title: Survival and growth of Cronobacter sakazakii on fresh-cut fruit and the effect of UV-C illumination and electrolyzed water in the reduction of its population.
abstract: Cronobacter sakazakii, found in foods such as powdered infant formula and plant origin ready-to-eat food, is an opportunistic pathogen to infants, neonates and vulnerable adults. The objective of this study was to monitor the growth of C. sakazakii in fresh-cut 'Royal gala' apple, 'Rocha' pear, and 'Piel de sapo' melon, and the effect of UV-C illumination, acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW) in the reduction of its population. Fresh-cut fruits were inoculated and incubated at different temperatures during 10days while monitoring C. sakazakii. The inhibitory activity of different doses of UV-C (0-10kJ.m(2)), electrolyzed water and sodium hypochlorite (SH) (100ppm chlorine) was evaluated on the fruits inoculated with C. sakazakii. The bacterium showed a significant growth in the fruits at 12 and 20°C, but did not grow at 4°C, despite having survived for 10days. At 8°C, adaptation phases of 0.6-3.9days were estimated in the fruits before exponential growth. The UV-C 7.5 and 10kJ/m(2) produced greater C. sakazakii population decreases (2-2.4logcfu/g) than AEW (1.3-1.8logcfu/g), NEW (1-1.2logcfu/g) and SH (0.8-1.4logcfu/g). The UV-C decontamination system and refrigeration at 4°C, may contribute to the product's safety and quality. The results help better understand the behavior of C. sakazakii on fresh-cut fruit alerting producers of the necessity to respect the high hygienic practices, adequate refrigerating temperature maintenance and caution with the tendency to prolong the validity of this kind of ready-to-eat food.
authors.affiliation: Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Meditbio Campus de Gambelas, 8005-139 Faro, Portugal.
authors.forename: David
authors.initials: D
authors.lastname: Santo
authors.affiliation: Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Meditbio Campus de Gambelas, 8005-139 Faro, Portugal.
authors.forename: Ana
authors.initials: A
authors.lastname: Graça
authors.affiliation: Centro Empresarial Gambelas, Pav. F-16, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
authors.forename: Carla
authors.initials: C
authors.lastname: Nunes
authors.affiliation: Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Meditbio Campus de Gambelas, 8005-139 Faro, Portugal. Electronic address: cquintas@ualg.pt.
authors.forename: Célia
authors.initials: C
authors.lastname: Quintas
mesh_terms: D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D044083:Cronobacter sakazakii / Q000502:physiology* / Q000528:radiation effects; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D006801:Humans; D007223:Infant; D041943:Infant Formula / Q000382:microbiology; D013696:Temperature; D014466:Ultraviolet Rays
keywords: Acidic electrolyzed water; Cronobacter sakazakii; Fresh-cut fruit; Neutral electrolyzed water; Ultraviolet-C