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Background: The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 10 9  CFU g -1 ), Listeria monocytogenes (50 μL; 10 9  CFU g -1 ), and murine norovirus (MNV-1; 50 μL; 10 7 50% tissue culture infectious dose (TCID 50 ) mL -1 ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H 2 O), chlorine 200 mg L -1 (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L -1 of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m -2 was used., Results: When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g -1 , respectively. The addition of 40 mg L -1 of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL -1 ). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage., Conclusion: The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

Following the market trends, the consumption of fresh and cold-pressed juice in Europe is increasing. However, a primary concern - particularly in apple juice - is the related outbreaks caused by food-borne pathogens. One of the challenges is to find methods able to reduce pathogenic loads while avoiding deterioration of nutritional properties and bioactive compounds that occur in thermal pasteurization processes. In this study, the inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes was evaluated under different ultraviolet C (UVC 254nm ) light treatments (up to 10,665.9 ± 28.1 mJ/cm 2 ), in two different steps of the production chain (before and after juice processing): on apple peel discs and in apple juice. The systems proposed were a horizontal chamber with UVC 254nm emitting lamps treating the product disposed at a distance of 12 cm, and a tank containing UVC 254nm lamps and in which the product is immersed and agitated. Final reductions ranged from 3.3 ± 0.5 to 5.3 ± 0.4 logarithmic units, depending on the microorganism, matrix and used device. The survival curves were adjusted to Weibull and biphasic models (R 2 -adj ≥ 0.852), and UVC doses needed for the first decimal reduction were calculated, being lower for the apple peel discs (0.20 to 83.83 mJ/cm 2 ) than they were for apple juice (174.60 to 1273.31 mJ/cm 2 ), probably for the low transmittance of the apple juice compared to the surface treatment occurring on the peels. Within the treatments evaluated, the UVC 254nm irradiation of apple peels immersed in water was the best option as it resulted in a reduction of the tested microorganisms of ca. 2-3 log units at lower UVC 254nm doses (< 500 mJ/cm 2 ) when compared to those occurring in apple peel treated with the UVC chamber and in juice. As contamination can proceed from apples, the sanitization of these fruit prior to juice production may be helpful in reducing the safety risks of the final product, reducing the drawbacks related to the poor transmittance of the fruit juices., (Copyright © 2022. Published by Elsevier B.V.)

The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for the inactivation and inhibition of L. monocytogenes and S. enterica in ready-to-eat 'Iceberg lettuce' and baby spinach leaves, was evaluated throughout chilled storage in modified atmosphere packaging (MAP). The inhibition of pathogen's growth by sequential pretreatments with UV-C in PAA and then biocontrol using Pseudomonas graminis CPA-7 was assessed during MAP storage at 5 °C and upon a breakage of the cold-storage chain. In fresh-cut lettuce, 0 1 kJ/m 2 UV-C, in water or in 40 mg/L PAA, inactivated both pathogens by up to 2.1 ± 0.7 log 10 , which improved the efficacy of water-washing by up to 1.9 log 10 and showed bacteriostatic effects on both pathogens. In baby spinach leaves, the combination of 0 3 kJ/m 2 UV-C and 40 mg/L PAA reduced S. enterica and L. monocytogenes populations by 1.4 ± 0.2 and 2.2 ± 0.3 log 10 respectively, which improved water-washing by 0.8 ± 0.2 log 10 . Combined treatments (0.1 or 0 3 kJ/m 2 WUV and 40 mg/L PAA) inactivated both pathogens in the process solution from lettuce or spinach single sanitation, respectively. Pretreating lettuce with UV-C in PAA reduced L. monocytogenes and S. enterica's growth by up to 0.9 ± 0.1 log 10 with respect to the PAA-pretreated control after 6 d at 5 °C in MAP. Upon a cold-chain breakage, CPA-7 prevented S. enterica growth in PAA-pretreated lettuce, whereas showed no effect on L. monocytogenes in any of both matrices. Low-dose UV-C in PAA is a suitable preservation strategy for improving the safety of ready-to-eat leafy greens and reducing the risk of cross contamination., (Copyright © 2019 Elsevier B.V. All rights reserved.)

