Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage.
Food Microbiol
; 120: 104495, 2024 Jun.
Article
in En
| MEDLINE
| ID: mdl-38431315
ABSTRACT
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The interaction between temperature and RH was significant in all sliced vegetables. Higher temperatures and RH values favored Salmonella growth. As temperature or RH decreased, the rate of S. enterica change varied by vegetable. The models developed here can improve risk management of Salmonella in fresh cut vegetables.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Brassica
/
Salmonella enterica
/
Beta vulgaris
Language:
En
Journal:
Food Microbiol
Journal subject:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Year:
2024
Document type:
Article
Affiliation country:
Country of publication: