Premium
Salmonella enterica serovar Enteritidis and Listeria monocytogenes in mango ( Mangifera indica L.) pulp: growth, survival and cross‐contamination
Author(s) -
Penteado Ana L,
de Castro M Fernanda P M,
Rezende Ana C B
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6619
Subject(s) - listeria monocytogenes , salmonella enteritidis , contamination , salmonella enterica , biology , food science , serotype , salmonella , listeria , microbiology and biotechnology , pulp (tooth) , bacteria , medicine , ecology , genetics , pathology
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