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Minimally processed fruits and vegetables, by virtue of cell disruption resulting from processing and handling, can encourage the growth of microorganisms. There is potential for identification of microorganisms and characterization of microbial products and constituents in food, based on volatile profile analysis. We have prepared a flow-through system to grow several bacteria including  E. coli  25922-ATCC and  E. coli  0157:H7 and monitored the volatile profiles under conditions similar to those experienced by minimally processed fruits and vegetables during marketing conditions. Specific volatiles have been identified that may have potential to serve as signature-type volatiles in accurate automated quality control systems. For example, indole and a number of short-chain fatty acids are produced in copious amount by  E. coli  25922-ATCC, but are not constituent of broccoli or carrot aroma profiles. The data suggest that specific volatiles may serve as “markers” for bacterial presence.

Volatile Profiles of Microorganisms on Various Substrates, Including Fruits and Vegetables