Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano Peppers

Castro-Rosas, Javier; Gómez‐Aldapa, Carlos A.; Acevedo-Sandoval, Otilio A.; Ramírez, César A. González; Villagómez-Ibarra, José Roberto; Hernández, Noelina; Villarruel-López, Angélica; Torres-Vitela, M. del Refugio

doi:10.4315/0362-028x.jfp-10-398

Cited by 33 publications

(27 citation statements)

References 27 publications

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“…Populations of E. coli and Salmonella declined at both 4 and 25°C over 6 days in a study by Castro-Rosas et al (10). In contrast to our study and those mentioned above, another study found that populations of S. enterica did not change when introduced to the surface of jalapeno peppers and held at 4 and 12°C for 1 week (30).…”

Section: Discussioncontrasting

confidence: 89%

Effect of Storage Temperature on Survival and Growth of Foodborne Pathogens on Whole, Damaged, and Internally Inoculated Jalapeños (Capsicum annuum var. annuum)

Huff

Boyer

Denbow

et al. 2012

Journal of Food Protection

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There is a lack of general knowledge regarding the behavior of foodborne pathogenic bacteria associated with jalapeño peppers. The survival and growth behaviors of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica on the interior and exterior of jalapeño peppers were determined under different storage conditions. Jalapeños were inoculated with a five-strain cocktail of L. monocytogenes, E. coli O157:H7, or S. enterica on the intact external surface, injured external surface, or intact internal cavity of jalapeño peppers and held at 7 or 12°C for a period of 14 days. Populations of each pathogen were determined at 0, 1, 2, 5, 7 10, and 14 days throughout storage. The uninjured, intact external surface of jalapeño peppers did not support growth of the pathogens tested under both storage conditions, with the exception of L. monocytogenes at 12°C. Populations of E. coli and S. enterica declined on the external injured surface of peppers at 7°C, but populations of L. monocytogenes remained consistent throughout the length of storage. At 12°C, L. monocytogenes and S. enterica populations increased throughout storage, and E. coli populations remained unchanged on injured surfaces. The uninjured internal cavity of the jalapeño supported growth of all pathogens at 12°C. Overall, L. monocytogenes was the microorganism most capable of growth and survival in association with jalapeño peppers for the scenarios tested. Results emphasize the importance of jalapeño pepper quality and proper storage conditions in preventing or reducing pathogen survival and growth.

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Section: Discussioncontrasting

confidence: 89%

Effect of Storage Temperature on Survival and Growth of Foodborne Pathogens on Whole, Damaged, and Internally Inoculated Jalapeños (Capsicum annuum var. annuum)

Huff

Boyer

Denbow

et al. 2012

Journal of Food Protection

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“…Wounding has generally been observed to increase the numbers of E. coli retained by plant tissues (Brandl, ; Harapas et al ., ; Castro‐Rosas et al ., ). We also observed that wounding increased retention of E. coli by leaves and fruits.…”

Section: Discussionmentioning

confidence: 97%

“…Retention of E. coli O157 by cut leaves and fruits has generally been observed to be rapid occurring within hours of exposure of the leaves or fruits to the bacteria (Brandl, ; Castro‐Rosas et al ., 2010; 2011; Harapas et al ., ; Tian et al ., ). We observed that cut leaves of lettuce, spinach, alfalfa, bean and A. thaliana retained significant numbers of bacteria within the first 5 min of exposure.…”

Section: Discussionmentioning

confidence: 99%

A comparison of the retention of pathogenic Escherichia coli O157 by sprouts, leaves and fruits

