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Fate of E-coli O157:H7, Salmonella spp. and potential surrogate bacteria on apricot fruit, following exposure to UV-C light

文献类型： 外文期刊

作者： Yun, Juan 1 ; Yan, Ruixiang 2 ; Fan, Xuetong 3 ; Gurtler, Joshua 3 ; Phillips, John 3 ;

作者机构： 1.Tianjin Univ Sci & Technol, Minist Educ, Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

2.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin 300384, Peoples R China

3.ARS, USDA, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA

关键词： Escherichia coli O157:H7;Salmonella spp.;Ultraviolet;Post-UV storage;Soft fruit

期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY （ 影响因子：5.277； 五年影响因子：5.388 ）

ISSN： 0168-1605

年卷期： 2013 年 166 卷 3 期

页码：

收录情况： SCI

摘要： Some soft fruit, such as tree-ripened apricots, cannot be washed with aqueous sanitizers, due to their innate softness and delicate surfaces. In this study, ultraviolet-C (UV-C) light was investigated for its efficacy in inactivating 4-5 individual strains of Escherichia coli O157:H7 and Salmonella spp. on apricots, in addition to a four-strain composite of Shiga toxin-negative E. coli O157:H7 and a cocktail of three attenuated strains of Salmonella Typhimurium and Salmonella Typhimurium LT2. Also, the survival of E. call O157:H7 and Salmonella spp. after exposure to 74 and 442 mJ/cm(2) of UV-C was evaluated during post-UV storage at 2 and 20 degrees C. The fruit was spot inoculated and the areas (ca. 1.5 cm(2)) of fruit surface with the inoculated bacteria were exposed to UV-C at 7.4 mW/cm(2). E. coli O157:H7 and Salmonella spp. populations decreased rapidly (1-2 logs) (P < 0.05) with increasing UV-C doses of 0 to 74 mJ/cm(2). Further increases in UV-C dosage achieved only limited additional reductions in bacterial populations. Shiga toxin-negative bacteria and attenuated S. Typhimurium strains, along with S. Typhimurium LT2, responded similarly to corresponding pathogenic E. call O157:H7 and Salmonella spp. During storage at 2 or 20 degrees C, populations of pathogenic E. coli O157:H7 and Salmonella spp. on untreated fruit decreased slowly; however, populations on fruit treated with 442 mJ/cm(2) decreased rapidly at both temperatures. After 8 days at 20 degrees C or 21 days at 2 degrees C, E. coli O157:H7 and Salmonella spp. populations on UV-C treated fruit were at least 2 log CFU/g lower than on non-treated controls. Our results suggest that surface-inoculated bacteria survived poorly following UV-C treatment of apricots. Published by Elsevier B.V.

  • 相关文献

[1]Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157:H7, native microbial loads, and quality of button mushrooms. Guan, Wenqiang,Fan, Xuetong,Yan, Ruixiang. 2013

[2]Effects of UV-C treatment on inactivation of Escherichia coli O157:H7, microbial loads, and quality of button mushrooms. Fan, Xuetong,Guan, Wenqiang,Yan, Ruixiang. 2012

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