Effect of Different Pre-Growth Temperatures on the Survival Kinetics of <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in Fresh-Cut Salad during Refrigerated Storage
The effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of <i>Listeria monocytogenes</i> and <i>Salmonella enterica</i>, cultur...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4287 |
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| author | Avninder Kaur Veerachandra Yemmireddy |
| author_facet | Avninder Kaur Veerachandra Yemmireddy |
| author_sort | Avninder Kaur |
| collection | DOAJ |
| description | The effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of <i>Listeria monocytogenes</i> and <i>Salmonella enterica</i>, cultured at different growth temperatures (4, 21, and 37 °C) were inoculated on fresh-cut mixed salad and on individual produce in the mixed salad. The inoculated samples were stored at 4 °C and 80 ± 2% relative humidity (RH) for up to 72 h and the growth, survival, or death kinetics were determined at regular intervals. The results indicate that depending upon the type of pathogen tested, the pre-growth temperature(s) and the type of produce showed a significant (<i>p</i> ≤ 0.05) effect on the survival kinetics. Among the tested produce, mixed salad showed the highest reduction in <i>L. monocytogenes</i> pre-grown at 37 °C (1.33 log CFU/g) followed by red cabbage (0.56 log CFU/g), iceberg lettuce (0.52 log CFU/g), and carrot (−0.62 log CFU/g), after 72 h, respectively. In the case of <i>Salmonella</i>, carrot showed the highest reduction (1.07 log CFU/g for 37 °C pre-grown culture) followed by mixed salad (0.78 log CFU/g for 37 °C pre-grown culture), cabbage (0.76 log CFU/g for 21 °C pre-grown culture), and lettuce (0.65 log CFU/g for 4 °C pre-grown culture), respectively. Among the tested ComBase predictive models, the Baranyi–Roberts model better fitted the experimental data. These findings indicate that the appropriate selection of pre-growth environmental conditions is critical to better understand the kinetics of foodborne pathogens. |
| first_indexed | 2024-03-09T01:51:55Z |
| format | Article |
| id | doaj.art-799fdc44c7bc4bddab24c7e5d3ce0589 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:51:55Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-799fdc44c7bc4bddab24c7e5d3ce05892023-12-08T15:15:36ZengMDPI AGFoods2304-81582023-11-011223428710.3390/foods12234287Effect of Different Pre-Growth Temperatures on the Survival Kinetics of <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in Fresh-Cut Salad during Refrigerated StorageAvninder Kaur0Veerachandra Yemmireddy1School of Integrative Biological and Chemical Sciences, The University of Texas Rio Grande Valley, 1201 W University Dr, Edinburg, TX 78539, USASchool of Integrative Biological and Chemical Sciences, The University of Texas Rio Grande Valley, 1201 W University Dr, Edinburg, TX 78539, USAThe effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of <i>Listeria monocytogenes</i> and <i>Salmonella enterica</i>, cultured at different growth temperatures (4, 21, and 37 °C) were inoculated on fresh-cut mixed salad and on individual produce in the mixed salad. The inoculated samples were stored at 4 °C and 80 ± 2% relative humidity (RH) for up to 72 h and the growth, survival, or death kinetics were determined at regular intervals. The results indicate that depending upon the type of pathogen tested, the pre-growth temperature(s) and the type of produce showed a significant (<i>p</i> ≤ 0.05) effect on the survival kinetics. Among the tested produce, mixed salad showed the highest reduction in <i>L. monocytogenes</i> pre-grown at 37 °C (1.33 log CFU/g) followed by red cabbage (0.56 log CFU/g), iceberg lettuce (0.52 log CFU/g), and carrot (−0.62 log CFU/g), after 72 h, respectively. In the case of <i>Salmonella</i>, carrot showed the highest reduction (1.07 log CFU/g for 37 °C pre-grown culture) followed by mixed salad (0.78 log CFU/g for 37 °C pre-grown culture), cabbage (0.76 log CFU/g for 21 °C pre-grown culture), and lettuce (0.65 log CFU/g for 4 °C pre-grown culture), respectively. Among the tested ComBase predictive models, the Baranyi–Roberts model better fitted the experimental data. These findings indicate that the appropriate selection of pre-growth environmental conditions is critical to better understand the kinetics of foodborne pathogens.https://www.mdpi.com/2304-8158/12/23/4287fresh-cut saladtemperature stressfoodborne pathogensstoragesurvival kinetics |
| spellingShingle | Avninder Kaur Veerachandra Yemmireddy Effect of Different Pre-Growth Temperatures on the Survival Kinetics of <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in Fresh-Cut Salad during Refrigerated Storage Foods fresh-cut salad temperature stress foodborne pathogens storage survival kinetics |
| title | Effect of Different Pre-Growth Temperatures on the Survival Kinetics of <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in Fresh-Cut Salad during Refrigerated Storage |
| title_full | Effect of Different Pre-Growth Temperatures on the Survival Kinetics of <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in Fresh-Cut Salad during Refrigerated Storage |
| title_fullStr | Effect of Different Pre-Growth Temperatures on the Survival Kinetics of <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in Fresh-Cut Salad during Refrigerated Storage |
| title_full_unstemmed | Effect of Different Pre-Growth Temperatures on the Survival Kinetics of <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in Fresh-Cut Salad during Refrigerated Storage |
| title_short | Effect of Different Pre-Growth Temperatures on the Survival Kinetics of <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in Fresh-Cut Salad during Refrigerated Storage |
| title_sort | effect of different pre growth temperatures on the survival kinetics of i salmonella enterica i and i listeria monocytogenes i in fresh cut salad during refrigerated storage |
| topic | fresh-cut salad temperature stress foodborne pathogens storage survival kinetics |
| url | https://www.mdpi.com/2304-8158/12/23/4287 |
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