Evaluation of botulinal toxin production in packaged fresh-cut cantaloupe and honeydew melons

Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence

The aim of this study was to investigate the effect of cut type and pulsed light (PL) fluence on microbiological stability and quality of fresh-cut cantaloupes. Fresh-cut cantaloupes with various cut types (cuboid, triangular prism and sphere) were treated with PL technology at 6 J/cm(2). Samples were exposed to PL treatment at fluences of 2.7, 7.8, 11.7 and 15.6 J/cm(2) followed by storage at 4 ± 1 °C for 28 days. Microbiological quality, headspace composition, firmness, colour, pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content of fresh-cut cantaloupes were determined. Spherical shape was found to be the most suitable shape for PL treatment of fresh-cut cantaloupes due to its significantly lowest (p ≤ 0.05) microbial counts before and after the PL treatment. No significant (p > 0.05) effect was observed for firmness, colour, total soluble solids and total phenolic content of fresh-cut cantaloupes throughout the storage study. Pulsed light treatment using 7.8 J/cm(2) was the best for extending shelf life of fresh-cut cantaloupes with extension of 8 days longer at 4 ± 1 °C compared to the control while maintaining the ascorbic acid content. In conclusion, PL treatment is a potential technique for extending the shelf life of fresh-cut cantaloupes by inactivating microorganisms without compromising the nutritional value.

Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon

This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O₂) and high carbon dioxide (CO₂) levels to extend the shelf-life of fresh-cut honeydew melon. Firstly, the effect of MA on the growth and volatile organic metabolite production of Candida sake, Leuconostoc mesenteroides and Leuconostoc gelidum, which had all been previously isolated from spoiled commercial fresh-cut honeydew melon, was evaluated separately on honeydew melon agar at 7 °C. Additionally, the effect of selected MAs on the microbial, physico-chemical and sensory quality of commercial fresh-cut honeydew melon cubes was evaluated at 7 °C. The results showed that MAs with high O₂ and high CO₂ levels greatly retarded the growth, CO₂ and volatile metabolite production (i.e. ethanol, 2-methyl-1-butanol, ethyl acetate, phenylacetic acid, nonanal) of C. sake on honeydew melon agar; especially MAs consisting of 50% O₂+50% CO₂ and 70% O₂+30% CO₂. In contrast, the MAs evaluated only had a minor effect on the growth and volatile metabolite production of L. mesenteroides and L. gelidum. Overall, the effect of MAs on colour, juice leakage, juiciness, and firmness of fresh-cut honeydew melon was small during storage. Sensory preference was generally for fresh-cut honeydew melon cubes packaged in MA of 50% O₂+50% CO₂. These were still acceptable on day five of storage and had appreciably lower populations of yeasts and lactic acid bacteria, lower quantities of volatile organic compounds, but slightly stronger colour oxidation compared to honeydew melon that was packaged in air. Additionally, most of the samples packed in air had blown by day five due to the large quantity of CO₂ production during storage. Therefore, 50% O₂+50% CO₂ is a potential MA solution for extending the shelf-life of fresh-cut honeydew melon.

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review

Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted.

Fresh-cut lettuce in modified atmosphere packages stored at improper temperatures supports enterohemorrhagic E. coli isolates to survive gastric acid challenge

Incidences of foodborne outbreaks involving enterohemorrhagic Escherichia coli strains with mutations in a key regulatory gene, rpoS, have been reported. Incentives, if any, for losing this regulatory function are not clear since the RpoS regulator is required for the expression of several environmental stress tolerance genes. RpoS also positively regulates 2 of the 3 acid-resistance systems of E. coli under aerobic growth conditions and enables the pathogen to survive gastric acid challenge. We selected 7 enterohemorrhagic E. coli isolates, 6 of which are known to carry defective rpoS gene, and then analyzed resistance to synthetic gastric juice after the strains were inoculated on fresh-cut lettuce and stored under modified atmosphere packaging (MAP) conditions. Subatmospheric oxygen partial pressures in MAP enabled all 6 rpoS-defective isolates to induce acid resistance over the 8-d storage period if the temperature was >or= 15 degrees C. No acid resistance was induced for MAP-stored lettuce left at temperatures Collapse

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MESH Headings

• Acids/pharmacology
• Adaptation, Physiological
• Bacterial Proteins/genetics
• Colony Count, Microbial
• Drug Resistance, Bacterial/genetics
• Enterohemorrhagic Escherichia coli/genetics
• Enterohemorrhagic Escherichia coli/growth & development
• Enterohemorrhagic Escherichia coli/physiology
• Food Handling/methods
• Food Microbiology
• Food Packaging/methods
• Gastric Acid
• Lactuca/microbiology
• Oxygen/metabolism
• Sigma Factor/genetics
• Temperature
• Time Factors
• Vacuum

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Affiliation(s)

D Chua Produce Quality and Safety Laboratory, Henry A. Wallace Beltsville Agricultural Research Center, Agricultural Research Service, USDA, 10300 Baltimore Ave., Bldg. 002, Room 117, BARC-W, Beltsville, MD 20705-2350, USA
K Goh
R A Saftner
A A Bhagwat

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Infections associated with cantaloupe consumption: a public health concern

Fresh produce is an important part of a healthy diet and is consumed in greater quantity in the United States than ever before. Consumption of cantaloupe has recently been associated with several large outbreaks of infections in North America, highlighting the need for a better understanding of practices and processes that may contribute to contamination. We reviewed all cantaloupe-associated outbreaks that were reported to the Centers for Disease Control and Prevention (CDC) and published in the literature. Twenty-three outbreaks occurred between 1984 and 2002; 1434 people became ill, 42 were hospitalized, and two died in these outbreaks. Aetiological agents in the outbreaks included five serotypes of Salmonella enterica, Campylobacter jejuni, Escherichia coli O157:H7, and norovirus. We reviewed processes contributing to cantaloupe contamination, conditions affecting survival and growth of bacterial pathogens on melons, and potential methods for sanitization. For maximum safety, industry, federal, and international partners must collaborate to ensure that appropriate interventions are in place to minimize the risk of contamination and prevent the growth of pathogens during cantaloupe production, processing, storage, and preparation.