Abstract：
:This research investigates the efficacy of gaseous ozone, applied under partial vacuum in a controlled reaction chamber, for the elimination of Salmonella inoculated on melon rind. The performance of high dose, short duration treatment with gaseous ozone, in this pilot system, on the microbial and sensory quality of fresh-cut cantaloupes was also evaluated. Gaseous ozone (10,000 ppm for 30 min under vacuum) reduced viable, recoverable Salmonella from inoculated physiologically mature non-ripe and ripe melons with a maximum reduction of 4.2 and 2.8 log CFU/rind-disk (12.6 cm(2)), respectively. The efficacy of ozone exposure was influenced by carrier matrix. Salmonella adhering to cantaloupe was more resistant to ozone treatment when suspended in skim-milk powder before aqueous inoculation to the rind. This indicated that organic matter interferes with the contact efficiency and resultant antimicrobial activity of gaseous ozone applied as a surface disinfectant. Conversely, in the absence of an organic carrier, Salmonella viability loss was greater on dry exocarp surfaces than in the wetted surfaces, during ozone treatment, achieving reductions of 2.8 and 1.4 initial log CFU/rind-disk, respectively. Gaseous ozone treatment of 5000 and 20,000 ppm for 30 min reduced total coliforms, Pseudomonas fluorescens, yeast and lactic acid bacteria recovery from fresh-cut cantaloupe. A dose Ct-value (concentration x exposure time) of 600,000 ppm min achieved maximal log CFU/melon-cube reduction, under the test conditions. Finally, fresh-cut cantaloupe treated with gaseous ozone, maintained an acceptable visual quality, aroma and firmness during 7-day storage at 5 degrees C. Conclusions derived from this study illustrate that gaseous ozone is an effective option to risk reduction and spoilage control of fresh and fresh-cut melon. Moreover, depending on the timing of contamination and post-contamination conditions, rapid drying combined with gaseous ozone exposure may be successful as combined or sequential disinfection steps to minimize persistence of Salmonella on the surface of cantaloupe melons and transference during fresh-cut processing of home preparation. Based on these results, greater efficacy would be anticipated with mature but non-ripe melons while ripe tissues reduce the efficacy of these gaseous ozone treatments, potentially by oxidative reaction with soluble refractive solids.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Selma MV,Ibáñez AM,Cantwell M,Suslow Tdoi
10.1016/j.fm.2008.02.006subject
Has Abstractpub_date
2008-06-01 00:00:00pages
558-65issue
4eissn
0740-0020issn
1095-9998pii
S0740-0020(08)00034-8journal_volume
25pub_type
杂志文章abstract：:Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy ...
journal_title：Food microbiology
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更新日期：2016-02-01 00:00:00
abstract：:The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, P...
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abstract：:The microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks treated with antimicrobials and antioxidants were examined during 6-week ambient storage. Five pre-smoking soaking treatments were applied: 25% NaCl and 1% ascorbic acid for 30 min or 1h, 3% sodium lactate with or without 5% rosemary e...
journal_title：Food microbiology
pub_type： 杂志文章
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更新日期：2011-06-01 00:00:00
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更新日期：2015-05-01 00:00:00
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pub_type： 杂志文章
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更新日期：2011-02-01 00:00:00
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更新日期：2017-06-01 00:00:00
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pub_type： 杂志文章
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更新日期：2014-09-01 00:00:00
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pub_type： 杂志文章
doi：10.1016/j.fm.2014.12.006
更新日期：2015-06-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103398
更新日期：2020-05-01 00:00:00
abstract：:Malolactic fermentation (MLF) in Valtellina Superiore DOCG red wine was monitored in 4 cellars and the final products were analysed to determine the content of melatonin (MEL) and other tryptophan (TRP) derivatives, including tryptophan ethyl ester (TEE) and MEL isomers (MISs), and to isolate predominant O. oeni strai...
