Producción Científica Profesorado

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucurbitapepo) Fruit



González Ramírez, César Abelardo

2010

Castro-Rosas, J., Santos-López, E.M., Gómez-Aldapa, C.A., González-Ramírez, C.A., Villagómez-Ibarra, J.R., Gordillo-Martínez, A.J., Villarruel-López, A. y Torres-Vitela, M.R., 2010. Incidence and Behavior of Salmonella and Escherichia Col ion Whole and Sliced Zucchini Squash (Cucurbita pepo) Fruit. Journal of Food Protection, 73,1423-1429, ISSN 0362-028X, IF 1.96.


Abstract


The incidence of coliform bacteria (CB), thermotolerant coliforms (TC), Escherichia coli, and Salmonella was determined for zucchini squash fruit. In addition, the behavior of four serotypes of Salmonella and a cocktail of three E. coli strains on whole and sliced zucchini squash at 25 2C and 3 to 5C was tested. Squash fruit was collected in the markets of Pachuca city, Hidalgo State, Mexico. CB, TC, E. coli, and Salmonella were detected in 100, 70, 62, and 10% of the produce, respectively. The concentration ranged from 3.8 to 7.4 log CFU per sample for CB, and >3 to 1,100 most probable number per sample for TC and E. coli. On whole fruit stored at 25 2C or 3 to 5C, no growth was observed for any of the tested microorganisms or cocktails thereof. After 15 days at 25 2C, the tested Salmonella serotypes had decreased from an initial inoculum level of 7 log CFU to <1 log, and at 3 to 5C they decreased to approximately 2 log. Survival of E. coli was significantly greater than for the Salmonella strains at the same times and temperatures; after 15 days, at 25 2C E. coli cocktail strains had decreased to 3.4 log CFU per fruit and at 3 to 5C they decreased to 3.6 log CFU per fruit. Both the Salmonella serotypes and E. coli strains grew when inoculated onto sliced squash: after 24 h at 25 2C, both bacteria had grown to approximately 6.5 log CFU per slice. At 3 to 5C, the bacterial growth was inhibited. The squash may be an important factor contributing to the endemicity of Salmonella in Mexico.






Artículos relacionados

Degradación física del almidón de cebada (Hordeum sativun Jess). Correlación entre la gelatinización...

DISEÑO DE UNA PLANTA DE TRATAMIENTO DE AGUAS RESIDUALES BASADO EN EL PRINCIPIO DE CONSORCIOS MICROBI...

Modélisation de la cinétique de biodégradation de phénol par granules aérobies

A method for measuring the anoxic biodegradability under denitrifying conditions

Effect of the inoculation level in aerobic biodegradability tests of polymeric materials

MODELACIÓN MATEMÁTICA DE LA CINÉTICA DE CATALIZADORES PARA LA PRODUCCION DE DIESEL DE ULTRA BAJO AZU...

ANÁLISIS DE LAS ESTRATEGIAS DE CONTROL DE LA SECCIÓN DE DESPROPANIZACIÓN EN LA PLANTA PETROQUÍMICA J...

3D reconstruction of Artificially Structured Microbial Consortia (ASMC) by image analysis

Manganese accumulation in plants of the mining zone of Hidalgo, Mexico

Mathematical modeling of diffusion regulated Quorum sensing in Artificially Structured Microbial Con...