Growth of Listeria monocytogenes on shredded, ready-to-eat iceberg lettuce

Carrasco, Elena; Pérez‐Rodríguez, Fernando; Valero, Antonio; ́a-Gimeno, R.M. Garcı; Zurera, G.

doi:10.1016/j.foodcont.2007.05.014

Cited by 58 publications

(36 citation statements)

References 34 publications

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“…Modified atmosphere packaging (MAP) was previously shown to inhibit the growth of L. monocytogenes on freshcut lettuce (5). Therefore, the low experimental counts of L. monocytogenes and E. coli 0157:H7 in this study could be due to MAP, since Koseki and Isobe (16) did not consider MAP for parameter determination of the Koskei-Isobe model.…”

Section: Discussionmentioning

confidence: 91%

“…Therefore, the Koseki-Isobe model was used for Monte Carlo simulations. When combined with various secondary models, the Koseki-Isobe model can also reliably predict E. coli 0157:H7 and L. monocytogenes growth in bagged salads as a function of temperature and relative humidity or carbon dioxide concentration (5,12). However, Danyluk and Schaffner (10) and McKellar and Delaquis (18) both found that the Koseki-Isobe model overestimated the rate of E. coli 0157:H7 growth.…”

Section: Discussionmentioning

confidence: 99%

“…Koseki and Isobe (16) applied this same model to predict the growth of E. coli 0157:H7, Salmonella, and L. monocytogenes on lettuce at fluctuating temperatures. While some studies showed a small root-mean-square error between observed bacterial growth and the model prediction (5,16), others found that the Koseki-Isobe model tended to overestimate E. coli 0157:H7 growth (10,18). A dynamic growth-death model was recently developed by McKellar and Delaquis (18) to quantitatively predict the growth and survival of E. coli 0157:H7 at variable temperatures during transport and retail sale.…”

mentioning

confidence: 99%

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Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Packaged Fresh-Cut Romaine Mix at Fluctuating Temperatures during Commercial Transport, Retail Storage, and Display

Zeng

Vorst

Brown

et al. 2014

Journal of Food Protection

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Temperature abuse during commercial transport and retail sale of leafy greens negatively impacts both microbial safety and product quality. Consequently, the effect of fluctuating temperatures on Escherichia coli O157:H7 and Listeria monocytogenes growth in commercially-bagged salad greens was assessed during transport, retail storage, and display. Over a 16-month period, a series of time-temperature profiles for bagged salads were obtained from five transportation routes covering four geographic regions (432 profiles), as well as during retail storage (4,867 profiles) and display (3,799 profiles). Five different time-temperature profiles collected during 2 to 3 days of transport, 1 and 3 days of retail storage, and 3 days of retail display were then duplicated in a programmable incubator to assess E. coli O157:H7 and L. monocytogenes growth in commercial bags of romaine lettuce mix. Microbial growth predictions using the Koseki-Isobe and McKellar-Delaquis models were validated by comparing the root mean square error (RMSE), bias, and the acceptable prediction zone between the laboratory growth data and model predictions. Monte Carlo simulations were performed to calculate the probability distribution of microbial growth from 8,122,127,472 scenarios during transport, cold room storage, and retail display. Using inoculated bags of retail salad, E. coli O157:H7 and L. monocytogenes populations increased a maximum of 3.1 and 3.0 log CFU/g at retail storage. Both models yielded acceptable RMSEs and biases within the acceptable prediction zone for E. coli O157:H7. Based on the simulation, both pathogens generally increased <2 log CFU/g during transport, storage, and display. However, retail storage duration can significantly impact pathogen growth. This large-scale U.S. study-the first using commercial time/temperature profiles to assess the microbial risk of leafy greens-should be useful in filling some of the data gaps in current risk assessments for leafy greens.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Packaged Fresh-Cut Romaine Mix at Fluctuating Temperatures during Commercial Transport, Retail Storage, and Display

Zeng

Vorst

Brown

et al. 2014

Journal of Food Protection

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“…The inefficacy of hypochlorite in eliminating bacteria in vegetables could be due to different factors: an aqueous hypochlorite solution may not wet the hydrophobic surface of the waxy cuticle of vegetables; the setting of a biofilm could protect the microorganisms against the lethal effects of the hypochlorite; and the contact with host tissue may inactivate hypochlorite (Carrasco, Pérez-Rodríguez, Valero, García-Gimeno, & Zurera, 2008). Contamination by pathogenic bacteria, their survival to disinfection processes and multiplication over refrigerated storage are serious concerns regarding MPF, since these products are consumed without major processing.…”

Section: Introductionmentioning

confidence: 99%

Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

Azerêdo

Stamford

Nunes

et al. 2011

Food Research International

163

110

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This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare (OV) and Rosmarinus officinalis (RO) essential oils against bacteria associated to minimally processed vegetables using the determination of Fractional Inhibitory Concentration (FIC) index, kill-time assay in vegetal broth and application in vegetable matrices. Moreover, it was determined chemical composition of the essential oils and their effects alone and in mixture on sensory characteristics of minimally processed vegetables. Carvacrol (66.9 g/100 g) was the most prevalent compound in OV essential oil, while for RO was 1.8-cineole (32.2 g/100 g). OV and RO essential oil showed MIC in a range of 1.25-5 and 20-40 μL/mL, respectively. FIC indices of the combined application of the essential oils were 0.5 against Listeria monocytogenes, Yersinia enterocolitica and Aeromonas hydrophilla suggesting a synergic interaction. Only for Pseudomonas fluorescens FIC index was 0.75 purposing additive effect. Application of the essential oils alone (MIC) or in mixture (¼ MIC + ¼ MIC or ¼ MIC + ½ MIC) in vegetable broth caused significant decrease (p b 0.05) in bacterial count over 24 h. Mixture of essential oils reduced (p b 0.05) the inocula of all bacteria in vegetable broth and in experimentally inoculated fresh-cut vegetables. Similar efficacy was found to reduce the autochthonous microflora in vegetables. Sensory evaluation of vegetables sanitized with essential oils revealed that the scores of the most evaluated attributes fell between like slightly and neither like nor dislike. The combination of essential oils at sub-inhibitory concentrations could mean an interesting approach to sanitize minimally processed vegetables.

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“…For example, packaging under active and passive LOA significantly inhibited the growth of spoilage microorganism in fresh-cut pears, melon, honey pomelo, shredded lettuce, and mushroom slices, among others (Simon et al, 2005;Carrasco et al, 2008;Oliveira et al, 2010;Li et al, 2012a) and reduced the development of aerobic psycrhrotrophic bacteria and Pseudomonas in leaf spinaches (Tudela et al, 2013). However, restrictive O 2 atmospheres have also been shown to stimulate the development of yeasts, Gram-positive bacteria as Lactobacillus or facultative anaerobes pathogens as E. coli, Listeria monocytogenes, and Clostridium botulinum (Farber et al, 2003).…”

Section: Low Oxygen Atmosphere-active Map For Fresh-cut Fruits and Vementioning

confidence: 99%

Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

Ghidelli¹

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Growth of Listeria monocytogenes on shredded, ready-to-eat iceberg lettuce

Cited by 58 publications

References 34 publications

Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Packaged Fresh-Cut Romaine Mix at Fluctuating Temperatures during Commercial Transport, Retail Storage, and Display

Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Packaged Fresh-Cut Romaine Mix at Fluctuating Temperatures during Commercial Transport, Retail Storage, and Display

Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

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