The microbiological safety of minimally processed vegetables

Francis, Gillian A.; Thomas, C.; O’Beirne, D.

doi:10.1046/j.1365-2621.1999.00253.x

Cited by 387 publications

(236 citation statements)

References 152 publications

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“…This might suggest an effect of atmosphere composition on microbial load in cactus pear stored at 8°C. At 4°C, total bacterial count during the whole storage period (13 days) remained below the legal limit (7 Log CFU g −1 ) reported for fresh-cut product (Francis et al 1999), in air and in both MA treatments, whereas at 8°C, 9 days were enough for samples with all treatments to reach this limit.…”

Section: Microbiological Analysismentioning

confidence: 57%

Marketability of ready-to-eat cactus pear as affected by temperature and modified atmosphere

2011

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In order to increase the diffusion of cactus pear fruits, in this study, the proper maturity index for peeling and processing them as ready-to-eat product was evaluated and characterized. Thereafter, the effects of different storage temperatures and modified atmosphere conditions on the marketability of ready-to-eat cactus pear were studied. The storage of ready-to-eat fruits at 4°C in both passive (air) and semi-active (10 kPa O 2 and 10 kPa CO 2 ) modified atmosphere improved the marketability by 30%, whereas the storage at 8°C caused a dangerous reduction in O 2 partial pressure inside modified atmosphere packages, due to fruits' increased metabolic activity. A very low level of initial microbial growth was detected, while a severe increase in mesophilic and psychrophilic bacteria was shown in control samples at both temperatures during storage; an inhibitory effect of modified atmosphere on microbial growth was also observed. In conclusion, modified atmosphere improved only the marketability of fruits stored at 4°C; whereas the storage at 8°C resulted in deleterious effects on the ready-toeat fruits, whether stored in air or in modified atmosphere.

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Section: Microbiological Analysismentioning

confidence: 57%

Marketability of ready-to-eat cactus pear as affected by temperature and modified atmosphere

2011

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“…According to Kang and Lee (1997), total microbial growth increased from 4.6-7.2 log 10 CFU/g during the 6 day storage period for minimally processed green pepper stored at 5 0 C. The legal regulations on minimally processed fresh vegetables establish a maximum total limit for TPC of 7.7 log 10 CFU/g (Francis et al 1999) and the recommended limit for TYM of fresh cut produce is 5 log 10 CFU/g (Nur Aida et al 2007). Since the microbial counts in the present chloride concentrations between 1% -4% are commonly used as pretreatments.…”

Section: Resultsmentioning

confidence: 99%

Quality of minimally processed modified atmosphere sorted bell pepper , as affected by pre treatments

Ediriweera¹,

Abeywickrama

Latifah³

et al. 2015

Trop Agric Res & Ext

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Minimally processed bell pepper strips stored at 8-10 0 C for seven days were evaluated for variation in color, in package gases, firmness, physicochemical sensory and microbiological quality. Bell pepper strips were treated with sodium chloride, calcium chloride, sodium chloride+calcium chloride or distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not drastically affect the physicochemical properties (titratable acidity (TA), total soluble solids (TSS) and pH) when compared to the control. A slight discoloration of bell pepper was evident, indicated by decreasing L*, a* and b* values. Variations in firmness were observed. Fairly high level of CO 2 accumulation was evident inside packages where O 2 concentration displayed a declining trend. Sensory attributes generally declined with time but were within acceptable limits. Microbial counts were within safe-to-consume limits for all samples within the storage period. All pretreatments tested had no drastic effect on sensory properties and maintained low microbial counts, however 1% sodium chloride pretreatment was more successful in retaining higher sensory properties and maintaining lower microbial counts by the end of storage period than the other pretreatments.

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“…The use of chlorine and other chemicals in wash water has been shown to reduce populations of pathogens on raw vegetables. However, elimination cannot been assured (Beuchat 1998;Francis et al 1999). Reduction in populations of L. monocytogenes on fresh-cut lettuce treated with 200 mg l -1 chlorine was reported to be 1AE3-1AE7 log 10 cfu g -1 (Zhang and Farber 1996).…”

Section: Discussionmentioning

confidence: 99%

Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5oC or 15oC

Brackett

Chen

et al. 2002

J Appl Microbiol

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Aims: The objective of this study was to determine the influence of mild heat treatment, storage temperature and storage time on the survival and growth of Listeria monocytogenes inoculated onto cut iceberg lettuce leaves. Methods and Results: Before or after inoculation with L. monocytogenes, cut iceberg lettuce leaves were dipped in water (20 or 50°C), containing or not 20 mg l -1 chlorine, for 90 s, then stored at 5°C for up to 18 days or 15°C for up to 7 days. The presence of 20 mg l -1 chlorine in the treatment water did not significantly (a ¼ 0AE05) affect populations of the pathogen, regardless of other test parameters. The population of L. monocytogenes on lettuce treated at 50°C steadily increased throughout storage at 5°C for up to 18 days. At day 10 and thereafter, populations were 1AE7-2AE3 log 10 cfu g -1 higher on lettuce treated at 50°C after inoculation compared with untreated lettuce or lettuce treated at 20°C, regardless of chlorine treatment. The population of L. monocytogenes increased rapidly on lettuce stored at 15°C. At 2 and 4 days, significantly higher populations were detected on lettuce that had been treated at 50°C, compared with respective samples that had been treated at 20°C, regardless of inoculation before or after treatment, or the presence of 20 mg l -1 chlorine in the treatment water. Conclusions:The results clearly demonstrated that mild heat treatment of cut lettuce leaves enhances the growth of L. monocytogenes during subsequent storage at 5 or 15°C. Significance and Impact of the Study: Mild heat treatment of cut lettuce may result in a prolonged shelf life as a result of delaying the development of brown discoloration. However, heat treatment also facilitates the growth of L. monocytogenes during storage at refrigeration temperature, thereby increasing the potential risk of causing listeriosis.

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The microbiological safety of minimally processed vegetables

Cited by 387 publications

References 152 publications

Marketability of ready-to-eat cactus pear as affected by temperature and modified atmosphere

Marketability of ready-to-eat cactus pear as affected by temperature and modified atmosphere

Quality of minimally processed modified atmosphere sorted bell pepper , as affected by pre treatments

Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5oC or 15oC

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