Assessment of Salmonella spp. and Escherichia coli O157:H7 growth on lettuce exposed to isothermal and non-isothermal conditions

Elias, Susana de Oliveira; Noronha, Tiago Baptista; Tondo, Eduardo César

doi:10.1016/j.fm.2017.11.016

Cited by 13 publications

(7 citation statements)

References 37 publications

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“…Concerning the prediction capacity of existing microbiology models to estimate S. Reading kinetics, models predicted growth at lower temperatures than 15 °C, which was the only temperature showing growth in our study. Basically, models reflected what was found in the experimental data (i.e., model domain), thus the model from Sant’Ana et al [ 19 ] and Koseki and Isobe [ 16 ] predicted growth at 7 and 10 °C, respectively, while the models obtained by Oliveira et al [ 30 ] and Veys et al [ 20 ] predicted growth at a temperature as low as 5 °C. At 15 °C, model results were in agreement on a practical absence of lag time, while μ max ranged from 0.05 and 0.08 h −1 .…”

Section: Resultsmentioning

confidence: 65%

“…According to experimental data, all Samonella strains were able to grow at 7 °C. Other studies have also shown growth at 5 °C for several Salmonella serovars such as Enteritidis, Typhimurium, Anatum, Newport and Saint Paul [ 20 , 30 ]. In turn, Koseki and Isobe [ 16 ] did not find growth at 5 °C for the serovars Typhimurium and Enteritidis.…”

Section: Resultsmentioning

confidence: 99%

“…In turn, Koseki and Isobe [ 16 ] did not find growth at 5 °C for the serovars Typhimurium and Enteritidis. The experiments of the work by Koseki and Isobe [ 16 ] were also carried out under the same air conditions as those used in the study by Oliveira et al [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

“…This is probably due to serovar and strain variations with respect to growth temperatures. For instance, Sant'Ana et al [19] studied the growth of a cocktail of Salmonella enterica composed of the serovars Typhimurium and Enteritidis in lettuce packaged under modified atmosphere conditions and incubated between 7 and 30 • C. According to experimental data, all Samonella strains were able to grow at 7 • C. Other studies have also shown growth at 5 • C for several Salmonella serovars such as Enteritidis, Typhimurium, Anatum, Newport and Saint Paul [20,30]. In turn, Koseki and Isobe [16] did not find growth at 5 • C for the serovars Typhimurium and Enteritidis.…”

Section: Resultsmentioning

confidence: 99%

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Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

Tarlak

Johannessen

Villegas

et al. 2020

Foods

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The aim of this study was to model the growth and survival behaviour of Salmonella Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 and 15 °C). The Baranyi and Weibull models were satisfactorily fitted to describe microbial growth and survival behaviour, respectively. Results indicated that lactic acid bacteria (LAB) could grow at all storage temperatures, while S. Reading grew only at 15 °C. Specific growth rate values (μmax) for LAB ranged between 0.080 and 0.168 h−1 corresponding to the temperatures 4 and 15 °C while for S. Reading at 15 °C, μmax = 0.056 h−1. This result was compared with published predictive microbiology models for other Salmonella serovars in leafy greens, revealing that predictions from specific models could be valid for such a temperature, provided they were developed specifically in lettuce regardless of the type of serovars inoculated. The parameter delta obtained from the Weibull model for the pathogen was found to be 16.03 and 18.81 for 4 and 8 °C, respectively, indicating that the pathogen underwent larger reduction levels at lower temperatures (2.8 log10 decrease at 4 °C). These data suggest that this Salmonella serovar is especially sensitive to low temperatures, under the assayed conditions, while showcasing that a correct refrigeration could be an effective measure to control microbial risk in commercial packaged lettuce. Finally, the microbiological data and models from this study will be useful to consider more specifically the behaviour of S. Reading during transport and storage of fresh-cut lettuce, elucidating the contribution of this serovar to the risk by Salmonella in leafy green products.

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Section: Resultsmentioning

confidence: 65%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

Tarlak

Johannessen

Villegas

et al. 2020

Foods

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show abstract

“…It is not unlikely that RTE salads will be exposed to 7°C at one point or the other during production, distribution or display especially during summertime (Koseki & Isobe, 2005). For example, in Brazil, although the recommended temperature for storage of processed fresh produce is below 5°C (de Oliveira Elias et al ., 2018), this recommended condition is sometimes breached during distribution and at retail (de Oliveira Elias et al ., 2018). In addition, environmental temperatures may exceed 40°C sometimes, and failures in maintaining chilling temperatures, especially during transport may present significant opportunities for the growth and multiplication of pathogens (de Oliveira Elias et al ., 2018).…”

Section: Discussionmentioning

confidence: 99%

Growth potential of Salmonella enterica in thirty‐four different RTE vegetable salads during shelf‐life

Alegbeleye

Sant’Ana

2022

Int J of Food Sci Tech

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Summary Thirty‐four different ready‐to eat (RTE) vegetable salads were inoculated with a cocktail of three Salmonella enterica strains, and stored under a modified atmosphere for up to 168 h at 4, 7, 12 and 16°C. Eighteen (18) of the salad samples comprised of two or more vegetable ingredients (also referred to as MV RTE salads), and 16 were made up of single vegetable ingredients (SV RTE salads). Generally, the growth potential of inoculated S. enterica varied depending on temperature and type of RTE vegetable salad. The higher temperature was generally more favourable for the growth of S. enterica. Among all 34 salad samples, 5, 11, 18 and 24 salad samples supported the growth of Salmonella at 4, 7, 12 and 16°C, respectively. All salads consisting of multiple vegetable ingredients except two: one comprised of carrots, lettuce and beetroot and another comprised of white cabbage and purple cabbage, supported the growth of Salmonella at high temperatures (either 12 or 16 or both 12 and 16°C). Although the growth of Salmonella was variable in the different types of RTE salads, and growth was generally low at 4°C, Salmonella exhibited consistently minimal growth in some vegetable salads such as those comprised of carrots, lettuce and beetroot, carrots, beetroots, cabbage and cucumber, as well as one comprised of beetroot and corn at all temperature conditions tested.

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Microbial Growth Models

Mahdinia

Liu

Demirci

et al. 2020

Food Engineering Series

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Assessment of Salmonella spp. and Escherichia coli O157:H7 growth on lettuce exposed to isothermal and non-isothermal conditions

Cited by 13 publications

References 37 publications

Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

Growth potential of Salmonella enterica in thirty‐four different RTE vegetable salads during shelf‐life

Microbial Growth Models

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