The microbiology of minimally processed fresh fruits and vegetables

Nguyen-Thé, Christophe; Carlin, Frédéric

doi:10.1080/10408399409527668

Cited by 760 publications

(441 citation statements)

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“…Further studies need to be conducted to determine the reasons for, and practical implications of differences in the ability of test strains to survive and grow in cut lettuce. Raw vegetables are occasionally contaminated with L. monocytogenes (Farber and Peterkin 1991;Nguyen-the and Carlin 1994;Beuchat 1996a). Transmission of L. monocytogenes to vegetables can occur via manure, sewage sludge, irrigation water, or by direct contamination from faeces of birds and animals.…”

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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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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“…Storage at 4°C allows conservation up to 5 days and it is necessary to display the adequate time of storage and temperature on the label of the product. Keywords: Spanish melon, process of storage, temperature of storage.1985, para 35.000 toneladas em 1989 [24]. No Brasil, a utilização destes produtos é bastante recente, introduzida nos anos 90 por empresas atraídas pelas novas tendências do mercado, atingindo, principalmente, fornecedores de alimentos prontos para preparo e/ou consumo como hotéis, restaurantes, lanchonetes e redes de supermercados [11].…”

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“…1985, para 35.000 toneladas em 1989 [24]. No Brasil, a utilização destes produtos é bastante recente, introduzida nos anos 90 por empresas atraídas pelas novas tendências do mercado, atingindo, principalmente, fornecedores de alimentos prontos para preparo e/ou consumo como hotéis, restaurantes, lanchonetes e redes de supermercados [11].…”

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“…A perda da integridade do fruto durante as operações de processamento mínimo acelera as alterações fisiológicas e libera exsudato rico em nutrientes para o crescimento de fungos e bactérias deteriorantes, além de possibilitar contaminação através da manipulação sob condições inadequadas [24], reduzindo, desta forma a qualidade e a vida útil do produto, podendo o mesmo constituir um risco à saúde do consumidor [7]. Logo, técnicas adequadas de conservação devem ser adotadas visando a preservação da qualidade dos produtos [44].…”

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“…Os principais microrganismos deteriorantes diretamente envolvidos com a diminuição da vida útil destes produtos são bactérias pectinolíticas, bactérias Gramnegativas saprófitas, bactérias lácticas e leveduras [24]. A atividade microbiana em produtos minimamente processados pode ser influenciada pelo metabolismo do vegetal, pela embalagem utilizada e pela temperatura de estocagem [13].…”

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Melão minimamente processado: um controle de qualidade

Damasceno¹,

Alves²,

Mendonca³

et al. 2005

Ciênc. Tecnol. Aliment.

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RESUMOO processamento mínimo tem sido descrito como a manipulação, preparo, embalagem e distribuição de produtos agrícolas, através de procedimentos como a seleção, limpeza, lavagem, descascamento e corte, que não afetem as suas características organolépticas e agreguem valor aos mesmos, resultando em produtos naturais, práticos, cujo preparo e consumo requerem menos tempo, atendendo às exigências da vida moderna. A finalidade dos alimentos minimamente processados e refrigerados é proporcionar ao consumidor um produto similar ao fresco, garantindo segurança e mantendo a qualidade nutritiva e sensorial. O processo tem despertado interesse para a realização de pesquisas, principalmente, relacionando as alterações microbiológicas, físico-químicas e sensoriais que influenciam a vida de prateleira destes produtos. O objetivo do trabalho foi a avaliação do efeito da temperatura de comercialização (15ºC) sobre a qualidade físico-química, microbiológica e sensorial do melão espanhol (Cucumis melo L. var. inodorus) minimamente processado. Os frutos acondicionados em bandejas e envolvidos com filme plástico foram adquiridos aleatoriamente em um supermercado local. Os tratamentos foram: temperaturas (4 e 15ºC), períodos de armazenamento (5, 10, 15 e 1, 2 e 3 dias a 4ºC e 15ºC, respectivamente) e o tratamento controle (melão minimamente processado no dia zero). As amostras foram analisadas quanto às características físico-químicas, microbiológicas e sensoriais. A qualidade do melão foi afetada, significativamente, durante o armazenamento refrigerado. Na temperatura de comercialização (15ºC) o produto apresenta prazo de validade de apenas 24 horas. O armazenamento a 4°C permitiu uma conservação de até 5 dias, sendo necessária a discriminação da temperatura e do período de armazenamento adequado, no rótulo do produto. Palavras-chave: melão, processamento mínimo, refrigeração. SUMMARYMINIMALLY PROCESSED MELON: A QUALITY CONTROL. The minimum processing has been described as the manipulation, preparation, packaging and distribution of agricultural products, through procedures like selection, cleaning, washing, peeling and cutting, which do not affect their organoleptic characteristics and add value to them. The process results in natural and practical products, which require less time for preparation and consumption to fulfill the demands of modern life. The purpose of minimally processed and cooled food is to provide a product that is similar to the fresh one to guarantee safety, maintaining the nutritive and sensory quality. The process has attracted attention to research mainly regarding microbiological, physicochemical and sensory alterations that influence the shelf life of these products. The target of the research was to evaluate the effect of commercialization temperature (15ºC) on the quality of the Spanish melon (Cucumis melo L. cv. inodorus) minimally processed. Fruits packed in trays and involved in plastic film were randomly acquired in a local supermarket. Treatments were: temperatures (4 and 15ºC), storage periods...

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Comparative Growth ofEscherichia coli 0157:H7, Spoilage Organisms and Shelf-Life of Shredded Iceberg Lettuce Stored under Modified Atmospheres

Diaz

Hotchkiss

1996

J. Sci. Food Agric.

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The objective of this work was to compare organoleptic and microbiological spoilage with the survival of Escherichia coli0157:H7 in modified atmosphere (MA) stored shredded lettuce. The rates of growth ofE coli0157:H7, increase in aerobic plate counts (APC g−1), and rates of visual spoilage of shredded lettuce held under air or MA at 13 and 22°C were compared. Samples were inoculated with nalidixic acid‐resistantE coli0157:H7 (ATCC 35150) and placed in a chamber which was continuously flushed with gas mixtures of 0/10/90, 3/0/97, 5/30/65, 20/0/80 (O2/CO2/N2, v/v) and held at 13 or 22°C. APC growth was inhibited in 5/30/65 (O2/CO2/N2) at 13°C compared to all other atmospheres which were not significantly different from each other. The growth rates for bothE coli0157:H7 and APC were greatest in air at 22°C. Carbon dioxide concentration had no significant effect on the growth ofE coli0157:H7 at either temperature. The shelf‐life of shredded lettuce, as judged by appearance, was extended in atmospheres containing 30% CO2 by approximately 300% compared to air. The APC were similar at the time when the shredded lettuce samples were judged unacceptable regardless of shelf‐life. However, the extended shelf‐life provided by the MA allowedE coli0157:H7 to grow to higher numbers compared to air‐held shredded lettuce.

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The microbiology of minimally processed fresh fruits and vegetables

Cited by 760 publications

References 181 publications

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

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

Melão minimamente processado: um controle de qualidade

Comparative Growth ofEscherichia coli 0157:H7, Spoilage Organisms and Shelf-Life of Shredded Iceberg Lettuce Stored under Modified Atmospheres

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