Back to Search Start Over

Attachment of Salmonella Typhimurium and survival on post-harvest produce and seed.

Authors :
OLANYA, Ocen M.
MUKHOPADHYAY, S.
UKUKU, D. O.
NIEMIRA, B. A.
UKNALIS, J.
Source :
Food Science & Technology Research; 2024, Vol. 30 Issue 4, p457-465, 9p
Publication Year :
2024

Abstract

Salmonella contamination of post-harvest produce has been a persistent problem worldwide. We determined the effects of storage temperature (5 and 25 °C), lauric acid amide pyrrolidine (LAPY), a bacterial competitor (Bacillus subtilis) and produce rinse on attachment and survival of Salmonella on produce. Produce types but not storage temperature influenced the strength of Salmonella attachment (SR-values). SR-values were significantly (p < 0.05) greater on pistachio and soybean seed (0.53–0.76) than on alfalfa and carrot (0.10–0.13). LAPY resulted in significantly (p < 0.05) greater Salmonella reduction on alfalfa, pistachio and soybean (2.10–3.00 logs), but not on carrot (< 1.50 log). Produce rinse with peptone water significantly (p < 0.05) reduced Salmonella attachment and bacteria populations. Mitigation of Salmonella attachment by selective post-harvest decontamination measures may limit Salmonella survival and enhance produce safety. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
13446606
Volume :
30
Issue :
4
Database :
Complementary Index
Journal :
Food Science & Technology Research
Publication Type :
Academic Journal
Accession number :
179757490
Full Text :
https://doi.org/10.3136/fstr.FSTR-D-24-00032