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Dike O. Ukuku - One of the best experts on this subject based on the ideXlab platform.
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effect of cold storage on survivors and recovery of injured salmonella bacteria on fresh cut pieces prepared from whole Melons treated with heat and hydrogen peroxide
Journal of Food Processing and Preservation, 2019Co-Authors: Dike O. Ukuku, Ocen M. Olanya, Sudarsa Mukhopadhyay, Enda A NiemiraAbstract:Cantaloupes and Honeydew Melons inoculated with 10⁷ CFU/ml Salmonella bacteria were treated with 1.5% of hydrogen peroxide (H₂O₂) at 20°C and minimally treated at 70°C for 3 min before storage at 5, 10, and 20°C. Salmonella bacteria recovered from the cantaloupe and Honeydew melon rind surfaces averaged 4.5 and 3.9 log CFU/cm², respectively, before antimicrobial treatments. Fresh‐cut pieces prepared at each day of storage were immediately placed inside the refrigerator (5°C) while some pieces were left at room temperature (20°C) for 30 and 60 min before refrigeration. After minimal thermal hydrogen peroxide treatments, injured Salmonella on whole cantaloupes was significantly (p > 0.05) different than Honeydew Melons. Cold storage of treated Melons at 5°C led to significant (p > 0.05) reduction of the injured bacteria and below detection in fresh‐cut pieces even after enrichment process suggesting that minimal thermal antimicrobial processing will reduce transfer of bacteria to fresh‐cut pieces during fresh‐cut preparation. PRACTICAL APPLICATIONS: The results of this study indicate that minimal thermal treatment with 1.5% of hydrogen peroxide at 70°C for 3 min and immediate cold storage of treated whole Melons designated for fresh‐cut preparation will reduce transfer of microbial populations from Melons rind surfaces to fresh‐cut pieces during fresh‐cut preparation.
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Effect of cold storage on survivors and recovery of injured Salmonella bacteria on fresh‐cut pieces prepared from whole Melons treated with heat and hydrogen peroxide
Journal of Food Processing and Preservation, 2019Co-Authors: Dike O. Ukuku, Sudarsan Mukhopadhyay, Ocen M. Olanya, Brendan A NiemiraAbstract:Cantaloupes and Honeydew Melons inoculated with 10⁷ CFU/ml Salmonella bacteria were treated with 1.5% of hydrogen peroxide (H₂O₂) at 20°C and minimally treated at 70°C for 3 min before storage at 5, 10, and 20°C. Salmonella bacteria recovered from the cantaloupe and Honeydew melon rind surfaces averaged 4.5 and 3.9 log CFU/cm², respectively, before antimicrobial treatments. Fresh‐cut pieces prepared at each day of storage were immediately placed inside the refrigerator (5°C) while some pieces were left at room temperature (20°C) for 30 and 60 min before refrigeration. After minimal thermal hydrogen peroxide treatments, injured Salmonella on whole cantaloupes was significantly (p > 0.05) different than Honeydew Melons. Cold storage of treated Melons at 5°C led to significant (p > 0.05) reduction of the injured bacteria and below detection in fresh‐cut pieces even after enrichment process suggesting that minimal thermal antimicrobial processing will reduce transfer of bacteria to fresh‐cut pieces during fresh‐cut preparation. PRACTICAL APPLICATIONS: The results of this study indicate that minimal thermal treatment with 1.5% of hydrogen peroxide at 70°C for 3 min and immediate cold storage of treated whole Melons designated for fresh‐cut preparation will reduce transfer of microbial populations from Melons rind surfaces to fresh‐cut pieces during fresh‐cut preparation.
