TY - JOUR
T1 - Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity
AU - Ferreira, Ítalo Henrique Rodrigues Marques
AU - Pedrosa, Geany Targino de Souza
AU - Jung, Jiin
AU - Melo, Adma Nadja Ferreira de
AU - Campagnollo, Fernanda Bovo
AU - Schaffner, Donald W.
AU - Magnani, Marciane
N1 - Funding Information:
The authors would like to thank the Conselho Nacional de National Council for Scientific and Technological Development (CNPq-Brazil Grant Number # 303437/2017-0 and # 405644/2018-3 ) and Coordination for the improvement of higher education personnel for financial support (Finance Code 001 and UFPB/ CAPES /PrInt 88881.311776/2018-01 ).
Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/11
Y1 - 2020/11
N2 - This study assessed the fate of Salmonella enterica (S. Enteritidis and S. Typhimurium) on cut peppers (Capsicum annuum L.) at two initial levels (4.5 or 2.5 log CFU/g) over six days (0–144 h) at nine conditions, combining temperatures (7, 14 and 21 °C) and relative humidity (RH; 15, 50, and 100%). S. enterica showed a maximum growth rate (μmax) ranging from −0.0083 to 0.0681 1/h, and the highest μmax was achieved at 14 and 21 °C and 100% RH. S. enterica growth did not occur at the lowest temperature and lower RH, at either inoculum level. S. enterica had a μmax of 0.0123 ± 0.0016 1/h when inoculated at 2.5 log CFU/g at 7 °C and 100% RH, but only survived inoculated at 4.5 log CFU/g. For a range of temperature and RH combinations, growth was observed only in cut peppers inoculated at 2.5 log CFU/g. Primary model fits were generally good (R
2 0.61–0.99) as were secondary models (R
2 ~0.97) for μmax as a function of temperature and RH and their interaction. S. enterica behavior on cut peppers is dependent on starting concentration as well as temperature and RH. The generated models may be useful tools to manage the risk of Salmonella growth in cut peppers.
AB - This study assessed the fate of Salmonella enterica (S. Enteritidis and S. Typhimurium) on cut peppers (Capsicum annuum L.) at two initial levels (4.5 or 2.5 log CFU/g) over six days (0–144 h) at nine conditions, combining temperatures (7, 14 and 21 °C) and relative humidity (RH; 15, 50, and 100%). S. enterica showed a maximum growth rate (μmax) ranging from −0.0083 to 0.0681 1/h, and the highest μmax was achieved at 14 and 21 °C and 100% RH. S. enterica growth did not occur at the lowest temperature and lower RH, at either inoculum level. S. enterica had a μmax of 0.0123 ± 0.0016 1/h when inoculated at 2.5 log CFU/g at 7 °C and 100% RH, but only survived inoculated at 4.5 log CFU/g. For a range of temperature and RH combinations, growth was observed only in cut peppers inoculated at 2.5 log CFU/g. Primary model fits were generally good (R
2 0.61–0.99) as were secondary models (R
2 ~0.97) for μmax as a function of temperature and RH and their interaction. S. enterica behavior on cut peppers is dependent on starting concentration as well as temperature and RH. The generated models may be useful tools to manage the risk of Salmonella growth in cut peppers.
KW - Microbial modeling
KW - Minimally processed vegetable
KW - Salmonella spp.
KW - Storage conditions
UR - http://www.scopus.com/inward/record.url?scp=85089033150&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2020.109849
DO - 10.1016/j.lwt.2020.109849
M3 - Article
VL - 133
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
M1 - 109849
ER -