Delicatessen salads and chilled prepared fruit and vegetable products

Brocklehurst, T.F.

doi:10.1007/978-1-4615-2095-5_6

Cited by 13 publications

(14 citation statements)

References 43 publications

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“…Growth of bacteria on food surfaces have been measured on, for example, Canadian wieners (McKellar, Moir, & Kaleb, 1994), meat muscles (Mattila & Frost, 1988) and cut vegetable tissues (Brocklehurst, 1994). Katsaras and Leistner (1991) also studied the development of bacteria in fermented sausages.…”

Section: Introductionmentioning

confidence: 99%

Influence of a gel microstructure as modified by gelatin concentration on Listeria innocua growth

Antwi

Geeraerd

Vereecken

et al. 2006

Innovative Food Science & Emerging Technologies

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Section: Introductionmentioning

confidence: 99%

Influence of a gel microstructure as modified by gelatin concentration on Listeria innocua growth

Antwi

Geeraerd

Vereecken

et al. 2006

Innovative Food Science & Emerging Technologies

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“…Such tissues often become contaminated in the field. Despite postharvest trimming and decontamination processes, this contamination persists during commercial preparation, and the products can contain in excess of 10 6 viable bacteria g Ϫ1 at the time of packing (6). Contaminants are predominantly Pseudomonas spp.…”

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confidence: 99%

“…and Pantoea spp. (5,6), but bacteria of public health significance, such as Escherichia coli, Yersinia spp., and Listeria spp., may also be present (1,4,5,12,14; K. Sizmur and C. W. Walker, Letter, Lancet i:1167, 1988).…”

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confidence: 99%

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Modeling the Rate of Attachment of Listeria monocytogenes , Pantoea agglomerans , and Pseudomonas fluorescens to, and the Probability of Their Detachment from, Potato Tissue at 10°C

Garrood

Wilson

Brocklehurst

2004

Appl Environ Microbiol

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The rate of attachment of bacteria to, and their subsequent detachment from, the cut surface of raw potato tissue was measured and modeled by using mathematical approaches that allowed detailed objective comparisons of adhesion processes under different conditions. Attachment was rapid and reached equilibrium after contact for 60 min. A new method to measure the probability of detachment was developed and modeled, revealing that the probability of detachment for Pseudomonas fluorescens remained unchanged for contact times between less than 5 s and 60 min. Listeria monocytogenes, however, was more easily removed initially, with the probability of detachment decreasing over the first 2 min of contact but remaining constant and equivalent to that for Pseudomonas fluorescens thereafter. For all of the bacteria tested, the number of bacteria attached after 2 min of contact was proportional to the inoculum concentration raised to the power of 0.79.There is a growing body of literature reporting the bacterial contamination of ready-to-eat prepared vegetable tissues. Such tissues often become contaminated in the field. Despite postharvest trimming and decontamination processes, this contamination persists during commercial preparation, and the products can contain in excess of 10 6 viable bacteria g Ϫ1 at the time of packing (6). Contaminants are predominantly Pseudomonas spp. and Pantoea spp. (5, 6), but bacteria of public health significance, such as Escherichia coli, Yersinia spp., and Listeria spp., may also be present (1, 4, 5, 12, 14; K. Sizmur and C. W. Walker, Letter, Lancet i:1167, 1988).Scanning electron microscopy of prepared leaf tissues has shown that bacteria can be found on the abaxial and adaxial surfaces. However, the bacteria preferentially occupy the cut surfaces, where they multiply throughout storage of the products to form an extensive layer, sometimes many cells thick (6). Growth of Pseudomonas spp. and Pantoea spp. on cut surfaces is followed by production by these bacteria of an extracellular polysaccharide, creating a protective layer which is resistant to chemical and physical decontamination processes (10). Colonization of the cut surface is a two-stage process; initial adhesion occurs rapidly and is followed by the production of an extracellular polysaccharide by the adhered bacteria.Most studies of colonized vegetable tissue surfaces emphasize the mature biofilm stage, and little work has concerned the initial colonization process. However, commercial decontamination processes are typically applied to prepared vegetable tissues within a few minutes of chopping, shredding, or dicing. These processes usually involve washing in potable water with, in some countries, added biocidal compounds, such as chlorine (11). Such washing occurs considerably before the establishment of the protective extracellular polysaccharide, and yet the washing process still fails to remove all of the bacteria (2, 6, 9, 13).Here we report studies of the measurement and modeling of the rate of adhesion of bacteria to,...

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“…Currently, there is a growing worldwide market in the sale of prepacked, chilled, ready-to-eat salads, with or without salad dressing, (e.g., mayonnaise or vinaigrette) (4). A food of similar manufacturing technology and composition is eggplant salad.…”

mentioning

confidence: 99%

Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

Skandamis

Nychas

2000

Appl Environ Microbiol

203

103

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Homemade eggplant salad, a traditional Greek appetizer, was inoculated with Escherichia coli O157:H7 NCTC 12900 supplemented with different concentrations of oregano essential oil (0.0, 0.7, 1.4, and 2.1% [vol/wt]) and stored at different temperatures (0, 5, 10, and 15°C). The product's pH was adjusted to 4.0, 4.5, or 5.0 with lemon juice. For each combination of the environmental factors, the bacterial counts were modeled, using the Baranyi model, as a function of time to estimate the kinetic parameters of the pathogen. A reduction of more than 1 log unit in E. coli O157:H7 counts was observed in all cases, and the death rate depended on the pH, the storage temperature, and the essential oil concentration. Separate quadratic models were developed with natural logarithms of the shoulder period and death rate as estimated by the growth model, as a function of temperature, pH, and oregano essential oil concentrations. These were further used to predict the population of E. coli O157:H7 NCTC 12900 from other inoculated eggplant salads at random conditions of temperature, pH, and oregano oil concentration. The predicted values were compared with viable-count measurements for validation.

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Delicatessen salads and chilled prepared fruit and vegetable products

Cited by 13 publications

References 43 publications

Influence of a gel microstructure as modified by gelatin concentration on Listeria innocua growth

Influence of a gel microstructure as modified by gelatin concentration on Listeria innocua growth

Modeling the Rate of Attachment of Listeria monocytogenes , Pantoea agglomerans , and Pseudomonas fluorescens to, and the Probability of Their Detachment from, Potato Tissue at 10°C

Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

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