Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce

Ioannidis, Angelos-Gerasimos; Kerckhof, Frederiek‐Maarten; Drif, Yasmine Riahi; Vanderroost, Mike; Boon, Nico; Ragaert, Peter; Meulenaer, Bruno De; Devlieghere, Frank

doi:10.1016/j.ijfoodmicro.2018.04.034

Cited by 31 publications

(15 citation statements)

References 48 publications

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“…The initial concentration of LAB on fresh iceberg lettuce at 4, 8 and 15 °C, were 3.10 ± 0.06, 3.51 ± 0.07 and 3.75 ± 0.35 log 10 CFU/g, respectively. These results are in agreement with the values reported in other studies for the initial contamination of LAB in lettuce [ 19 , 27 , 28 , 29 ]. After 10 days of storage, the LAB concentrations on the fresh iceberg lettuce were 5.62 ± 0.17, 7.16 ± 0.34 and 8.36 ± 0.13 log 10 CFU/g for the temperatures of 4, 8 and 15 °C, respectively ( Table 1 ).…”

Section: Resultssupporting

confidence: 93%

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: Resultssupporting

confidence: 93%

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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“…Anyhow, whether this matters depends on the scientific and/or practical context. As previously highlighted (Ioannidis et al, 2018;Kuuliala et al, 2019), a VOC that shows a high positive correlation with microbiological and/or sensory deterioration may have great value in quality monitoring applications even if its individual olfactory contribution remains low or unknown. For these reasons, the concept "potential spoilage indicator" is used in the present study to refer to all VOCs that show promising potential in monitoring quality decay, irrespective of their individual olfactory contribution.…”

Section: Spoilage Characterizationmentioning

confidence: 82%

Probabilistic topic modelling in food spoilage analysis: A case study with Atlantic salmon (Salmo salar)

Kuuliala

Pérez‐Fernández

Tang

et al. 2021

International Journal of Food Microbiology

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“…However, it is plausible that it did not contribute to the perception of the off-odour, since it is characterised by a relatively high odour detection threshold, 570 ppm (van Gemert, 2003). 1-Undecene has not been previously reported in lettuce volatiles and its presence may be worth of investigation because it is known to be naturally produced by many strains of Pseudomonas bacteria (Rui et al, 2014), which are the dominating species in RTE lettuce in aerobic conditions (Ioannidis et al, 2018) and are known as the major cause of soft-rot, and, thus, of textural and visual defects in lettuce (Ragaert et al, 2011). Thus, 1-undecene could be an accurate marker of microbial spoilage in lettuce baby leaves.…”

Section: Volatile Organic Compounds (Vocs)mentioning

confidence: 99%

Impact of different temperature abuse scenarios on sensory quality and off‐odour formation in ready‐to‐eat salad leaves

Raffo¹,

Senatore

Moneta³

et al. 2020

Int J of Food Sci Tech

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Packages of ready-to-eat (RTE) wild rocket and lettuce baby leaves were subjected during 8 days of cold storage to a chronic temperature abuse (CTA) at sub-optimal storage temperature (10°C) or to a shortterm (6 h) abuse at ambient temperature (STA) to evaluate the impact of two temperature abuse scenarios on gas composition within the packages, leaf sensory quality and volatile organic compounds (VOCs). In both species, the CTA scenario had a markedly higher impact on gas composition, sensory quality and off-odour formation than the STA, and the limit of sensory acceptability was reached in the CTA scenario 4 days or more earlier than in the STA. Sulphur compounds were the main responsible for offodour perception in both leafy salads. Results from the present study may be useful in the assessment of critical points in the cold chain of RTE fresh produce and in prioritising actions towards improved coldchain management.

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Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce

Cited by 31 publications

References 48 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

Probabilistic topic modelling in food spoilage analysis: A case study with Atlantic salmon (Salmo salar)

Impact of different temperature abuse scenarios on sensory quality and off‐odour formation in ready‐to‐eat salad leaves

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