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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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appearance and overall acceptability of fresh cut cantaloupe pieces from whole melon treated with wet steam process
Lwt - Food Science and Technology, 2017Co-Authors: Dike O. Ukuku, David J Geveke, Lee Chau, Andrew B W Bigley, Brendan A NiemiraAbstract:Minimally processed fresh-cut fruits have a limited shelf-life because of deterioration caused by spoilage microflora and changes in physiological processes. Whole Melons was inoculated with 107 CFU/ml of Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes to achieve 4.8, 4.5 and 4.1 log CFU/cm2, respectively on melon surfaces. The inoculated Melons were treated with a wet steam processing unit for 180 s before fresh-cut preparation. Microbial safety was studied and the overall appearance and acceptability of the fresh-cut pieces were investigated by trained panelists. There were no visual signs of physical damage on all treated cantaloupe surfaces immediately after treatments and during storage. All fresh-cut pieces from treated cantaloupes were negative for bacterial pathogens while aerobic mesophilic bacteria were recovered. Appearance and overall acceptability of fresh-cut pieces from treated Melons during 6 days at 5 °C were not significantly (p < 0.05) different from control pieces prepared from fresh Melons but were significantly (p < 0.05) different from untreated pieces from day 0 under the same storage conditions for 14 days. The results of this study suggests that wet steam treatment of cantaloupes rind surfaces designated for fresh-cut preparation will enhance the microbial safety of fresh-cut pieces, and the overall acceptability of cut pieces.
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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.
Brendan A Niemira - 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, 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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appearance and overall acceptability of fresh cut cantaloupe pieces from whole melon treated with wet steam process
Lwt - Food Science and Technology, 2017Co-Authors: Dike O. Ukuku, David J Geveke, Lee Chau, Andrew B W Bigley, Brendan A NiemiraAbstract:Minimally processed fresh-cut fruits have a limited shelf-life because of deterioration caused by spoilage microflora and changes in physiological processes. Whole Melons was inoculated with 107 CFU/ml of Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes to achieve 4.8, 4.5 and 4.1 log CFU/cm2, respectively on melon surfaces. The inoculated Melons were treated with a wet steam processing unit for 180 s before fresh-cut preparation. Microbial safety was studied and the overall appearance and acceptability of the fresh-cut pieces were investigated by trained panelists. There were no visual signs of physical damage on all treated cantaloupe surfaces immediately after treatments and during storage. All fresh-cut pieces from treated cantaloupes were negative for bacterial pathogens while aerobic mesophilic bacteria were recovered. Appearance and overall acceptability of fresh-cut pieces from treated Melons during 6 days at 5 °C were not significantly (p < 0.05) different from control pieces prepared from fresh Melons but were significantly (p < 0.05) different from untreated pieces from day 0 under the same storage conditions for 14 days. The results of this study suggests that wet steam treatment of cantaloupes rind surfaces designated for fresh-cut preparation will enhance the microbial safety of fresh-cut pieces, and the overall acceptability of cut pieces.
Bassam A. Annous - One of the best experts on this subject based on the ideXlab platform.
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Thermal Inactivation of Salmonella on Cantaloupes Using Hot Water
Journal of Food Science, 2006Co-Authors: Ethan B. Solomon, Lihan Huang, Joseph Sites, Bassam A. AnnousAbstract:The inactivation of Salmonella on cantaloupes using hot water was investigated. Whole Melons, inoculated with a cocktail of Salmonella isolates, were subjected to thermal treatments of various lengths in water at 65 °C, 75 °C, and 85 °C. Treatment with water at 85 °C for 60 and 90 s resulted in reductions of up to 4.7 log colony forming units (CFU) per square centimeter of rind. However, the rind of Melons treated at 85 °C for 90 s were noticeably softer than the rind of Melons treated for 60 s. Thermal penetration profiles were measured and computer simulations were conducted to verify the effect of hot water treatment conditions on the internal temperatures of cantaloupe Melons. Experimental and simulation data indicated that the internal temperature of Melons treated with hot water did not increase rapidly compared with the rind temperature. Regardless of the process temperature used, the temperature of the edible flesh, 10 mm from the surface of the rind, remained at least 40 °C cooler than the surface temperature of cantaloupe Melons. These results demonstrate the utility of hot water for the inactivation of Salmonella on cantaloupes and provide a framework to producers of fresh-cut melon for the potential use of hot water as an intervention treatment.
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biofilm formation by salmonella spp on cantaloupe Melons
Journal of Food Safety, 2005Co-Authors: Bassam A. Annous, Ethan B. Solomon, Peter H Cooke, Angela BurkeAbstract:The ability of two strains of Salmonella to form biofilms on whole cantaloupe Melons was investigated. Ten microliters of bacterial suspensions was spot-inoculated onto cantaloupe melon rinds in pre-marked areas, and the cantaloupe Melons were held at either 10 or 20C. Biofilm formation was monitored using scanning electron microscopy on excised portions of the cantaloupe melon rind at 2, 24, 48, 72 and 144 h postinoculation. Micrographs indicated that biofilm formation occurred rapidly following introduction of cells (2 h at 20C) onto the cantaloupe melon rind. A fibrillar material was visible after just 2 h at 20C, and cells were embedded in extracellular polymeric material after 24 h at either temperature. These results indicate that a human pathogen is capable of forming a biofilm on plant tissue and that biofilm formation may be responsible for the increased recalcitrance of bacteria to aqueous sanitizers.
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.
G M Sapers - One of the best experts on this subject based on the ideXlab platform.
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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.