Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C

Journal of Food Protection
Fred BreidtR F McFeeters

Abstract

Outbreaks of acid-resistant foodborne pathogens in acid foods with pH values below 4.0, including apple cider and orange juice, have raised concerns about the safety of acidified vegetable products. For acidified vegetable products with pH values between 3.3 and 4.6, previous research has demonstrated that thermal treatments are needed to achieve a 5-log reduction in the numbers of Escherichia coli O157:H7, Listeria monocytogenes, or Salmonella enterica. For some acidified vegetable products with a pH of 3.3 or below, heat processing can result in unacceptable product quality. The purpose of this study was to determine the holding times needed to achieve a 5-log reduction in E. coli O157:H7, L. monocytogenes, and S. enterica strains in acidified vegetable products with acetic acid as the primary acidulant, a pH of 3.3 or below, and a minimum equilibrated temperature of 10 degrees C. We found E. coli O157:H7 to be the most acid-resistant microorganism for the conditions tested, with a predicted time to achieve a 5-log reduction in cell numbers at 10 degrees C of 5.7 days, compared with 2.1 days (51 h) for Salmonella or 0.5 days (11.2 h) for Listeria. At 25 degrees C, the E. coli O157:H7 population achieved a 5-log reduction in 1...Continue Reading

Citations

Dec 17, 2016·Journal of Food Science·Sicun FanIlenys Pérez-Díaz
Jun 13, 2015·Critical Reviews in Food Science and Nutrition·Anubhav Pratap SinghHosahalli S Ramaswamy
Feb 22, 2017·Journal of Food Protection·Nelson J GaydosJonathan A Campbell
May 4, 2011·Journal of Food Science·Frederick Breidt, Jane M Caldwell
Dec 1, 2010·Applied and Environmental Microbiology·Althea M HoseinCharles E Smith
Mar 31, 2015·Health Security·Jeannie M Stubblefield, Anthony L Newsome
Sep 20, 2019·Journal of Food Protection·Ariela LoboJessie Usaga

Related Concepts

Adaptation, Physiological
Teas, Medicinal
Product Approval
Food Processing
Food Microbiology
Food Preservation
Hydrogen-Ion Concentration
Listeria monocytogenes
Streak Plate Count
Cucumber (Vegetable)

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