Dynamics of Listeriamonocytogenes and Salmonella enterica on Cooked Vegetables During Storage.

Fresh vegetables have been linked to multiple foodborne outbreaks in the U.S., with Listeria monocytogenes and Salmonella enterica identified as leading causes. Beyond raw vegetables, cooked vegetables can also pose food safety concerns due to improper cooking temperature and time combinations or postcooking contamination. Cooked vegetables, having had their native microbiota reduced through heat inactivation, might provide an environment that favors the growth of pathogens due to diminished microbial competition. While the risks associated with raw vegetables are recognized, the survival and growth of pathogens on cooked vegetables remain inadequately studied. This study investigated the growth kinetics of both L. monocytogenes and S. enterica on various cooked vegetables (carrot, corn, onions, green bell pepper, and potato). Vegetables were cooked at 177°C until the internal temperature reached 90°C and then cooled to 5°C. Cooled vegetables were inoculated with a four-strain cocktail of either L. monocytogenes or S. enterica at 3 log CFU/g, then stored at different temperatures (5, 10, or 25°C) for up to 7 days. Both pathogens survived on all vegetables when stored at 5°C. At 10°C, both pathogens proliferated on all vegetables, with the exception of L. monocytogenes on pepper. At 25°C, the highest growth rates were observed by both pathogens on carrot (5.55 ± 0.22 and 6.42 ± 0.23 log CFU/g/d for L. monocytogenes and S. enterica, respectively). S. enterica displayed higher growth rates at 25°C compared to L. monocytogenes on all vegetables. Overall, these results bridge the knowledge gap concerning the growth kinetics of both S. enterica and L. monocytogenes on various cooked vegetables, offering insights to further enhance food safety.

Growth Kinetics of Listeria monocytogenes and Salmonella enterica on Dehydrated Vegetables during Rehydration and Subsequent Storage.

Dehydrated vegetables have low water activities and do not support the proliferation of pathogenic bacteria. Once rehydrated, vegetables can be incorporated into other foods or held for later use. The aim of this study was to examine the survival and proliferation of Listeria monocytogenes and Salmonella enterica on dehydrated vegetables during rehydration and subsequent storage. Carrots, corn, onion, bell peppers, and potatoes were heat dehydrated, inoculated at 4 log CFU/g, and rehydrated at either 5 or 25 °C for 24 h. Following rehydration, vegetables were stored at 5, 10, or 25 °C for 7 d. Both L. monocytogenes and S. enterica survived on all vegetables under all conditions examined. After 24 h of rehydration at 5 °C, pathogen populations on the vegetables were generally <1.70 log CFU/g, whereas rehydration at 25 °C resulted in populations of 2.28 to 6.25 log CFU/g. The highest growth rates during storage were observed by L. monocytogenes on potatoes and S. enterica on carrots (2.37 ± 0.61 and 1.63 ± 0.18 log CFU/g/d, respectively) at 25 °C when rehydration occurred at 5 °C. Results indicate that pathogen proliferation on the vegetables is both rehydration temperature and matrix dependent and highlight the importance of holding rehydrated vegetables at refrigeration temperatures to hinder pathogen proliferation. Results from this study inform time and temperature controls for the safety of these food products.

Biodegradation of C.I. Reactive Red 195 by Enterococcus faecalis strain YZ66.

Synthetic dyes are extensively used in textile dyeing, paper, printing, colour photography, pharmaceutics, cosmetics and other industries. Among these, azodyes represents the largest and most versatile class of synthetic dyes. As high as 50% of the dyes are released into the environment during manufacture and usage. Traditional methods of treatment are found to be expensive and have operational problems. Biological decolourization has been investigated as a method to transform, degrade or mineralize azo dyes. In the present studies bacteria from soil from dye waste area, dye waste, sewage and dung were subjected to acclimatization with C.I. Reactive Red 195 an azo dye, in the basal nutrient media. The most promising bacterial isolate was used for further dye degradation studies. The 16s rRNA gene sequencing and biochemical characteristics revealed the isolated organism as Enterococcus faecalis strain YZ66. The strain showed 99.5% decolourization of the selected dye (Reactive Red 195-50 mg/l) within one and half hour in static anoxic condition. The optimum pH and temperature for the decolourization was 5.0 and 40°C respectively. The biodegradation was monitored by UV-Vis, FTIR, TLC and HPLC. The final products were characterized by Gas chromatography and Mass Spectrophotometry. Toxicity study demonstrated no toxicity of the biodegradation product. The results suggest that the isolated organism E. faecalis strain YZ 66 can be used as a useful tool to treat waste water containing reactive dyes.