The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria monocytogenes on fresh-cut pear under conditions that simulate its commercial application at 5 ± 1 °C (under a modified atmosphere and antioxidant solution). The quality of the fresh-cut fruit, including the ethanol and acetaldehyde contents and the volatile profile, was determined. After the storage period, the L. monocytogenes population was reduced by 1-log unit by the presence of CPA-7; however, CPA-7 was not found to have antagonistic activity against S. enterica. The fruit quality (total soluble solids content and titratable acidity) was not negatively affected by CPA-7. The ethanol and acetaldehyde contents increased during the shelf-life of the fruit regardless of the presence of CPA-7. Some volatile compounds were key factors for discriminating samples from the two groups (the control group and the group that was inoculated with CPA-7). Some components are common in the volatile profile of pear (methyl acetate, 3-methylbutyl acetate, 1-butanol, 1-hexanol, and hexanal), and thus increases in their contents could enhance consumers flavour perception., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

To further gain insight into the mechanism by which the biopreservative bacterium Pseudomonas graminis CPA-7 develops its antimicrobial activity, we have examined the effect that the prior interaction stablished by this bacterium and two foodborne pathogens on fresh-cut pear, has on their capacity to colonize human epithelial cells (Caco-2 cell line) which is crucial for establishing infection. CPA-7 inhibited the growth of L. monocytogenes and S. enterica subsp. enterica ser. Enteritidis by 5.5 and 3.1 log 10 , respectively, after 7d of interaction at 10°C. Furthermore, CPA-7 attenuated the adherence of S. enterica to Caco-2 cells by 0.8 log 10 regardless of the pre-adaptation on the fruit. Conversely, the adhesiveness of L. monocytogenes was not influenced by the interaction with the antagonist but it was reduced by 0.5 log 10 after incubation on the food matrix. Pathogen-antagonist-food matrix interaction was associated to a significant reduction of the relative invasiveness of both pathogens, by 1.3 log 10 in the case of L. monocytogenes and to an undetectable level (below 5CFU/g fruit) for S. enterica. CPA-7 can adhere to and internalize into intestinal epithelium which enables it for competition. Its adherence positively correlates to the multiplicity of infection (MOI) with respect to Caco-2 cells, increasing by 0.6 log 10 in an MOI range of 0.1:1 to 100:1. For the same levels of inoculum, internalized cells could only be detected after 7d of pre-adaptation in the fruit (pH4.5-5.0). However, the combination of gastrointestinal digestion and habituation on the fruit resulted in a significant reduction of CPA-7 populations (by 2 log 10 more after 7d of incubation than on inoculation day) as well as in the decrease of its adhesiveness (by 0.8 log 10 ) and invasiveness (to undetectable levels)., (Copyright © 2017 Elsevier B.V. All rights reserved.)

Background: In recent years, improved detection methods and increased fresh-cut processing of produce have led to an increased number of outbreaks associated with fresh fruits and vegetables. During fruit and vegetable processing, natural protective barriers are removed and tissues are cut, causing nutrient rich exudates and providing attachment sites for microbes. Consequently, fresh-cut produce is more susceptible to microbial proliferation than whole produce., Results: The aim of this study was to examine the impact of storage temperature on the growth and survival of Listeria monocytogenes and Salmonella enterica on a fresh-cut 'Conference' pear over an 8 day storage period. Pears were cut, dipped in antioxidant solution, artificially inoculated with L. monocytogenes and S. enterica, packed under modified atmospheric conditions simulating commercial applications and stored in properly refrigerated conditions (constant storage at 4 °C for 8 days) or in temperature abuse conditions (3 days at 4 °C plus 5 days at 8 °C). After 8 days of storage, both conditions resulted in a significant decrease of S. enterica populations on pear wedges. In contrast, when samples were stored at 4 °C for 8 days, L. monocytogenes populations increased 1.6 logarithmic units, whereas under the temperature abuse conditions, L. monocytogenes populations increased 2.2 logarithmic units., Conclusion: Listeria monocytogenes was able to grow on fresh-cut pears processed under the conditions described here, despite low pH, refrigeration and use of modified atmosphere. © 2016 Society of Chemical Industry., (© 2016 Society of Chemical Industry.)

