Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 177, Issue -, Pages 1-8Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2013.12.025
Keywords
Foodbome pathogens; EHEC; Oxidizing agents; Disinfection; Minimally processed vegetables (RTE vegetables); Predictive modeling
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Funding
- European Community [244994]
- MICINN [AGL2010-20070, AGL2008-03298]
- European Regional Development Fund (ERDF)
- United States Department of Agriculture [GEO-2007-01899]
- Excellence Project (Junta de Andalucia) [AGR-01879]
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The purpose of this study was to evaluate and model the growth of Escherichia coli O157:H7 in fresh-cut lettuce submitted to a neutral electrolyzed water (NEW) treatment, packaged in passive modified atmosphere and subsequently stored at different temperatures (4, 8, 13,16 degrees C) for a maximum of 27 days. Results indicated that E. coli O157:H7 was able to grow at 8, 13, and 16 degrees C, and declined at 4 degrees C. However at 8 degrees C, the lag time lasted 19 days, above the typical shelf-life time for this type of products. A secondary model predicting growth rate as a function of temperature was developed based on a square-root function. A comparison with literature data indicated that the growth predicted by the model for E. colt O157:H7 was again lower than those observed with other disinfection treatments or packaging conditions (chlorinated water, untreated product, NEW, etc.). The specific models here developed might be applied to predict growth in products treated with NEW and to improve existing quantitative risk assessments. (C) 2013 Published by Elsevier B.V.
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