chemical_list: D002245:Carbon Dioxide; D001205:Ascorbic Acid; D010100:Oxygen