Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA.
Department of Food Engineering, Faculty of Engineering and Architecture, Muş Alparslan University, Muş 49250, Turkey; Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA.
J Food Prot. 2023 Oct;86(10):100151. doi: 10.1016/j.jfp.2023.100151. Epub 2023 Aug 25.
Imported mangoes have been linked to outbreaks of salmonellosis in the USA. The purpose of this research was to evaluate the persistence and growth kinetics of Salmonella and Listeria monocytogenes on the intact surface of whole 'Ataulfo', 'Kent', and 'Tommy Atkins' mangoes stored at three different temperatures. L. monocytogenes was also evaluated on fresh-cut 'Tommy Atkins' mangoes stored at 4, 12, 20 ± 2°C. Whole mangoes were spot inoculated with rifampicin-resistant pathogen cocktails (6 log CFU/mango) onto the midsection of whole fruit (n = 6). Fruit was stored at 12, 20, or 30 ± 2°C and sampled for up to 28 days. The specific growth rates derived from DMFit models as a function of time were used to develop secondary models. On 'Kent' mangoes, Salmonella had a population increase from 0.3 to 1.1 log CFU/mango with a linear growth rate of ∼0.004, 0.01, and 0.06 log CFU/mango/h at 12, 20, and 30°C, respectively. At 20 and 30°C, Salmonella growth rates were significantly higher than 12°C (P < 0.05). No clear Salmonella growth trend was observed; populations decreased up to 1.6 log CFU/mango on 'Tommy Atkins' and 'Ataulfo' at 12°C. Populations of L. monocytogenes on whole and fresh-cut mangoes declined regardless of temperature and storage period. Food safety during storage should be the top priority for fresh-cut tropical fruit processors.
进口芒果已被证实与美国的沙门氏菌病爆发有关。本研究旨在评估沙门氏菌和李斯特菌在三种不同温度下储存的完整的“阿特法尔福”、“肯特”和“汤米·阿特金斯”芒果完整表面上的持久性和生长动力学。还评估了李斯特菌在 4、12、20 ± 2°C 下储存的新鲜切块“汤米·阿特金斯”芒果上的生长情况。将利福平抗性病原体混合物（每芒果 6 对数 CFU）点接种到整个果实的中剖面上（n = 6）。将果实储存在 12、20 或 30 ± 2°C 下，并在长达 28 天的时间内进行采样。从 DMFit 模型中作为时间函数得出的特定生长速率用于开发二次模型。在“肯特”芒果上，沙门氏菌的种群数量从 0.3 增加到 1.1 对数 CFU/芒果，在 12、20 和 30°C 时的线性生长率分别为 0.004、0.01 和 0.06 对数 CFU/芒果/h。在 20 和 30°C 时，沙门氏菌的生长速率明显高于 12°C（P < 0.05）。在 12°C 下，未观察到明显的沙门氏菌生长趋势；在“汤米·阿特金斯”和“阿特法尔福”上，种群数量减少了多达 1.6 对数 CFU/芒果。无论温度和储存期如何，整个和新鲜切块芒果上的李斯特菌数量均下降。储存期间的食品安全应成为新鲜热带水果加工商的首要任务。