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Reducing Transfer of Salmonella and Aerobic Mesophilic Bacteria on Melon Rinds Surfaces to Fresh Juice by Washing With Chlorine: Effect of Waiting Period Before Refrigeration of Prepared Juice
Frontiers Media S.A., 2018Co-Authors: Dike O. Ukuku, Sudarsan Mukhopadhyay, Modesto OlanyaAbstract:Cantaloupes, Honeydew Melons and waterMelons inoculated with Salmonella cocktail at 4.5, 3.8, and 3.2 log10 CFU/cm2, respectively, were sanitized with 200 ppm chlorine before rinds removal, cutting, and juice preparation. Efficacy of 200 ppm chlorine in reducing transfer of Salmonella, aerobic mesophilic bacteria, yeast and mold, and Pseudomonas from the melon surfaces to freshly prepared fruit juice was investigated including the effect of waiting period before refrigeration of the juices. The melon juice filtrates were refrigerated immediately or stored at room temperature (~22°C) for 3 and 5 h before refrigeration. Average Salmonella bacteria recovered in fresh melon juice prepared from unwashed whole cantaloupes, watermelon and Honeydew Melons was 1.4, 0.5, and 0.4 log10 CFU/ml, respectively. Juices from unwashed inoculated Melons had the highest bacterial populations and storage at an abusive temperature of 10°C led to proliferation. Holding these juices at room temperature for 5 h before refrigeration allowed Salmonella bacteria to increase by 0.5–0.8 log in cantaloupe juice and 0.3–0.5 log in watermelon and Honeydew juices. No Salmonella bacteria was determined in fresh juices prepared from Melons washed with chlorinated water. The results of this study showed that washing Melons with 200 ppm chlorine before juice preparation and immediately refrigerating the juice will minimize the chances of Salmonella proliferation
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effect of time before storage and storage temperature on survival of salmonella inoculated on fresh cut Melons
Food Microbiology, 2007Co-Authors: Dike O. Ukuku, G M SapersAbstract:Abstract The effects of a waiting period at room temperature (∼22 °C) before refrigerating fresh-cut watermelon, cantaloupe and Honeydew pieces contaminated with Salmonella on survival of the inoculated pathogen were investigated. Whole cantaloupes, Honeydew Melons and waterMelons were washed with water, and fresh-cut pieces from individual Melons were prepared and inoculated with a five strain cocktail of Salmonella at 105 cfu/ml. Populations of aerobic mesophilic bacteria, yeast and mold and Pseudomonas spp. were higher for fresh-cut cantaloupe than for fresh-cut watermelon and Honeydew immediately after preparation. Populations of Salmonella, aerobic mesophilic bacteria, yeast and mold and Pseudomonas ssp. in fresh-cut Melons left at room temperature for up to 5 h before refrigeration were significantly ( P 0.05 ) higher than populations in fresh-cut Melons stored at 5 °C immediately after preparation. Populations of Salmonella recovered in fresh-cut melon after inoculation with the cocktail of Salmonella strains averaged 2 log10 cfu/g for all three types of Melons. Populations in fresh-cut watermelon and Honeydew pieces declined by 1 log when stored immediately at 5 °C for 12 days, while the populations in fresh-cut cantaloupe did not show significant ( P > 0.05 ) changes. Populations of Salmonella in fresh-cut Melons stored immediately at 10 °C for 12 days increased significantly ( P 0.05 ) from 2.0 to 3.0 log10 cfu/g in watermelon, 1.9 to 3.0 log10 cfu/g in Honeydew and 2.0 to 3.6 log10 cfu/g in cantaloupe pieces. Holding freshly prepared, contaminated fresh-cut melon pieces at 22 °C for 3 h or more prior to refrigerated storage would increase the chances of Salmonella proliferation, especially if the fresh-cut Melons were subsequently stored at an abusive temperature.
