Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 15, 2004
Publication Date: July 12, 2004
Citation: Annous, B.A. 2004. Commercial-scale surface pasteurization for inactivation of salmonella poona rm 2350 and escherichia coli atcc 25922 on cantaloupes. Annual Meeting of Institute of Food Technologists. Paper No. 89-3. Technical Abstract: Cantaloupes have been implicated in numerous foodborne outbreaks due to Salmonella Poona. Commercial washing processes of cantaloupes are limited in their efficacy in completely inactivating and/or removing this human pathogen. Our objective was to develop a commercial-scale surface pasteurization process for completely inactivating Salmonella Poona on artificially contaminated cantaloupes. Whole cantaloupes, contaminated with S. Poona RM 2350 or Escherichia coli ATCC 25922 to a final cell concentration of ca. 5 log CFU/cm2 were stored at 4 degree C and room temperature (RT) for up to 72 h prior to processing. Surface pasteurization treatments at 96, 86, or 76 degree C for 2-3 min resulted in significant decrease (p<0.05) in natural aerobic microbial concentrations. Firmness qualities of cantaloupes that were surface pasteurized (96 degree C for 1-3 min) and were stored at 4 degree C for 21 days were better than those of the controls. Also, treated cantaloupes had no visible mold growth compared to the non-treated cantaloupes. Treatments at 76 degree C for 2-3 min at 24 h post inoculation resulted in excess of 5 log CFU/cm2 reduction in S. Poona and E. coli populations. The results of this study indicate that surface pasteurization of cantaloupes will extend the shelf life of the fresh cantaloupes and will enhance the microbiological safety of this commodity. Also, storage of inoculated cantaloupes at RT for 24 to 72 h post inoculation caused a significant (p<0.05) increase in S. Poona and E. coli populations as compared to storage at 4 degree C. This indicates that cantaloupes should be refrigerated as soon as possible following harvesting to control the growth of any possible contaminant on the rind.