Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

Abstract

The objective of this research was to evaluate and develop a method for inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree (CP) by high hydrostatic pressure (HHP). Cantaloupe being the most netted varieties of melons presents a greater risk of pathogen transmission. Freshly prepared CP with or without 0.1% ascorbic acid (AA) was inoculated with a bacterial cocktail composed of a three serotype mixture of S. enterica (S. Poona, S. Newport H1275 and S. Stanley H0558) and a mixture of three strains of L. monocytogenes (Scott A, 43256 and 51742) to a population of ca. 10(8)CFU/g. Double sealed and double bagged inoculated CP (ca. 5g) were pressure treated at 300, 400 and 500MPa at 8°C and 15°C for 5min. Data indicated increased inactivation of both Salmonella and Listeria spp. with higher pressure. Log reduction for CP at 300MPa, 8°C for 5min was 2.4±0.2 and 1.6±0.5logCFU/g for Salmonella and Listeria, respectively. Survivability of the pathogens was significantly compromised at 400MPa and 8°C, inactivating 4.5±0.3logCFU/g of Salmonella and 3.0±0.4logCFU/g of Listeria spp. Complete inactivation of the pathogens in the puree (log reduction >6.7logCFU/g), with or without AA, was achieved when the pressure was further increased to 500MPa, except that for Listeria containing no AA at 8°C. Listeria presented higher resistance to pressure treatment compared to Salmonella spp. Initial temperatures (8 and 15°C) had no significant influence on Salmonella log reductions. Log reduction of pathogens increased but not significantly with increase of temperature. AA did not show any significant antimicrobial activity. Viable counts were about 0.2-0.4logCFU/g less in presence of 0.1% AA. These data validate that HHP can be used as an effective method for decontamination of cantaloupe puree.

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

“…SSC was not affected by both thermal and ozone treatments, similar to what has been reported in the majority of published works (Mariana, Cynthia, Carin, & Rodrigo, ; Miller et al, ; Mukhopadhyay et al, ).…”

“…Cantaloupe melon is a commonly consumed fruit worldwide due to its nutritional and organoleptic properties, being recognized as a good source of bioactive compounds, with a desirable flavor, appreciated texture, and low caloric value (Mukhopadhyay et al, ). Due to these healthy and sensorial properties, together with high water content and sugar concentration, Cantaloupe melon is extensively used as a raw material in the fruit juices industry.…”

Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage

“…(). Ascorbic acid acts as an oxygen scavenger for the removal of molecular oxygen in enzymatic reactions (Mukhopadhyay et al ., ). During the storage, all samples showed ascorbic acid degradation, and the ascorbic acid content of RF‐treated sample was higher than that in the TP sample during the storage.…”

Quality preservation and safety ensurement of a vegetable smoothie by high‐pressure processing

“…According to Buzrul et al (), HPP treatment caused injury to a large proportion of the cells, resulting in reduced resistance to low pH. Mukhopadhyay et al () evaluated the inactivation of L. monocytogenes in melon puree (pH: 6.9) treated with HPP, during 10 days of storage at 4 °C. They observed that bacteria count remained stable on control samples, associating this behavior to an antagonistic interaction with the native microbiota of the product.…”

“…The study of the impact of preservation treatments on the evolution of quality factors during storage of complex matrices such as mixed F&V smoothies remains largely unexplored and, since has become one of the food industry sectors with the highest growth worldwide (Morales‐de la Peña et al, ), is an issue that needs to be properly addressed. Therefore, the objective of this research was to study the stability of a F&V smoothie treated with previously optimized HPP conditions during refrigerated storage.…”