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use of hydrogen peroxide in combination with nisin sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh cut pieces
International Journal of Food Microbiology, 2005Co-Authors: Dike O. Ukuku, M L Bari, S Kawamoto, Kenji IsshikiAbstract:Abstract Hydrogen peroxide (2.5%) alone or hydrogen peroxide (1%) in combination with nisin (25 μg/ml), sodium lactate (1%), and citric acid (0.5%) (HPLNC) were investigated as potential sanitizers for reducing Escherichia coli O157:H7 or Listeria monocytogenes populations on whole cantaloupe and Honeydew Melons. Whole cantaloupes inoculated with E. coli O157:H7 and L. monocytogenes at 5.27 and 4.07 log10 CFU/cm2, respectively, and whole Honeydew Melons inoculated with E. coli O157:H7 and L. monocytogenes at 3.45 and 3.05 log10 CFU/cm2, respectively, were stored at 5 °C for 7 days. Antimicrobial washing treatments were applied to inoculated whole Melons on days 0 or 7 of storage and surviving bacterial populations and the numbers transferred to fresh-cut pieces were determined. At days 0 and 7 treatment with HPLNC significantly (p
Domingos P F Almeida - One of the best experts on this subject based on the ideXlab platform.
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effect of oxygen on aroma volatiles and quality of fresh cut cantaloupe and Honeydew Melons
Food Chemistry, 2012Co-Authors: Ana L Amaro, John C Beaulieu, Casey C Grimm, Rebecca E Stein, Domingos P F AlmeidaAbstract:Abstract Cantaloupe and Honeydew melon cultivars were processed and stored under a high oxygen passive modified atmosphere packaging (MAP) or reduced oxygen controlled atmosphere (CA; 5 kPa O 2 + 10 kPa CO 2 and balance N 2 ) for 14 days at 5 °C. Atmosphere did not affect softening rate or soluble solids content and had a negligible effect on colour. Volatile compounds known as flavour-important in Melons were extracted using stir bar sorptive extraction (SBSE) and quantified via GC–MS. Acetate esters increased more in MAP than in CA. Non-acetate esters increased markedly in both cultivars and storage types. Alcohols were more abundant in Honeydew than in cantaloupe. Aldehydes decreased during storage in both cultivars and storage types. Lower O 2 availability under CA conditions likely suppressed some of the esters relevant to the aroma of fresh-cut melon. Results suggest that package O 2 levels are more important in determining aroma than other quality attributes of fresh-cut melon, and high O 2 levels may be required to reveal desirable aroma compounds.
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Volatile composition and quality of fresh-cut Cucumis melo var. cantaloupensis and Inodorus as affected by modified and controlled atmospheres.
Acta Horticulturae, 2010Co-Authors: Ana L Amaro, John C Beaulieu, Domingos P F Almeida, F. X. Malcata, Rebecca E SteinAbstract:Cantaloupensis Melons are aromatic and fast senescing, whereas Inodorus have less odor and are slower senescing. Modified atmosphere packaging (MAP) is used to reduce respiration rate and extend shelf-life but may alter the synthesis of volatile compounds. We assessed the effects of passive MAP and controlled atmosphere (CA; 5 kPa O 2 + 10 kPa CO 2 ) upon quality and volatile production by fresh-cut 'Cantaloupe' and 'Honeydew' Melons, stored at 5°C for 14 days. O 2 concentration inside the MAP packages decreased during the 14 days, to 11.1 and 14.2 kPa, in 'Cantaloupe' and 'Honeydew', respectively. CO 2 levels increased to 11.3 and 7.9 kPa during storage, for 'Cantaloupe' and 'Honeydew', respectively. In MAP, during the first 4 days of storage, cantaloupe cubes softened at a higher rate (2.0 N.day -1 ) than 'Honeydew' cubes (0.9 N.day -1 ). Conversely in CA, fresh-cut 'Honeydew' softened faster (1.9 N.day -1 ) than fresh-cut 'Cantaloupe' (0.9 N.day -1 ) which, softened faster between days 4 and 7 (2.1 N.day -1 ). Initial 'Cantaloupe' respiration was 17.5 ml CO 2 .kg -1 .h -1 , which increased to 63.8 and 43.4 ml CO 2 .kg -1 .h - 1 when stored in CA and MAP, respectively. Initial respiration of 'Honeydew' melon was 7.7 ml CO 2 .kg -1 .h -1 and increased to 55.5 and 30.0 ml CO 2 .kg -1 .h -1 when stored in CA and MAP, respectively. Volatile compounds that are known to be flavor-important in Melons, were extracted using Stir Bar Sorptive Extraction (SBSE) and quantified via GC-MS. The production of acetate esters increased in both Melons stored in MAP, but decreased in 'Cantaloupe' under CA conditions. Non-acetate esters increased in both cultivars and storage conditions. Alcohols, initially more abundant in 'Honeydew', underwent a decrease throughout storage. Aldehydes, initially more abundant in 'Cantaloupe', decreased in both Melons for MAP but not in 'Honeydew' stored in CA. Lower O 2 availability in fresh-cut fruit, stored under CA conditions utilized in this experiment, likely suppressed some of the acetate esters relevant to the aroma of fresh-cut melon.
