1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico.
2 Universidad Politécnica de Pachuca, Carretera Pachuca-Ciudad Sahagún Km. 20, Ex-Hacienda de Santa Bárbara, C.P. 43830, Zempoala, Hidalgo, Mexico.
J Food Prot. 2018 May;81(5):743-753. doi: 10.4315/0362-028X.JFP-17-258.
The behavior of foodborne bacteria on whole and cut mangoes and the antibacterial effect of Hibiscus sabdariffa calyx extracts and chemical sanitizers against foodborne bacteria on contaminated mangoes were investigated. Mangoes var. Ataulfo and Kent were used in the study. Mangoes were inoculated with Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Escherichia coli strains (O157:H7, non-O157:H7 Shiga toxin-producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative). The antibacterial effect of five roselle calyx extracts (water, ethanol, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against foodborne bacteria were evaluated on contaminated mangoes. The dry extracts obtained with ethanol, methanol, acetone, and ethyl acetate were analyzed by nuclear magnetic resonance spectroscopy to determine solvent residues. Separately, contaminated whole mangoes were immersed in five hibiscus extracts and in sanitizers for 5 min. All foodborne bacteria attached to mangoes. After 20 days at 25 ± 2°C, all foodborne bacterial strains on whole Ataulfo mangoes had decreased by approximately 2.5 log, and on Kent mangoes by approximately 2 log; at 3 ± 2°C, they had decreased to approximately 1.9 and 1.5 log, respectively, on Ataulfo and Kent. All foodborne bacterial strains grew on cut mangoes at 25 ± 2°C; however, at 3 ± 2°C, bacterial growth was inhibited. Residual solvents were not detected in any of the dry extracts by nuclear magnetic resonance. Acetonic, ethanolic, and methanolic roselle calyx extracts caused a greater reduction in concentration (2 to 2.6 log CFU/g) of all foodborne bacteria on contaminated whole mangoes than the sodium hypochlorite, colloidal silver, and acetic acid. Dry roselle calyx extracts may be a potentially useful addition to disinfection procedures of mangoes.
研究了食源性细菌在整个和切块芒果上的行为，以及芙蓉花花萼提取物和化学消毒剂对污染芒果上食源性细菌的抗菌效果。研究中使用了芒果品种 Ataulfo 和 Kent。芒果被接种了单核细胞增生李斯特菌、福氏志贺菌、鼠伤寒沙门氏菌、伤寒沙门氏菌、蒙得维的亚沙门氏菌、大肠杆菌（O157：H7、非 O157：H7 产志贺毒素、肠致病性、肠毒性、肠侵袭性和肠聚集性）。评估了五种芙蓉花花萼提取物（水、乙醇、甲醇、丙酮和乙酸乙酯）、次氯酸钠、胶体银和乙酸对污染芒果上食源性细菌的抗菌效果。用乙醇、甲醇、丙酮和乙酸乙酯获得的干提取物通过核磁共振波谱分析确定溶剂残留。另外，将污染的整个芒果分别浸入五种芙蓉花提取物和消毒剂中 5 分钟。所有附着在芒果上的食源性细菌。在 25±2°C 下放置 20 天后，整个 Ataulfo 芒果上的所有食源性病原体菌株减少了约 2.5 log，Kent 芒果上减少了约 2 log；在 3±2°C 下，它们分别减少到 Ataulfo 和 Kent 上的约 1.9 和 1.5 log。所有食源性病原体菌株在 25±2°C 下均可在切块芒果上生长；然而，在 3±2°C 下，细菌生长受到抑制。核磁共振未检测到任何干提取物中的残留溶剂。在污染的整个芒果上，与次氯酸钠、胶体银和乙酸相比，丙酮、乙醇和甲醇提取的芙蓉花花萼提取物对所有食源性病原体的浓度降低（2 至 2.6 log CFU/g）更大。干燥的芙蓉花花萼提取物可能是芒果消毒程序的有用补充。