Mathews

Smith

Matthysse

2014

Microbial Biotechnology

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The retention (binding to or association with the plant) of Escherichia coli by cut leaves and fruits after vigorous water washing was compared with that by sprouts. Retention by fruits and leaves was similar but differed from retention by sprouts in rate, effect of wounding and requirement for poly-β,1-6-N-acetyl-D-glucosamine. Escherichia coli was retained by cut ends of lettuce leaves within 5 min while more than 1 h was required for retention by the intact epidermis of leaves and fruits, and more than 1 day for sprouts. Retention after 5 min at the cut leaf edge was specific for E. coli and was not shown by the plant-associated bacteria Agrobacterium tumefaciens and Sinorhizobium meliloti. Escherichia coli was retained by lettuce, spinach, alfalfa, bean, tomato, Arabidopsis thaliana, cucumber, and pepper leaves and fruits faster than by sprouts. Wounding of leaves and fruits but not sprouts increased bacterial retention. Mutations in the exopolysaccharide synthesis genes yhjN and wcaD reduced the numbers of bacteria retained. PgaC mutants were retained by cut leaves and fruits but not by sprouts. There was no significant difference in the retention of an O157 and a K12 strain by fruits or leaves. However, retention by sprouts of O157 strains was significantly greater than K12 strains. These findings suggest that there are differences in the mechanisms of E coli retention among sprouts, and leaves and fruits.

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“…Recently, Castro-Rosas et al (2011) detected Salmonella on 12% and 10% of jalapeñ o and serrano peppers, respectively, obtained from the markets in a city of Mexico. However, data from the same report showed significant reduction of experimentally inoculated Salmonella (Salmonella Typhi, Montevideo, Gaminara, or Typhimurium) on the peppers during humid storage at 25°C for 6 days.…”

Section: Discussionmentioning

confidence: 99%

SalmonellaPopulation Rebound and Its Prevention on Spray Washed and Non-washed Jalapeño Peppers and Roma Tomatoes in Humid Storage

Pao

Long

Kim

et al. 2012

Foodborne Pathogens and Disease

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The potential of Salmonella population to rebound on non-washed and washed roma tomatoes and jalapeño peppers in humid storage at 4°C, 10°C, 15°C, 21°C, or 35°C for ≤12 days was investigated. The initial inoculation levels of Salmonella on peppers and tomatoes were 5.6 and 5.2 log CFU/cm(2), respectively. Air-drying of fruit surfaces resulted in contamination levels of 3.9 and 3.7 log CFU/cm(2) on inoculated peppers and tomatoes, respectively. At 21°C and 35°C, the levels of air-dried Salmonella inoculums on produce surfaces increased ≥2 log cycles, with the most rapid growth in the first 3 days. Mechanical washing on rollers (rinsing; R-treatment) or revolving brushes (rinsing and brushing; RB-treatment) with water decreased Salmonella counts by ≥2.5 log CFU/cm(2) on both peppers and tomatoes. After R- or RB-treatment, peppers stored at 21°C and 35°C permitted residual Salmonella (≤1.4 log CFU/cm(2)) to grow to 2.6-3.9 log CFU/cm(2). During storage, residual Salmonella (≤1.0 log CFU/cm(2)) on washed tomatoes increased to 3.1 log CFU/cm(2) at 35°C following R-treatment and 3.8 log CFU/cm(2) at 21°C following RB-treatment. Cold storage at 4°C and 10°C effectively prevented the proliferation of Salmonella on both washed and non-washed produce. The current study on jalapeño peppers and roma tomatoes demonstrated that Salmonella population can rebound on produce in humid storage before or after washing. The finding highlights the benefit of uninterrupted cold storage for safer produce operations.

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Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano Peppers

Cited by 33 publications

References 27 publications

Effect of Storage Temperature on Survival and Growth of Foodborne Pathogens on Whole, Damaged, and Internally Inoculated Jalapeños (Capsicum annuum var. annuum)

Effect of Storage Temperature on Survival and Growth of Foodborne Pathogens on Whole, Damaged, and Internally Inoculated Jalapeños (Capsicum annuum var. annuum)

A comparison of the retention of pathogenic Escherichia coli O157 by sprouts, leaves and fruits

SalmonellaPopulation Rebound and Its Prevention on Spray Washed and Non-washed Jalapeño Peppers and Roma Tomatoes in Humid Storage

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