Evaluation of growth potential and growth dynamics of Listeria monocytogenes on ready-to-eat fresh fruit

  • David Collu Department of Medical Sciences and Public Health, University of Cagliari, Italy.
  • Luisa Marras Department of Medical Sciences and Public Health, University of Cagliari, Italy.
  • Adriana Sanna Department of Medical Sciences and Public Health, University of Cagliari, Italy.
  • Gerolamo Carrucciu Department of Medical Sciences and Public Health, University of Cagliari, Italy.
  • Antonella Pinna Department of Medical Sciences and Public Health, University of Cagliari, Italy.
  • Valentina Carraro Department of Medical Sciences and Public Health, University of Cagliari, Italy.
  • Giuseppina Sanna Department of Biomedical Sciences, University of Cagliari, Italy.
  • Valentina Coroneo | coroneo@unica.it Department of Medical Sciences and Public Health, University of Cagliari, Italy.

Abstract

The consumption of fresh or RTE fruits is increasing every year and Listeria monocytogenes has been identified on raw or minimally processed fruits. A food product can become contaminated with L. monocytogenes anywhere along the pathway of food production during planting, harvesting, packaging, distribution and serving. The aim of this work was to assess the microbiological risks associated with consumption of ready- to- eat fruit such as melon, pineapple, coconut and fruit salad. The presence of Escherichia coli, Salmonella spp. and L. monocytogenes was also evaluated. Microbiological challenge tests were carried out for the evaluation of the L. monocytogenes growth potential in RTE fruit stored at 4 and 8°C. E. coli counts resulted under the detection limit of 10 CFU g-1, Salmonella and L. monocytogenes were not detected (absence in 25g). The growth potential values in coconut and melon (δ>0.5) showed the growth capacity of Listeria at the temperatures considered. A low initial load, also derived from good hygiene practices, and correct storage temperatures are essential to reduce bacterial growth in RTE fruit. The challenge test showed how each type of RTE fruit has a different commercial life based on its specific growth potential and that food should be stored at temperatures not higher than 4°C for a short period.

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References

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Published
2021-04-02
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Original Articles
Keywords:
Listeria monocytogenes, ready-toeat (RTE), fresh fruit, challenge test, Growth Potential
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1.
Collu D, Marras L, Sanna A, Carrucciu G, Pinna A, Carraro V, Sanna G, Coroneo V. Evaluation of growth potential and growth dynamics of <em>Listeria monocytogenes</em&gt; on ready-to-eat fresh fruit. Ital J Food Safety [Internet]. 2021Apr.2 [cited 2021Apr.22];10(1). Available from: https://pagepressjournals.org/index.php/ijfs/article/view/9337