Commercial-scale surface pasteurization process for inactivation of Salmonella Poona Rm 2350 and Escherichia coli ATCC 25922 on cantaloupes
B.A. Annous
Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages.
2004
บทคัดย่อ
Commercial-scale surface pasteurization process for inactivation of Salmonella Poona Rm 2350 and Escherichia coli ATCC 25922 on cantaloupesCantaloupes have been implicated in numerous foodborne outbreaks due to contamination with Salmonella Poona.Commercial washing processes for cantaloupes are limited in their ability to inactivate and/or remove this human pathogen.Our objective was to develop a commercial-scale surface pasteurization process for completely inactivation S.Poona on artificially contaminated cantaloupes.Whole cantaloupes, surface inoculated with S. Poona Rm 2350 or Esherichiacoli ATCC 25922 to a final cell concentration of ca. 5 log 10 CFU/ cm2were stored at 4 °C and room temperature (RT) for up to 72 h prior to processing.Populations of natural aerobic microflora recovered from cantaloupes that were surface pasteurized at 96, 86 or 76 °C for 2-3 min were significantly (p<0.05) lower than those of the controls.Treatments at 76 °C for 2-3 min at 24 h post inoculation resulted in excess of 5 log CFU/cm2 reduction in S. Poona and E. coli populations.Firmness qualities of cantaloupes that were surface pasteurized (96 °C for 1-3 min) and were stored at 4 °C for 21 days were better than those of the controls.Also, treated cantaloupes had no visible mold growth compared to the non-treated cantaloupes.These results indicate that surface pasteurization of cantaloupes will extend the shelf-life of the fresh cantaloupes and will enhance the microbiological safety of this commodity.Storage of untreated inoculated cantaloupes at RT for 24 to 72 h post inoculation caused a significant (p<0.05) increase in S. Poona and E. coli populations as compared to storage at 4 °C.This indicates that cantaloupes should be refrigerated as soon as possible following harvesting to control the growth of any possible contaminant on the rind.