title: Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life.
abstract: Growth potential (δ) is defined as the difference between the population of a microorganism at the end of shelf-life of specific food and its initial population. The determination of δ of Salmonella and Listeria monocytogenes in RTE vegetables can be very useful to determine likely threats to food safety. However, little is known on the behavior of these microorganisms in several RTE vegetables. Therefore, the aim of this study was to determine the δ of both pathogens in nine different types of RTE vegetables (escarole, collard green, spinach, watercress, arugula, grated carrot, green salad, and mix for yakisoba) stored at refrigeration (7°C) and abuse temperature (15°C). The population of aerobic microorganisms and lactic acid bacteria, including those showing antimicrobial activity has been also determined. Results indicated that L. monocytogenes was able to grow (δ≥0.5 log(10)) in more storage conditions and vegetables than Salmonella. Both microorganisms were inhibited in carrots, although a more pronounced effect has been observed against L. monocytogenes. The highest δ values were obtained when the RTE vegetables were stored 15°C/6days in collard greens (δ=3.3) and arugula (δ=3.2) (L. monocytogenes) and arugula (δ=4.1) and escarole (δ=2.8) (Salmonella). In most vegetables and storage conditions studied, the counts of total aerobic microorganisms raised significantly independent of the temperature of storage (p<0.05). Counts of lactic acid bacteria were higher in vegetables partially or fully stored at abuse temperature with recovery of isolates showing antimicrobial activity. In conclusion, the results of this study show that Salmonella and L. monocytogenes may grow and reach high populations in RTE vegetables depending on storage conditions and the definition of effective intervention strategies are needed to control their growth in these products.
authors.affiliation: Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP - Brazil. assantana@usp.br
authors.forename: Anderson S
authors.initials: AS
authors.lastname: Sant'Ana
authors.forename: Matheus S
authors.initials: MS
authors.lastname: Barbosa
authors.forename: Maria Teresa
authors.initials: MT
authors.lastname: Destro
authors.forename: Mariza
authors.initials: M
authors.lastname: Landgraf
authors.forename: Bernadette D G M
authors.initials: BD
authors.lastname: Franco
mesh_terms: D015169:Colony Count, Microbial; D005516:Food Microbiology; D059022:Food Safety; D061353:Food Storage / Q000379:methods*; D008089:Listeria monocytogenes / Q000254:growth & development* / Q000302:isolation & purification; D012034:Refrigeration; D012475:Salmonella / Q000254:growth & development*; D013696:Temperature; D014675:Vegetables / Q000382:microbiology*