Jennifer L. Cannon - One of the best experts on this subject based on the ideXlab platform.
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The Fate of Murine Norovirus and Hepatitis A Virus During Preparation of Fresh Produce by Cutting and Grating
Food and Environmental Virology, 2013Co-Authors: Qing Wang, Marilyn Erickson, Ynes R. Ortega, Jennifer L. CannonAbstract:Human noroviruses and hepatitis A virus (HAV) are commonly associated with outbreaks occurring in restaurant establishments and catered events. Food handlers are major contributing factors to foodborne illnesses initiated in the kitchen setting. In this study, transfer of HAV and murine norovirus (MNV-1), a human norovirus surrogate, between produce (cucumbers, strawberries, tomatoes, cantaloupes, carrots, and Honeydew Melons) and common kitchen utensils (graters and knives) was investigated. The extent of virus transfer to produce during utensil application, in the presence and the absence of food residue, and the impact of knife surface properties (sharp, dull, serrated) was also investigated. Transfer of MNV-1 and HAV from produce items, initially contaminated with ~5.5 log PFU, to knives and graters during application ranged from 0.9 to 5.1 log PFU. MNV-1 transfer to knives was the greatest for cucumbers, strawberries, and tomatoes, and the least for Honeydew Melons, while transfer of HAV to knives was greater for tomatoes and Honeydew Melons than strawberries, cantaloupes, and cucumbers. After preparation of a contaminated produce item, knife cross-contamination easily occurred as viruses were detected on almost all of the seven produce items successively prepared. Produce residues on utensils often resulted in less virus transfer when compared to utensils without residue accumulation. Knife surface properties did not impact virus transfer. The ease of virus transfer between produce and utensils demonstrated by the current study highlights the importance of efforts aimed toward preventing cross-contamination in the kitchen environment.
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Physical Removal and Transfer of Murine Norovirus and Hepatitis A Virus from Contaminated Produce by Scrubbing and Peeling
Journal of food protection, 2013Co-Authors: Qing Wang, Ynes R. Ortega, Marilyn C. Erickson, Jennifer L. CannonAbstract:Human noroviruses and hepatitis A virus are responsible for numerous outbreaks associated with handling fresh produce. In this study, physical removal of hepatitis A virus and murine norovirus, a human norovirus surrogate, from contaminated produce items (Honeydew Melons, cantaloupes, carrots, and celery) by scrubbing under running water with a nylon brush or scouring pad and by peeling (carrots and celery) with a peeler was investigated. The degree and extent of utensil contamination with viruses during these operations in the presence and absence of food residue also was investigated. Scrubbing or peeling produce initially inoculated with ~5.5 log PFU of each virus resulted in significant levels of virus removal, ranging from 0.93 to 2.85 log PFU. However, utensil cross-contamination occurred, with >2 log PFU of virus transferred from a single produce item. After preparation of a contaminated produce item, utensil cross-contamination resulted in virus detection on seven successively prepared produce ite...