Adding essential oils in an edible coating could be an alternative for the food industry to control foodborne pathogens. In 2014, EFSA published a report highlighting the risk associated with Salmonella spp. and Norovirus in fresh and frozen berries. This study aimed to evaluate the efficacy of an edible coating (RP-7) with carvacrol and citral on reducing the population of Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, and murine Norovirus (MNV-1) in frozen strawberries and blueberries. Before evaluating the efficacy, the best method for applying the coating on fruit was studied. The immersion method was selected, with an optimal drying time of 45 min. After this, the berries were frozen and stored for one, two, three, four, and eight weeks at −18 °C. In strawberries, all bacteria were reduced to below 0.7 log cfu/strawberry in the eighth week, and the MNV-1 infectivity showed a reduction of nearly 2 logarithmic units. In blueberries, S. enterica and E. coli O157:H7 were reduced to 0.8 log cfu/blueberries within a week, and MNV-1 achieved a reduction of 0.8 logarithmic units at the end of the assay. The application of RP-7 affected the studied microorganisms in frozen strawberries and blueberries. [ABSTRACT FROM AUTHOR]

Salmonella enterica, known for its resilience to acidic environments, has been linked to foodborne outbreaks of illness from fruit derivatives. This study aimed to assess the survival of five serovars of Salmonella enterica subsp. enterica in various fruit purees subjected to different storage temperatures. Among the studied serovars, S. enteritidis exhibited the most significant population decrease in all fruit purees. In contrast, S. Agona, S. Gaminara, S. Michigan, and S. Montevideo survived in peach puree at 4 °C for at least 3 days, and S. Agona, S. Gaminara, and S. Montevideo maintained their initial levels in pear puree under the same time/temperature conditions. However, none of the strains were detectable in plum and black currant purees after 2 days at 4, 15, or 25 °C. These findings highlight variations in the behaviour of S. enterica serovars within different fruit purees. Likewise, low-temperature conditions prolonged the survival of the tested strains in all fruit purees analysed. [ABSTRACT FROM AUTHOR]

• Ferulic acid (FA) antimicrobial activity was studied in fresh-cut apple and melon. • Immersion was a better application than spray was for antimicrobial purposes. • FA showed no bactericidal effect artificially inoculated pathogens. • After 7-day storage, L. monocytogenes reductions were 2–5 log units (2.5 g L−1 FA). • After 7-day storage S. enterica reductions were 0.5–3 log units in apple and melon. Listeria monocytogenes can grow under conditions at which fresh-cut fruit are stored, whereas Salmonella spp. has been associated with a number of outbreaks related to such products. It is therefore necessary to find products capable of reducing microbial counts while maintaining quality of the product. In this regard, ferulic acid (FA) has shown antimicrobial, antioxidant and many physiological functions in humans. This study aimed to test the efficacy of FA in fresh-cut apple and melon in two ways: (a) to prevent pathogenic growth and (b) to maintain fruit quality during storage, maintaining color and preventing enzymatic browning. For this purpose, L. monocytogenes (3 strains) and S. enterica (4 strains) were inoculated in both fruits. FA at concentrations ranging from 2.5–15 g L−1 were tested against individual strains and the results showed that FA did not have any bactericidal effect after application. FA effect was observed at the end of the storage (7 d, 10 °C) with higher effect against L. monocytogenes (averaging 4.2 ± 0.7 log CFU g−1) than against S. enterica (averaging 1.9 ± 1.3 log CFU g−1). The reductions were significantly different from the samples without FA, but significant differences were not found among the 3 tested concentrations. Comparison between immersion and spray applications of FA revealed that immersion was the best method. When the effect of the selected FA dose on quality was evaluated, we found that FA did not prevent the increase of browning index in apples. However, melon treated samples did not overcome significant color changes during storage at 4 °C. FA did not inhibit the growth of total aerobic mesophylls and yeasts and molds, but maintained overall quality of the fruits, including pH, total soluble solids and titratable acidity. Overall, FA could be used in fresh-cut apple and melon to prevent growth of L. monocytogenes without affecting physicochemical quality, delivering a product with increased antioxidant activity and providing a new source of FA (0.25 ± 0.04 g kg-1 of apple, and 1.22 ± 0.07 g kg−1 of melon, dry weight basis). [ABSTRACT FROM AUTHOR]