{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["14(20)"],"submitter":["Alsanius BW"],"pubmed_abstract":["Fresh-cut fruit salads (fruit cocktails) are marketed as a convenient food item with a limited shelf-life (4 days at 4 °C). Given rising electricity prices, increased cooling temperature during production, transport, and retail from 4 °C to 8 °C and extended shelf-life from four to eight days without compromising food safety are discussed. This study investigates the proliferation of <i>Listeria monocytogenes</i> in ready-to-eat (RTE) fresh-cut fruit cocktails at three temperature regimes. The fruit cocktail, consisting of pineapple, red apples, cantaloupe, and red grapes, was inoculated with a clinical strain of <i>L. monocytogenes</i> (SLV 444; CCUG 69007) and stored at 4 °C, 8 °C, or a dynamic temperature regime (4 °C for one day, 8 °C for seven days). After four-day storage at 4 °C, gr"],"journal":["Foods (Basel, Switzerland)"],"pagination":["3523"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12563481"],"repository":["biostudies-literature"],"pubmed_title":["Chill or Thrill? The Effect of Storage Temperature Regime on &lt;i&gt;Listeria&lt;/i&gt; Growth in Fresh-Cut Fruit Cocktails."],"pmcid":["PMC12563481"],"pubmed_authors":["Mulaosmanovic E","Windstam S","Alsanius BW"],"additional_accession":[]},"is_claimable":false,"name":"Chill or Thrill? The Effect of Storage Temperature Regime on &lt;i&gt;Listeria&lt;/i&gt; Growth in Fresh-Cut Fruit Cocktails.","description":"Fresh-cut fruit salads (fruit cocktails) are marketed as a convenient food item with a limited shelf-life (4 days at 4 °C). Given rising electricity prices, increased cooling temperature during production, transport, and retail from 4 °C to 8 °C and extended shelf-life from four to eight days without compromising food safety are discussed. This study investigates the proliferation of <i>Listeria monocytogenes</i> in ready-to-eat (RTE) fresh-cut fruit cocktails at three temperature regimes. The fruit cocktail, consisting of pineapple, red apples, cantaloupe, and red grapes, was inoculated with a clinical strain of <i>L. monocytogenes</i> (SLV 444; CCUG 69007) and stored at 4 °C, 8 °C, or a dynamic temperature regime (4 °C for one day, 8 °C for seven days). After four-day storage at 4 °C, gr","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Oct","modification":"2026-05-14T03:17:24.819Z","creation":"2026-05-14T03:11:56.835Z"},"accession":"S-EPMC12563481","cross_references":{"pubmed":["41154057"],"doi":["10.3390/foods14203523"]}}