Salmonella enterica serovar Enteritidis and Listeria monocytogenes in mango ( Mangifera indica L.) pulp: growth, survival and cross‐contamination

BACKGROUND This study examined the ability of Salmonella enterica serovar Enteritidis and Listeria monocytogenes to grow or survive in mango pulp stored at −20°C, 4°C, 10°C and 25°C, as well as to cross‐contaminate mangoes by means of a knife contaminated with different levels of these pathogens . RESULTS At 25°C lag phase durations of 19 h and 7.2 h and generation times of 0.66 and 1.44 were obtained, respectively, for S. Enteritidis and L. monocytogenes . At 10°C only the growth of L. monocytogenes was observed. At 4°C both bacteria survived for 8 days. At −20°C S . Enteritidis was able to survive for 5 months while L. monocytogenes survived for 8 months. Cross‐contamination was observed for knives contaminated with 10 6 , 10 5 and 10 4 CFU mL −1 of S . Enteritidis and 10 6 and 10 5 CFU mL −1 of L. monocytogenes . CONCLUSION Both microorganisms can grow well in mango pulp at 25°C, thus lower temperatures for the maintenance of the pulps are crucial to avoid growth of these microorganisms. A refrigeration temperature of 10°C will avoid only the growth of S . Enteritidis. Thus good handling practices should be rigidly enforced to avoid any contamination as even at refrigeration and freezing temperatures survival of these pathogens may occur. © 2014 Society of Chemical Industry