journal_title：Food microbiology
pub_type： 杂志文章
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更新日期：2020-04-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.06.001
更新日期：2007-05-01 00:00:00
abstract：:Listeria monocytogenes, the causative agent of listeriosis in humans, is a Gram-positive bacterium that is contracted via the ingestion of contaminated foods. Two of the largest outbreaks of listeriosis occurred following consumption of tainted cantaloupe and packaged salads. Molecular methods and immuno-based techniq...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.05.009
更新日期：2019-12-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.08.015
更新日期：2019-02-01 00:00:00
abstract：:Shiga toxin-producing Escherichia coli (STEC) are regularly implicated in foodborne illness outbreaks and recalls of ground beef. In this study we determined the High Pressure Processing (HPP) D10 value (the processing conditions needed to reduce the microbial population by 1 log) of 39 STEC isolates, including the "b...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.07.001
更新日期：2015-12-01 00:00:00
abstract：:The apicomplexan parasite Toxoplasma gondii is the causative agent of toxoplasmosis, a foodborne zoonosis with a global distribution and estimated to cause up to 20% of the total foodborne disease burden in Europe. Association between T. gondii infection and the consumption of unwashed raw fruits and vegetables contam...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.10.001
更新日期：2018-04-01 00:00:00
abstract：:Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk mediu...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.12.003
更新日期：2011-08-01 00:00:00
abstract：:The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO2. Meat samples were stored at 10 °C under two different modified-atmosphere packing (MAP) conditions: treatment ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.01.023
更新日期：2017-08-01 00:00:00
abstract：:The time to detection (TTD) for Pichia anomala IG02 was defined, for inoculum sizes lower than 6 log(10)cfu/ml, as the time elapsed from inoculation to the moment at which an OD of 0.12 was reached. In other cases, TTD can be estimated by interpolation within the time elapsed from the previous readings below OD=0.12 a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.05.011
更新日期：2006-06-01 00:00:00
abstract：:Fusarium Head Blight (FHB) is a major constraint to barley production that substantially reduces yield and grain quality. FHB is also a major food safety concern because FHB pathogens contaminate grain with trichothecenes and other mycotoxins. DNA sequence-based analyses and in-vitro toxin assessments were used to cha...
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pub_type： 杂志文章
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更新日期：2018-12-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.12.028
更新日期：2012-06-01 00:00:00
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pub_type： 杂志文章
doi：10.1016/j.fm.2018.08.003
更新日期：2019-02-01 00:00:00
abstract：:Enteric viruses are important agents of foodborne diseases. Due to their low infectious doses and low concentrations in food samples, an efficient and rapid virus concentration method is required for routine control. Because of the absence of a reliable cell culture method for most of the enteric viruses involved in o...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.03.007
更新日期：2012-09-01 00:00:00
abstract：:Minimal inhibitory concentrations (MICs) of undissociated lactic acid were determined for six different Listeria monocytogenes strains at 30 °C and in a pH range of 4.2-5.8. Small increments in pH and acid concentrations were used to accurately establish the growth/no growth limits of L. monocytogenes for these acids....
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.03.012
更新日期：2016-09-01 00:00:00
abstract：:Coenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible antimicrobial mechanism of CoQ0 against C. sakazakii were inv...
journal_title：Food microbiology
pub_type： 杂志文章
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更新日期：2020-04-01 00:00:00
abstract：:The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and store...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.12.002
更新日期：2006-10-01 00:00:00
abstract：:The aim of this work was to evaluate the antimicrobial activity of whey protein isolate (WPI) films supplemented with Lactobacillus sakei NRRL B-1917 cell-free supernatant on beef inoculated with Escherichia coli ATCC 25922 or Listeria monocytogenes Scott A; additionally, sensory evaluation was performed on wrapped be...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.024
更新日期：2017-04-01 00:00:00
abstract：:Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of micro...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2013.04.012
更新日期：2014-02-01 00:00:00
