Document Detail

Application of high hydrostatic pressure to decontaminate green onions from Salmonella and Escherichia coli O157:H7.
MedLine Citation:
PMID:  21839376     Owner:  NLM     Status:  In-Data-Review    
Consumption of fecally contaminated green onions has been implicated in several major outbreaks of foodborne illness. The objectives of this study were to investigate the survival and growth of Salmonella and Escherichia coli O157:H7 in green onions during storage and to assess the application of high hydrostatic pressure (HHP) to decontaminate green onions from both pathogens. Bacterial strains resistant to nalidixic acid and streptomycin were used to inoculate green onions at low (∼1logcfu/g) and high (∼2logcfu/g) inoculum levels which were then kept at 4 or 22°C for up to 14 days. Both pathogens grew to an average of 5-6logcfu/g during storage at 22°C and the bacterial populations were fairly stable during storage at 4°C. High-pressure processing of inoculated green onions in the un-wetted, wetted (briefly dipped in water) or soaked (immersed in water for 30min) conditions at 250-500MPa for 2min at 20°C reduced the population of Salmonella and E. coli O157:H7 by 0.6 to >5logcfu/g, depending on the pressure level and sample wetness state. The extent of pressure inactivation increased in the order of soaked>wetted>un-wetted state. The pressure sensitivity of the pathogens was also higher at elevated treatment temperatures. Overall, after pressure treatment at 400-450MPa (soaked) or 450-500MPa (wetted) for a retention time of 2min at 20-40°C, wild-type and antibiotic-resistant mutant strains of Salmonella and E. coli O157:H7 inoculated on green onions were undetectable immediately after treatment and throughout the 15-day storage at 4°C. The pressure treatments also had minimal adverse impact on most sensorial characteristics as well as on the instrumental color of chopped green onions. This study highlights the promising applications of HHP to minimally process green onions in order to alleviate the risks of Salmonella and E. coli O157:H7 infections associated with the consumption of this commodity.
Hudaa Neetoo; Sanaz Nekoozadeh; Zheng Jiang; Haiqiang Chen
Related Documents :
21086166 - Impact of acid suppression on upper gastrointestinal ph and motility.
9888846 - Enhancement of cation diffusion rates across the 410-kilometer discontinuity in earth's...
21248646 - Ultra-small intravenous bolus of 7.5% nacl/mg2+ with adenosine and lidocaine improves e...
21277286 - Actin filaments and microtubules of arabidopsis suspension cells show different respons...
6466646 - Effect of pressure on the self-association of melittin.
7858776 - The closing velocity of mechanical heart valve leaflets.
Publication Detail:
Type:  Journal Article     Date:  2011-05-23
Journal Detail:
Title:  Food microbiology     Volume:  28     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2011 Oct 
Date Detail:
Created Date:  2011-08-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  1275-83     Citation Subset:  IM    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Attachment strength and biofilm forming ability of Bacillus cereus on green-leafy vegetables: Cabbag...
Next Document:  Quantification of total and specific gram-negative histamine-producing bacteria species in fish usin...