Development of a risk-based methodology for estimating survival and growth of enteropathogenic Escherichia coli on iceberg-lettuce exposed at short-term storage in foodservice centers

Rodriguez-Caturla, Magdevis Y.; Valero, Antonio; Garcı́a-Gimeno, Rosa Marı́a; Zurera, G.

doi:10.1016/j.mimet.2012.05.021

Cited by 4 publications

(5 citation statements)

References 30 publications

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“…Luo et al (2009) noted increases in native microflora and E. coli O157:H7 after storage at ≥8 °C within the labeled "Best If Used By" date of bagged baby spinach. In addition, E. coli has been noted to grow on fresh-cut iceberg lettuce an additional 1 log cfu/g over a period of 6 hours at temperatures above 16 °C (Rodríguez-Caturla et al, 2012). Similarly, multiple studies have demonstrated Salmonella's ability to persist on whole produce, internally and externally, across a broad range of temperatures from 4 to 25 °C for 7 days up to 8 weeks (Liao et al, 2010;Vandamm et al, 2013;Shi et al, 2007;Iturriaga et al, 2007;Kroupitski et al, 2009;Zhou et al, 2014;Beuchat and Mann, 2008).…”

Section: Post-harvest Persistence Colonization and Survival On Fresmentioning

confidence: 98%

Microbial ecology of fresh vegetables

Zheng

Kase

Jesús

et al. 2016

Quantitative Microbiology in Food Processing

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Section: Post-harvest Persistence Colonization and Survival On Fresmentioning

confidence: 98%

Microbial ecology of fresh vegetables

Zheng

Kase

Jesús

et al. 2016

Quantitative Microbiology in Food Processing

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“…Segundo RODRÍGUEZ-CATURLA et al (2012), a perda do valor comercial de produtos frescos ocorre quando a contagem de microrganismos deterioradores atinge um nível populacional de 10 6 a 10 8 UFC g -1 , o que geralmente não excede 5 a 7 dias sob temperaturas variando de 5 a 7ºC. Esse nível de contagens foi observado apenas para amostras de alface lavadas com água sem adição de ozônio após 6 dias de estocagem e, para as amostras lavadas com água ozonizada com 1 minuto de contato, após 10 dias de estocagem a 2ºC.…”

Section: Gerador De Ozôniounclassified

“…Devido à falta de higiene, desde a produção até o consumo, esses vegetais estão sendo associados com maior frequência em casos e surtos de doenças alimentares (RODRÍGUEZ-CATURLA et al, 2012). Para os vegetais frescos em geral, a contaminação por microrganismos patogênicos pode ocorrer em diferentes fases (CRUZ et al, 2006).…”

Section: Introductionunclassified

Vida de prateleira de alface americana tratada com água ozonizada

et al. 2015

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RESUMO: Este trabalho avaliou se a higienização de alface americana com água ozonizada, na concentração de 1,0mg L-1 por 1, 2 ou 3 minutos, seria capaz de aumentar a vida útil do produto quando armazenado a 2ºC. Foram avaliadas as populações de microrganismos aeróbios mesófilos, Enterobacteriaceae, bolores e leveduras, coliformes totais, coliformes termotolerantes e pesquisa de Salmonella sp ao longo do tempo. Imediatamente após o processamento por 3 minutos, foram obtidas reduções decimais de 4,07; 3,36; 3,20; 2,18 e 2,18 de microrganismos aeróbios mesófilos, Enterobacteriaceae, bolores e leveduras, coliformes totais, coliformes termotolerantes, respectivamente. A presença de Salmonella sp. não foi observada em nenhuma das condições estudadas. Além do efeito na inativação inicial, o processamento com ozônio melhorou a estabilidade da alface durante a estocagem, aumentando o tempo para o início do crescimento microbiano (de zero para quatro dias) e reduzindo a taxa de crescimento dos microrganismos, especialmente quando a sanitização foi realizada por 3 minutos de contato. Os resultados demonstraram que a alface tratada com água ozonizada atendeu aos parâmetros da legislação durante o período avaliado, reduzindo a contaminação inicial das alfaces (que, sem tratamento, estavam microbiologicamente impróprias para consumo pela contagem de coliformes) e mantendo essas contaminações em níveis aceitáveis por até 10 dias, sob refrigeração.

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“…Besides quality, biological safety measurement (BSM) is also important. Research outcomes showed that foodborne epidemics concomitant with lettuce, salad, and melon are augmented more during the last 30 years (Garcia and Barrett, 2002;Rodríguez-Caturla et al, 2012). In order to maintain the quality of freshly processed ready to eat vegetables, proper and suitable preservation and storage techniques are not only very important but also a big challenge for this emerging sector.…”

Section: Introductionmentioning

confidence: 99%

High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Haque

Asaduzzaman

Mahomud

et al. 2021

Food Sci Biotechnol

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Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

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Development of a risk-based methodology for estimating survival and growth of enteropathogenic Escherichia coli on iceberg-lettuce exposed at short-term storage in foodservice centers

Cited by 4 publications

References 30 publications

Microbial ecology of fresh vegetables

Microbial ecology of fresh vegetables

Vida de prateleira de alface americana tratada com água ozonizada

High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

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