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Fate of Listeria Monocytogenes on Hard-cooked Eggs Treated With Citric Acid
Title
Fate of Listeria Monocytogenes on Hard-cooked Eggs Treated With Citric Acid
Creator
Zeng, Hui
Date
2021
Description
Commercially-prepared hard-cooked eggs are available for foodservice and to the public in retail grocers. Potential contamination with...
Show moreCommercially-prepared hard-cooked eggs are available for foodservice and to the public in retail grocers. Potential contamination with Listeria monocytogenes during or after the cooking and peeling steps is of concern since this pathogen can proliferate at refrigeration temperatures. Citric acid is a common preservative used in the food industry to treat hard-boiled eggs (HBEs). The purpose of this project was to evaluate the efficacy of citric acid treatment of HBEs to reduce the population levels of L. monocytogenes during 24 h (treatment trials) and 28 d storage (storage trials) at 5 or 25°C. Fresh eggs were boiled for 12 min, cooled to 4°C, peeled, and stored at 5°C for 24 h prior to experiments. In treatment trials, HBEs were dip inoculated with a 4-strain cocktail of rifampicin-resistant L. monocytogenes resulting in either 4 (low) or 7 (high) log CFU/egg. Eggs were air-dried 10 min, followed by treatment with pH 2.5 citric acid (PHCA) or 0.2 M citric acid (calculated as the molarity resulting in pH 2.5: MCA) at 5 or 25°C for 24 h. In treatment-storage trials, citric acid treatment of HBEs occurred before or after inoculation, followed by 28-d storage at 5 or 25°C. L. monocytogenes populations were enumerated by homogenization of eggs with BLEB and cultivation on BHI/rifampicin agar. Enrichment in BLEB was conducted if the pathogen was below the level of enumeration. Significant differences in the populations of L. monocytogenes due to temperature of the acid treatment (5 or 25°C) or the two citric acids (MCA and PHCA) were determined using Student’s T-test and ANOVA with Tukey’s post-test, p ≤ 0.05. Overall, the largest L. monocytogenes reduction occurred after 6 h treatment of HBEs with PHCA at 25°C (1.59 ± 0.00 log CFU/egg) and after 24 h with MCA at 5°C (1.23 ± 0.54 log CFU/egg) when the pathogen was inoculated at the low and high levels, respectively. In treatment-storage trials, citric acid treatment after HBE contamination resulted in a fewer number of samples where the pathogen was detected compared to when treatment occurred before contamination. Citric acid treatment for 24 h also resulted in a greater number of samples where L. monocytogenes was not detected than the 1 h treatment. The results of this study determined that L. monocytogenes could survive on HBEs treated with citric acid, regardless of treatment or storage temperature and acid concentration (PHCA or MCA).
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GROWTH KINETICS OF SALMONELLA ENTERICA DURING REHYDRATION OF DEHYDRATED PLANT FOODS AND SUBSEQUENT STORAGE
Title
GROWTH KINETICS OF SALMONELLA ENTERICA DURING REHYDRATION OF DEHYDRATED PLANT FOODS AND SUBSEQUENT STORAGE
Creator
Ren, Yuying
Date
2020
Description
Dehydrated plant foods have low water activities and do not support the growth of pathogenic bacteria like Salmonella enterica. Once...
Show moreDehydrated plant foods have low water activities and do not support the growth of pathogenic bacteria like Salmonella enterica. Once rehydration, the water activities will increase to > 0.92, and along with their neutral pHs, plant foods may be able to support the growth of S. enterica. Therefore, product assessments are required to determine the extent to which these products support growth of S. enterica. The purpose of this study was to determine the growth kinetics of S. enterica during rehydration with 5 or 25 °C water, and subsequent storage of dehydrated potatoes, carrots, and onions at 5, 10, and 25 °C. Fresh plant foods were dehydrated at 60°C (140°F) for 24 h. Dehydrated plant foods were inoculated with 4 log CFU/g of a 4-strain cocktail of S. enterica and dried for 24 h. Samples were rehydrated using 4-volumes of 5 or 25 °C water for 24 h. During rehydration, 30 g of sample was removed and drained for 10 min. Ninety mL of BPB was added to triplicate 10-g samples. Serial dilutions of the homogenate were plated onto TSA overlaid with XLD agar for enumeration of S. enterica. After 24 h rehydration, the remaining samples were drained and stored in containers at 5, 10, and 25°C for 7 d. S. enterica was enumerated at 1, 3, 5, and 7 d. Three independent trials were conducted. Growth kinetics were determined using DMFit and data were statistically analyzed using Student’s t-test (α=0.05). Overall, the growth rates of S. enterica when 5 °C water was used for rehydration were higher than when 25 °C water was used for potatoes and carrots. The highest growth rate of S. enterica was 3.74 log CFU/g per d on potatoes, leading to a 1 log CFU/g increase in S. enterica after only 0.27 d (16 h) which occurred during storage at 25 ℃ after 5℃ water rehydration. The highest growth rate on carrots was 1.98 log CFU/g per d (requiring only 0.51 d to increase 1 log CFU/g) when rehydrated with 5℃ water and stored at 25 ℃. The growth rates were the lowest during the storage of rehydrated onions. S. enterica required 12.5 d to increase 1 log CFU/g (the growth rate was 0.61 log CFU/g per d) when the onions were rehydrated with 25 ℃ water and stored at 25 ℃. The results of this study determined that S. enterica could survive and grow in dehydrated plant foods during rehydration and storage, highlighting the need for product assessments for these types of foods.
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