Occurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain

Ortiz-Solà, J.; Viñas, I.; Colás-Medà, Pilar; Anguera, Marina; Abadías, Maribel

doi:10.1016/j.ijfoodmicro.2019.108392

Cited by 19 publications

(15 citation statements)

References 39 publications

(29 reference statements)

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“…in berries. Even though no bacterial pathogenic microorganisms have usually been found on field and sold retail strawberries (Delbeke et al, 2015;Ortiz-Solà et al, 2019a), Salmonella spp. and Listeria monocytogenes were able to survive on the fruit surface at different stored temperatures (Ortiz-Solà et al, 2019b;Sreedharan et al, 2015), and L. monocytogenes could grow in the conditions in which strawberries are stored (Siro et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry

Ortiz-Solà

Abadías

Colás-Medà

et al. 2020

International Journal of Food Microbiology

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Section: Introductionmentioning

confidence: 99%

Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry

Ortiz-Solà

Abadías

Colás-Medà

et al. 2020

International Journal of Food Microbiology

Self Cite

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“…Strawberry (Fragaria × ananassa) production and consumption has practically doubled over the past 15 years (Indexbox, 2017), being. Strawberries are generally considered a safe product, and some authors reported the absence of pathogenic microorganisms in the sampled fruits (Ortiz-Solà, 2020). However, mold growth and loss of firmness of strawberries may cause losses of 10 % to 35 % at retail and at consumer level, respectively, making the control of alterative microbiota a challenge for fruit industry (Kelly, 2019).…”

Section: Introductionmentioning

confidence: 99%

Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries

Nicolau-Lapeña

Abadías²,

Viñas

et al. 2020

International Journal of Food Microbiology

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Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-products. Alternative sustainable disinfection strategies to chlorine are under study to minimize environmental and human health impact. Water-assisted UV-C light (WUV-C) is proposed here as an alternative sanitizing method for strawberries. In this study, strawberries were washed for 1 or 5 min in a tank with 2 or 4 lamps on, each emitting UV-C light at 17.2 W/cm 2 , or in a chlorine solution (200 ppm, pH 6.5). Moreover, trials with 4 lamps on, together with a washing solution consisting on peracetic acid at 40 or 80 ppm, were carried out. Overall, quality and nutritional parameters of strawberries after treatments were maintained. Changes in color were not noticeable and fruits did not lose firmness. No major changes were observed in antioxidant activity, organic acid, anthocyanin, vitamin C, and total phenolic content. Yeasts and molds were not affected by the WUV-C treatment, and 5 min were needed to significantly reduce total aerobic mesophylls population. However, reductions of artificially inoculated Listeria innocua and Salmonella Typhimurium after WUV-C treatments were comparable to those obtained with chlorine-wash, which were 3.0 log CFU / g. Moreover, WUV-C light was effective to minimize microorganisms remaining in washing water, avoiding cross-contamination and thus, allowing water recirculation. This effect was improved when combining the action of UV-C light with peracetic acid, showing the suitability of this combined treatment, understood as an alternative to chlorine sanitation, for sanitizing strawberries and keeping the populations of pathogenic bacteria in washing water lower than 0.6 ± 0.1 log CFU / mL.

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“…The safekeeping of consumers over the transmission of zoonotic foodborne infectious disease from diseased animal consumption, unhygienic slaughter houses and unscientific processing means has been a deep concern for centuries. The occurrence of foodborne illness outbreaks requires the intervention of advanced novel processing and preservation techniques to mitigate pathogens and fulfill HACCP requirements (Mendonca et al., 2020; Ortiz‐Solá et al., 2020). Different techniques for the treatment of pathogens in various food products are reported in Table 3.…”

Section: Effective Mitigation Strategies For Food Borne Pathogensmentioning

confidence: 99%

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

2022

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Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmission of zoonotic pathogens and many outbreaks globally. Resilient surveillance and holistic intervention of effective mitigation strategies at both preharvest (bacteriophages, probiotics, vaccination, micronutrients, breeding, culling), postharvest (advanced food processing, biofilm removal, and disinfectant), retailer and consumer levels can reduce or prevent pathogens and cross-contamination. Rapid tracking of contamination sources and identification of the route of infection should be implemented using analytical techniques for targeted detection of causative organisms and microbiological risk assessment. An overview elaborating various farm-to-fork pathogenic mitigation strategies at different stages of the food chain is presented. However, special emphasis is placed on the application of advanced novel food processing and preservation techniques, such as high-pressure processing, pulsed light, ultrasound, ultraviolet light, ozone treatment, irradiation and other hurdle technologies for pathogen reduction and food quality assurance. This review will provide an overview of the overall scenario regarding foodborne pathogen-human health interactions and the possible prevention measures that would be helpful for producers, manufacturers, retailers, and consumers for the safer and sustainable development of food products.

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Occurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain

Abstract: Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.0 de Creative Commons

Cited by 19 publications

References 39 publications

Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry

Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry

Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

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