D. A. Kautter - One of the best experts on this subject based on the ideXlab platform.
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Growth of Salmonella spp. in cantaloupe, watermelon, and Honeydew Melons
Journal of Food Protection, 1993Co-Authors: D A Golden, E Jeffery Rhodehamel, D. A. KautterAbstract:The ability of Salmonella spp. to grow on the interior tissues of cantaloupe, watermelon, and Honeydew Melons was investigated. Pieces of rind-free Melons (pH 5.90–6.67) and tryptic soy broth (TSB, pH 5.90) were inoculated with a mixed culture (approximately 100 CFU/g or ml) containing equal proportions of five species of Salmonella (S. anatum, S. Chester, S. havana, S. poona, and S. senftenberg). Inoculated melon pieces and TSB were incubated for 24 h at 5 or 23°C. Viable populations of salmonellae were determined by surface plating test portions on Hektoen enteric agar. Results indicated that Salmonella growth was rapid and prolific on the Melons and in TSB at 23°C incubation. Final populations on waterMelons were approximately 1.0 log10 greater than populations on cantaloupe and Honeydew and in TSB. Although viable Salmonella populations on Melons and in TSB did not increase during the 24-h incubation at 5°C, little or no decrease in viable populations was observed.
Kenji Isshiki - One of the best experts on this subject based on the ideXlab platform.
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use of hydrogen peroxide in combination with nisin sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh cut pieces
International Journal of Food Microbiology, 2005Co-Authors: Dike O. Ukuku, M L Bari, S Kawamoto, Kenji IsshikiAbstract:Abstract Hydrogen peroxide (2.5%) alone or hydrogen peroxide (1%) in combination with nisin (25 μg/ml), sodium lactate (1%), and citric acid (0.5%) (HPLNC) were investigated as potential sanitizers for reducing Escherichia coli O157:H7 or Listeria monocytogenes populations on whole cantaloupe and Honeydew Melons. Whole cantaloupes inoculated with E. coli O157:H7 and L. monocytogenes at 5.27 and 4.07 log10 CFU/cm2, respectively, and whole Honeydew Melons inoculated with E. coli O157:H7 and L. monocytogenes at 3.45 and 3.05 log10 CFU/cm2, respectively, were stored at 5 °C for 7 days. Antimicrobial washing treatments were applied to inoculated whole Melons on days 0 or 7 of storage and surviving bacterial populations and the numbers transferred to fresh-cut pieces were determined. At days 0 and 7 treatment with HPLNC significantly (p
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use of hydrogen peroxide in combination with nisin sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh cut pieces
International Journal of Food Microbiology, 2005Co-Authors: Dike O. Ukuku, M L Bari, S Kawamoto, Kenji IsshikiAbstract:Hydrogen peroxide (2.5%) alone or hydrogen peroxide (1%) in combination with nisin (25 Ag/ml), sodium lactate (1%), and citric acid (0.5%) (HPLNC) were investigated as potential sanitizers for reducing Escherichia coli O157:H7 or Listeria monocytogenes populations on whole cantaloupe and Honeydew Melons. Whole cantaloupes inoculated with E. coli O157:H7 and L. monocytogenes at 5.27 and 4.07 log10 CFU/cm 2 , respectively, and whole Honeydew Melons inoculated with E. coli O157:H7 and L. monocytogenes at 3.45 and 3.05 log10 CFU/cm 2 , respectively, were stored at 5 8C for 7 days. Antimicrobial washing treatments were applied to inoculated whole Melons on days 0 or 7 of storage and surviving bacterial populations and the numbers transferred to fresh-cut pieces were determined. At days 0 and 7 treatment with HPLNC significantly (pb0.05) reduced the numbers of both pathogens, by 3 to 4 log CFU/cm 2 on both types of whole melon. Treatment with HPLNC was significantly (pb0.05) more effective than treatment with 2.5% hydrogen peroxide. While fresh-cut pieces prepared from stored whole Melons were negative for the pathogens by both direct plating and by enrichment, fresh-cut pieces from cantaloupe Melons treated with 2.5% hydrogen peroxide were positive for both pathogens and pieces from Honeydew Melons were positive for E. coli 0157:H7. The native microflora on fresh-cut Melons were also substantially reduced by HPLNC treatment of whole Melons. The results suggest that HPLNC could be used to decontaminate whole melon surfaces and so improve the microbial safety and quality of fresh-cut Melons. Published by Elsevier B.V.