Microbial Antagonists of Foodborne Pathogens on Fresh, Minimally Processed Vegetables

Authors: Schuenzel K.M.1; Harrison M.A.1

Source: Journal of Food Protection®, Volume 65, Number 12, 1 December 2002 , pp. 1909-1915(7)

Publisher: International Association for Food Protection

Key:
Free Content - Free Content
New Content - New Content
Subscribed Content - Subscribed Content
Free Trial Content - Free Trial Content

Abstract:

On many types of raw or minimally processed foods, the bacterial microbiota is often composed of mixed species. The activities of one bacterial species may influence the growth and activities of others that are present. The objective of this project was to evaluate the microbial composition of fresh and minimally processed vegetables to determine if naturally occurring bacteria on produce are competitive with or antagonistic to potentially encountered pathogens. Naturally occurring bacteria were obtained from ready-to-eat salad vegetables on four occasions to allow for seasonal variation. Minimally processed vegetables were sampled at various stages in their processing from raw vegetables to packaged products. Some portions were analyzed microbiologically within 24 h, while other portions were stored refrigerated and analyzed after 72 h. Microbiological analysis was conducted for bacterial enumeration and to obtain isolates. An agar spot method was used to screen isolates for antimicrobial activity against Staphylococcus aureus ATCC 27664, Escherichia coli O157:H7 E009, Listeria monocytogenes LCDC 81-861, and Salmonella Montevideo. Of the 1,180 isolates screened for inhibitory activity, 37 (3.22%) were found to have various degrees of inhibitory activity against at least one test pathogen. Many isolates showed inhibitory activity against all four pathogens. The isolates with the most extensive inhibition were removed from finished lettuce piece shreds. Of the 37 inhibitory isolates, 34 (91.9%) were gram negative. All isolates with inhibitory activity are able to multiply at both 4 and 10°C.

Document Type: Research article

Affiliations: 1: Center for Food Safety, Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA

The full text article is available for purchase

$30.00 plus tax

 

OR

Back to top

Key:
Free Content - Free Content
New Content - New Content
Subscribed Content - Subscribed Content
Free Trial Content - Free Trial Content
Page Help Click here for Page Help
Shopping cart
Tools
Sign in






Need to register?
Sign up here
Text size: A | A | A | A