Escherichia coli and Cronobacter sakazakii in 'Tommy Atkins' minimally processed mangos: Survival, growth and effect of UV-C and electrolyzed water. (April 2018)

• Record Type: Journal Article
• Authors: Santo, David; Graça, Ana; Nunes, Carla; Quintas, Célia
• Is Part Of: Food microbiology. Volume 70(2018)
• Page Start: 49
• Page End: 54
• Publication Date: 2018-04
• Subjects: Mango -- Escherichia coli -- Cronobacter sakazakii -- Ultraviolet -- Electrolyzed water; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2017.09.008
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: These studies were aimed at assessing the growing capacity of Escherichia coli and Cronobacter sakazakii and the effectiveness of Ultraviolet-C (UV-C) radiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the inhibition of these bacteria on minimally processed 'Tommy Atkins' mangoes (MPM). The fruits were contaminated by dip inoculation and kept 10 days at 4, 8, 12 and 20 °C while enumerating bacteria. Contaminated mangoes were disinfected using UV-C (2.5, 5, 7.5 and 10 kJ/m 2 ), AEW, NEW and sodium hypochlorite (SH) and the microorganisms were monitored. None of the enterobacteria grew at 4, 8 and 12 °C regardless of having persisted during the 10-day period. At 20 °C, E. coli and C. sakazakii grew, after adaption phases of 48 h and 24 h, to values of 8.7 and 8.5 log cfu/g at day eight, respectively. E. coli showed the highest reduction counts on the MPM washed with NEW and SH (2.2 log cfu/g). UV-C was more effective in reducing C. sakazakii (2.4–2.6 log cfu/g), when compared to AEW, NEW and SH (1.2–1.8 log cfu/g). The efficacy of decontamination technologies depends on microorganisms, highlighting the importance of preventing contamination at the primary production and of combining different methods to increase the safety of fresh-cut fruits. Highlights: Fresh-cut mango is good substrate for the growth of E. coli and C. sakazakii at 20 °C. At 4, 8 and 10 °C, none of the bacteria grew in the cut mango. UV-C was more effective than electrolyzed water in the reduction of C. sakazakii . Electrolyzed water was more efficient than UV-C in reducing E. coli on fresh-cut mango. The combination of different disinfection methods in fresh-cut mango is highlighted.