Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage

This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative...

Full description

Saved in:
Bibliographic Details
Published in:Food microbiology 2024-06, Vol.120, p.104495-104495, Article 104495
Main Authors: Alves, Jade Morais, Alvarenga, Verônica Ortiz, Tavares da Silva, Ruthchelly, de Souza Pedrosa, Geany Targino, Silva, Francyeli Araújo, Bicca, Gerson Balbueno, Baldwin, Clif, Schaffner, Donald W., Magnani, Marciane
Format: Article
Language:English
Subjects:
Beta vulgaris
Brassica
Colony Count, Microbial
Food Contamination - analysis
Food Microbiology
Foodborne pathogens
Fresh-cut vegetables
Humidity
Predictive microbiology
Salmonella
Salmonella enterica
Salmonellosis
Temperature
Vegetables
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The interaction between temperature and RH was significant in all sliced vegetables. Higher temperatures and RH values favored Salmonella growth. As temperature or RH decreased, the rate of S. enterica change varied by vegetable. The models developed here can improve risk management of Salmonella in fresh cut vegetables. •Temperature and relative humidity (RH) affected S. enterica behavior in cut produce.•Salmonella survival rates differed in chard, broccoli and red cabbage.•Salmonella growth rate increased at higher temperatures and RH values.•Lower temperatures and RH contributed to S. enterica population decline.•Regression models predicted change in Salmonella populations in cut vegetables.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2024.104495