Incidence and growth of Listeria monocytogenes in persimmon (Diospyros kaki) fruit.

The incidence of Listeria monocytogenes on persimmon (Diospyros kaki) surface of 'Fuyu' and 'Rama Forte' was evaluated during a 5-month-period (from March to July) of two seasons periods (years 2005 and 2006). The fruits were collected in wholesale and street markets and retail in Sao Paulo and Campinas City, Brazil. A total of 582 fruits were analyzed using the Bax System which is based on the Polymerase Chain Reaction. The ability of this pathogen to grow on the peel and pulp of the two persimmon varieties was also verified at different incubation periods at the temperatures of 10, 20 and 30 degrees C. The growth parameters were obtained by modeling the experimental data using the Gompertz function. The incidence survey showed the absence of L. monocytogenes. The growth curves showed that L. monocytogenes can grow on the peel as well as in the pulp of the two persimmon varieties studied incubated at 10, 20 and 30 degrees C and that low temperatures can reduce the generation rate but does not inhibit its growth.

Studies on the effects of phosphine on Salmonella enterica serotype Enteritidis in culture medium and in black pepper (Piper nigrum).

The effect of phosphine on Salmonella enterica serotype Enteritidis inoculated in culture medium and in black pepper grains (Piper nigrum), as well as on the reduction of the microbial load of the dried and moisturized product, was verified. The postfumigation effect was verified in inoculated samples with 0.92 and 0.97 water activity (a(w)) exposed to 6 g/m(3) phosphine for 72 h, dried to 0.67 a(w), and stored for 24, 48, and 72 h. No decreases were observed in Salmonella Enteritidis populations in culture medium when fumigant concentrations up to 6 g/m(3) were applied for 48 h at 35°C. However, the colonies showed reductions in size and atypical coloration as the phosphine concentration increased. No reduction in Salmonella counts occurred on the inoculated dried samples after fumigation. On the other hand, when phosphine at concentrations of 6 g/m(3) was applied on moisturized black pepper for 72 h, decreases in Salmonella counts of around 80% were observed. The counts of total aerobic mesophilic bacterium populations of the dried and moisturized black pepper were not affected by the fumigant treatment. The results of the postfumigation studies indicated that Salmonella Enteritidis was absent in the fumigated grains after drying and storage for 72 h, indicating a promising application for this technique. It was concluded that for Salmonella Enteritidis control, phosphine fumigation could be applied to black pepper grains before drying and the producers should rigidly follow good agricultural practices, mainly during the drying process, in order to avoid product recontamination. Additional work is needed to confirm the findings with more Salmonella serotypes and strains.