Producción Científica Profesorado

Behavior of thirteen foodborne bacteria on whole hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado.



Gómez Aldapa, Carlos Alberto

2017

Gómez-Aldapa, C.A. Ma. Refugio Torres-Viela, Mariel A. Amaya-Acosta, Esmeralda Rangel-Vargas, Angélica Villaruel-López and Javier Castro-Rosas. 2017. Behavior of thirteen foodborne bacteria on whole hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado. Journal of food Safety. DOI: 10.1111/jfs.12351.


Abstract


The behavior of thirteen foodborne bacteria onto whole Hass avocado and the antibacterial effect of Hibiscus sabdariffa calyx extracts, sodium hypochlorite, acetic acid, and colloidal silver against foodborne bacteria on contaminated avocado were investigated. Avocados were inoculated with foodborne bacteria: Listeria monocytogenes, Shigella flexneri, Staphylococcus aureus, Salmonella Typhimurium, S. Typhi, S. Montevideo, Escherichia coli O157:H7, non-O157:H7-Shiga toxin-producing E. coli, enteropathogenic E. coli, enterotoxigenic E. coli, enteroinvasive E. coli, enteroaggregative E. coli, and Vibrio cholerae O1. The antibacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against all foodborne bacteria were examined onto avocados. All foodborne bacteria successfully attached and survived onto avocado at least 20 days. The acetonic and methanolic roselle extracts caused a greater reduction (until 4-log10 in some cases) in the concentration of all foodborne bacteria than sodium hypochlorite, colloidal silver, and acetic acid on contaminated avocados.



Producto de Investigación




Artículos relacionados

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico