Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax Application
After finishing waxes are applied, citrus fruits are typically dried at 32–60°C for 2–3 min before final packing. The survival of Listeria monocytogenes, Salmonella, and Enterococcus faecium NRRL B-2354 was evaluated under laboratory conditions on lemons after applying one of four finishing waxes (F...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-04-01
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| Series: | Journal of Food Protection |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X24000395 |
| _version_ | 1797209719191896064 |
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| author | Hongye Wang Lina Sheng Zhuosheng Liu Xiran Li Linda J. Harris Luxin Wang |
| author_facet | Hongye Wang Lina Sheng Zhuosheng Liu Xiran Li Linda J. Harris Luxin Wang |
| author_sort | Hongye Wang |
| collection | DOAJ |
| description | After finishing waxes are applied, citrus fruits are typically dried at 32–60°C for 2–3 min before final packing. The survival of Listeria monocytogenes, Salmonella, and Enterococcus faecium NRRL B-2354 was evaluated under laboratory conditions on lemons after applying one of four finishing waxes (F4, F6, F8, and F15) followed by an ambient hold or heated (50 or 60°C) drying step. The reduction of inoculated microorganisms during drying was significantly influenced by wax type and temperature, with greater reductions at higher temperatures. Greater reductions after waxing and drying at 60°C were observed with L. monocytogenes (2.84–4.44 log) than with Salmonella (1.65–3.67 log), and with Salmonella than with E. faecium (0.99–2.93 log). The survival of Salmonella inoculated at 5.8–5.9 log/fruit on lemons and oranges after applying wax F6 and drying at 60°C was evaluated during storage at 4 and 22°C. The reductions of Salmonella after waxing and drying were 1.7 log; additional reductions during storage at 4 or 22°C were 1.40–1.43 or 0.18–0.29 log, respectively, on waxed lemons, and 0.56–1.02 or 0.54–0.57 log, respectively, on waxed oranges. Under pilot-scale packinghouse conditions with wax F4, mean and minimum reductions of E. faecium ranged from 2.15 to 2.89 and 1.64 to 2.12 log, respectively. However, E. faecium was recovered by whole-fruit enrichment (limit of detection: 0.60 log CFU/lemon) but not by plating (LOD: 1.3 log CFU/lemon) from uninoculated lemons run with or after the inoculated lemons. The findings should provide useful information to establish and implement packinghouse food safety plans. |
| first_indexed | 2024-04-24T09:59:10Z |
| format | Article |
| id | doaj.art-ccd7aaebd3804a30bfcde22a7458ed47 |
| institution | Directory Open Access Journal |
| issn | 0362-028X |
| language | English |
| last_indexed | 2024-04-24T09:59:10Z |
| publishDate | 2024-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj.art-ccd7aaebd3804a30bfcde22a7458ed472024-04-14T04:10:04ZengElsevierJournal of Food Protection0362-028X2024-04-01874100255Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax ApplicationHongye Wang0Lina Sheng1Zhuosheng Liu2Xiran Li3Linda J. Harris4Luxin Wang5Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA; School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, P.R. ChinaDepartment of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA; Western Center for Food Safety, University of California, Davis, CA 95618, USADepartment of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA; Corresponding author.After finishing waxes are applied, citrus fruits are typically dried at 32–60°C for 2–3 min before final packing. The survival of Listeria monocytogenes, Salmonella, and Enterococcus faecium NRRL B-2354 was evaluated under laboratory conditions on lemons after applying one of four finishing waxes (F4, F6, F8, and F15) followed by an ambient hold or heated (50 or 60°C) drying step. The reduction of inoculated microorganisms during drying was significantly influenced by wax type and temperature, with greater reductions at higher temperatures. Greater reductions after waxing and drying at 60°C were observed with L. monocytogenes (2.84–4.44 log) than with Salmonella (1.65–3.67 log), and with Salmonella than with E. faecium (0.99–2.93 log). The survival of Salmonella inoculated at 5.8–5.9 log/fruit on lemons and oranges after applying wax F6 and drying at 60°C was evaluated during storage at 4 and 22°C. The reductions of Salmonella after waxing and drying were 1.7 log; additional reductions during storage at 4 or 22°C were 1.40–1.43 or 0.18–0.29 log, respectively, on waxed lemons, and 0.56–1.02 or 0.54–0.57 log, respectively, on waxed oranges. Under pilot-scale packinghouse conditions with wax F4, mean and minimum reductions of E. faecium ranged from 2.15 to 2.89 and 1.64 to 2.12 log, respectively. However, E. faecium was recovered by whole-fruit enrichment (limit of detection: 0.60 log CFU/lemon) but not by plating (LOD: 1.3 log CFU/lemon) from uninoculated lemons run with or after the inoculated lemons. The findings should provide useful information to establish and implement packinghouse food safety plans.http://www.sciencedirect.com/science/article/pii/S0362028X24000395Citrus waxEnterococcus faecium NRRL B-2354Listeria monocytogenesSalmonellaStorage |
| spellingShingle | Hongye Wang Lina Sheng Zhuosheng Liu Xiran Li Linda J. Harris Luxin Wang Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax Application Journal of Food Protection Citrus wax Enterococcus faecium NRRL B-2354 Listeria monocytogenes Salmonella Storage |
| title | Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax Application |
| title_full | Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax Application |
| title_fullStr | Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax Application |
| title_full_unstemmed | Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax Application |
| title_short | Reduction Foodborne Pathogens and Surrogate Microorganism on Citrus Fruits after Lab- and Pilot-scale Finishing Wax Application |
| title_sort | reduction foodborne pathogens and surrogate microorganism on citrus fruits after lab and pilot scale finishing wax application |
| topic | Citrus wax Enterococcus faecium NRRL B-2354 Listeria monocytogenes Salmonella Storage |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X24000395 |
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