Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures

• Autor(a) principal: Winnie Alencar Luciano
• Data de Publicação: 2022
• Outros Autores: Sholeem Griffin, Geany Targino de Souza Pedrosa, Verônica Ortiz Alvarenga, Vasilis Valdramidis, Marciane Magnani
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: https://doi.org/10.1016/j.fm.2021.103930; http://hdl.handle.net/1843/60455; https://orcid.org/0000-0002-1431-6116; https://orcid.org/0000-0003-0038-6399; https://orcid.org/0000-0002-8050-6655; https://orcid.org/0000-0002-7958-9983; https://orcid.org/0000-0002-7771-0479
• topic: L. monocytogenes; Food safety; Minimally processed fruit; Growth potential; Listeria monocytogenes; Inocuidade dos alimentos; Frutas

The growth behavior of Listeria monocytogenes low population (1–4 cells/sample) on fresh-cut mango, melon, papaya and fruit mix stored at 4, 8, 12 and 16 °C was evaluated over 10 days. Mango showed the lowest counts for L. monocytogenes during 10 days regardless of storage temperature (<1.7 log cfu.g−1). Melon supported high bacterial growth over 10 days, reaching 5 log cfu.g−1 at 16 °C. Both the fruit and storage temperature influenced the Listeria low population growth potential (δ). Cumulative frequency distribution of L. monocytogenes showed that after 10 days, 100% of fresh-cut fruits and fruit mix stored at 4 °C remained ≤2 log cfu.g−1, while at 12 and 16 °C 100% of melon, papaya and fruit mix samples exceeded this limit. At 8 °C, 100% of mango and fruit mix samples remained below this limit after 10 days, whereas 100% of melon and papaya reached it after 7 days. Results indicate 4 °C as the ideal to store safely fresh-cut mango, melon, papaya and fruit mix for 10 days. Besides, 8 °C can also be an option, but not for melon and papaya. Findings highlight the ability of L. monocytogenes to survive and grow in fresh-cut fruits even at a very low initial population levels.