Effect of storage temperature and produce type on the survival or growth of Listeria monocytogenes on peeled rinds and fresh-cut produce.

ABSTRACT: Whole and fresh-cut produce are minimally processed and susceptible to microbial contamination. This study evaluated the survival or growth of L. monocytogenes on peeled rinds, and fresh-cut produce at different storage temperatures. Fresh-cut fruits and vegetables, including cantaloupe, watermelon, pear, papaya, pineapple, broccoli, cauliflower, lettuce, bell pepper, and kale (25 g pieces) were spot inoculated with 4 log CFU/g of L. monocytogenes and stored at 4 or 13°C for 6  days. Cantaloupe and bell pepper rind disks (20 cm²), mimicking whole produce were inoculated with low inoculum level (4 log CFU/mL) and high inoculum level (6 log CFU/mL) and stored at 24°C up to 8  days and 4°C up to 14  days, respectively. L. monocytogenes counts on fresh-cut pear

SUBMITTER: Moreira J 

PROVIDER: S-EPMC10313384 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature