Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables

محورهای موضوعی : food quality control

S. Shoja Gharehbagh ¹ (PhD Student of the Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.)
A. Akhondzadeh Basti ² (Professor of the Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.)
A. Khanjari ³ (Associate Professor of the Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.)
A. Misaghi ⁴ (Associate Professor of the Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.)

تاریخ دریافت : 1400/08/04 تاریخ پذیرش : 1401/01/30 تاریخ انتشار : 1401/10/11

کلید واژه: RTE Vegetables, growth potential, Listeria monocytogenes,

چکیده مقاله :

There has been a growing increase in the consumption of Ready To Eat (RTE) vegetables among people owing to the health benefits of a diet rich in vegetables, because of hectic life styles, the use of Ready To Eat vegetables has gained popularity in recent years. RTE vegetables are subject to minimal processing and are consumed without being heat treated, they may, thus, contain human food borne pathogens. Listeria monocytogenes is one of the pathogens that has been widely reported in different outbreaks associated with the consumption of RTE vegetables. In this study the growth potential of L. monocytogenes in different types of RTE pre-cut vegetables stored at reasonably foreseen temperatures in the distribution chain of fresh produce was evaluated. Total aerobic microorganisms, lactic acid bacteria, pH and Aw were measured to characterise the vegetables. The results showed that some of the tested products (grapes, tomato, white cabbage and red cabbage) had a growth potential (δ) higher than 0.5 Log10 (CFU/g) during their shelf life and can therefore, support the growth of Listeria monocytogenes. By way of conclusion, conducting different challenge tests in the factories producing these convivence products seems of great importance.

منابع و مأخذ:

Abadias, M., Usall, J., Anguera, M., Solsona, C. & Viñas, I. (2008). Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. International Journal of Food Microbiology, 123(1–2), 121–129.

Abaza, A. (2017). Bacteriological assessment of some vegetables and ready-to-eat salads in Alexandria, Egypt. The Journal of the Egyptian Public Health Association, 92(3), 177–187.

Amezquita, A. & Brashears, M. M. (2002). Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. Journal of Food Protection, 65(2), 316–325.

Aziz, M. & Karboune, S. (2018). Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition, 58(3), 486–511.

Beullens, K., Kirsanov, D., Irudayaraj, J., Rudnitskaya, A., Legin, A., Nicolaï, B. M. & Lammertyn, J. (2006). The electronic tongue and ATR–FTIR for rapid detection of sugars and acids in tomatoes. Sensors and Actuators B: Chemical, 116(1–2), 107–115.

Cámara, M. M., Díez, C., Torija, M. E. & Cano, M. P. (1994). HPLC determination of organic acids in pineapple juices and nectars. Zeitschrift Für Lebensmittel-Untersuchung Und Forschung, 198(1), 52–56.

Caponigro, V., Ventura, M., Chiancone, I., Amato, L., Parente, E. & Piro, F. (2010). Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer. Food Microbiology, 27(8), 1071–1077.

Carrasco, E., Pérez-Rodríguez, F., Valero, A., Garcı´a-Gimeno, R. M. & Zurera, G. (2008). Growth of Listeria monocytogenes on shredded, ready-to-eat iceberg lettuce. Food Control, 19(5), 487–494. https://doi.org/https://doi.org/10.1016/j.foodcont.2007.05.014

Castro-Rosas, J., Cerna-Cortés, J. F., Méndez-Reyes, E., Lopez-Hernandez, D., Gómez-Aldapa, C. A. & Estrada-Garcia, T. (2012). Presence of faecal coliforms, Escherichia coli and diarrheagenic E. coli pathotypes in ready-to-eat salads, from an area where crops are irrigated with untreated sewage water. International Journal of Food Microbiology, 156(2), 176–180.

Culliney, P. & Schmalenberger, A. (2020). Growth potential of Listeria monocytogenes on refrigerated spinach and rocket leaves in modified atmosphere packaging. Foods, 9(9), 1211.

Farber, J. M., Wang, S. L., CAI, Y. & Zhang, S. (1998). Changes in Populations of Listeria monocytogenes Inoculated on Packaged Fresh-Cut Vegetables. Journal of Food Protection, 61(2), 192–195. https://doi.org/10.4315/0362-028X-61.2.192

Gancedo, M. C. & Luh, B. S. (1986). HPLC analysis of organic acids and sugars in tomato juice. Journal of Food Science, 51(3), 571–573.

Garner, D. & Kathariou, S. (2016). Fresh produce–associated listeriosis outbreaks, sources of concern, teachable moments, and insights. Journal of Food Protection, 79(2), 337–344.

Gautier, H., Diakou-Verdin, V., Bénard, C., Reich, M., Buret, M., Bourgaud, F., Poëssel, J. L., Caris-Veyrat, C. & Génard, M. (2008). How does tomato quality (sugar, acid, and nutritional quality) vary with ripening stage, temperature, and irradiance? Journal of Agricultural and Food Chemistry, 56(4), 1241–1250.

Grassi, M. A., Nucera, D., Lomonaco, S. & Civera, T. (2013). Growth potential of Listeria monocytogenes in fresh sauces for pasta. Food Control, 30(1), 288–291. https://doi.org/10.1016/j.foodcont.2012.07.016

Hirshfield, I. N., Terzulli, S. & O’Byrne, C. (2003). Weak organic acids: a panoply of effects on bacteria. Science Progress, 86(4), 245–269.

Issa-zacharia, A., Kamitani, Y., Miwa, N., Muhimbula, H. & Iwasaki, K. (2011). Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food Control, 22(3–4), 601–607. https://doi.org/10.1016/j.foodcont.2010.10.011

Ketnawa, S., Chaiwut, P. & Rawdkuen, S. (2012). Pineapple wastes: A potential source for bromelain extraction. Food and Bioproducts Processing, 90(3), 385–391.

King, A. M., Glass, K. A., Milkowski, A. L., Seman, D. L. & Sindelar, J. J. (2016). Modeling the impact of ingoing sodium nitrite, sodium ascorbate, and residual nitrite concentrations on growth parameters of Listeria monocytogenes in cooked, cured pork sausage. Journal of Food Protection, 79(2), 184–193.

Kurosaki, F. & Nishi, A. (1983). Isolation and antimicrobial activity of the phytoalexin 6-methoxymellein from cultured carrot cells. Phytochemistry, 22(3), 669–672.

Laksanalamai, P., Joseph, L. A., Silk, B. J., Burall, L. S., Tarr, C. L., Gerner-Smidt, P. & Datta, A. R. (2012). Genomic characterization of Listeria monocytogenes strains involved in a multistate listeriosis outbreak associated with cantaloupe in US. Plos One, 7(7), e42448.

Lokerse, R. F. A., Maslowska-Corker, K. A., Van de Wardt, L. C. & Wijtzes, T. (2016). Growth capacity of Listeria monocytogenes in ingredients of ready-to-eat salads. Food Control, 60, 338–345.

Marras, L., Carraro, V., Sanna, C., Sanna, A., Ingianni, A. & Coroneo, V. (2019). Growth of Listeria monocytogenes in ready to eat salads at different storage temperatures and valuation of virulence genes expression.

Morvai, M. & Molnár-Perl, L. (1992). Simultaneous gas chromatographic quantitation of sugars and acids in citrus fruits, pears, bananas, grapes, apples and tomatoes. Chromatographia, 34(9–10), 502–504.

Oliveira, M., Viñas, I., Anguera, M. & Abadias, M. (2012). Fate of Listeria monocytogenes and Escherichia coli O157: H7 in the presence of natural background microbiota on conventional and organic lettuce. Food Control, 25(2), 678–683.

Piard, J. C. & Desmazeaud, M. (1991). Inhibiting factors produced by lactic acid bacteria. 1. Oxygen metabolites and catabolism end-products. Le Lait, 71(5), 525–541.

Pintado, C. M. B. S., Ferreira, M. A. S. S. & Sousa, I. (2009). Properties of whey protein–based films containing organic acids and nisin to control Listeria monocytogenes. Journal of Food Protection, 72(9), 1891–1896.

Ponce, A. G., Moreira, M. R., Del Valle, C. E. & Roura, S. I. (2008). Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables. LWT-Food Science and Technology, 41(3), 432–441.

Sagoo, S. K., Little, C. L., Ward, L., Gillespie, I. A. & Mitchell, R. T. (2003). Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis. Journal of Food Protection, 66(3), 403–409.

Sant’Ana, A. S., Barbosa, M. S., Destro, M. T., Landgraf, M. & Franco, B. D. G. M. (2012). Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life. International Journal of Food Microbiology, 157(1), 52–58.

Walker, R. (1990). Nitrates, nitrites and N‐nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications. Food Additives & Contaminants, 7(6), 717–768.

Wang, J., Rahman, S. M. E., Zhao, X., Forghani, F., Park, M. & Oh, D. (2013). Predictive Models for the Growth Kinetics of L isteria monocytogenes on White Cabbage. Journal of Food Safety, 33(1), 50–58.

Yu, L. J., Liu, L., Zhang, H. X., Xie, Y. H., Liu, H., Kong, B. H. & Luo, Y. B. (2013). Effect of Bactericine as a Treatment for the Control of Listeria monocytogenes in Refrigerated Meat Products. Advanced Materials Research, 781, 1322–1327.

Zhu, Q., Gooneratne, R. & Hussain, M. (2017). Listeria monocytogenes in fresh produce: outbreaks, prevalence and contamination levels. Foods, 6(3), 21.

Ziegler, M., Kent, D., Stephan, R. & Guldimann, C. (2018). Growth potential of Listeria monocytogenes in twelve different types of RTE salads : impact of food matrix , storage temperature and shelf life. 7. https://doi.org/10.1101/261552

Ziegler, M., Kent, D., Stephan, R. & Guldimann, C. (2019). Growth potential of Listeria monocytogenes in twelve different types of RTE salads: Impact of food matrix, storage temperature and storage time. International Journal of Food Microbiology, 296, 83–92.