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EVALUATION STUDIES
JOURNAL ARTICLE
Survival of foodborne pathogens on commercially packed table grapes under simulated refrigerated transit conditions.
Food Microbiology 2018 June
We examined the survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica Thompson inoculated on commercially packed table grapes under simulated refrigerated transit conditions (1.1 ± 0.5 °C; 90% RH). Grapes were placed in perforated polyethylene cluster bags, within a commercial expanded polystyrene box equipped with either a SO2 -generating pad; a perforated polyethylene box liner; a SO2 -generating pad and a box liner; or none of them. L. monocytogenes was most sensitive to SO2 -generating pad. SO2 -generating pad or SO2 -generating pad with box liner inactivated this pathogen completely on day 12 following the inoculation. S. enterica Thompson displayed a similar cold sensitivity as L. monocytogenes, but was more resistant to SO2 -generating pad than L. monocytogenes. While SO2 -generating pad eliminated S. enterica Thompson on day 20, a combination of box liner with SO2 -generating pad inactivated this pathogen completely on day 13. E. coli O157:H7 had the highest tolerance to transit temperature and to SO2 -generating pad; SO2 -generating pad inactivated this pathogen completely on Day 20. Our data suggest that use of SO2 -generating pad combined with box liner is effective in reducing foodborne pathogens L. monocytogenes and S. enterica Thompson, while the use of SO2 -generating pad alone was more effective on E. coli O157:H7.
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