Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Effect Of Storage Temperature On The Survival Or Growth Of Listeria Monocytogenes On Whole And Fresh-Cut Produce, Juan F. Moreira Calix
Effect Of Storage Temperature On The Survival Or Growth Of Listeria Monocytogenes On Whole And Fresh-Cut Produce, Juan F. Moreira Calix
LSU Master's Theses
Whole and fresh-cut produce are minimally processed and, therefore susceptible to microbial contamination. This study examined the survival or growth of Listeria monocytogenes on whole, and fresh-cut produce at different storage temperatures. Fresh fruits (cantaloupes, pears, pineapples, papayas, and watermelon) and vegetables (broccoli, cauliflower, lettuce, kale, and green bell peppers) were cut into 25 g pieces and were spot inoculated with 0.5 mL (8 Log CFU/mL) of Listeria monocytogenes. Inoculated fresh-cut samples were stored at 4°C or 13°C for 6 days. To represent the outer surface of the produce, cantaloupes and green bell pepper disks (20 cm2) were cut with …