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KMID : 0881720200350050495
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 5 p.495 ~ p.502
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Development of Predictive Models of Listeria monocytogenes in Fresh-Cut Fruits and Vegetables
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Kim Geun-Hyang
Lim Ju-Young
Kim Yeon-Ho
Yang So-Young
Yoon Ki-Sun
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Abstract
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Processing fresh produce into fresh-cut products increases the risk of bacterial growth and contamination by breaking the exterior barrier of produce. Our objective in this study was to develop predictive models of Listeria monocytogenes in the fresh-cut salad, fresh-cut pineapple, and frozen mango. Predictive growth and survival models were developed to predict the change of L. monocytogenes populations in the fresh-cut salad (4, 10, 12, 13, 17, 25, and 36 o C), fresh-cut pineapple (4, 10, 17, 25, 30, and 36 o C), and frozen mango (-2, -10 and -18 o C) as a function of temperature. The growth of L. monocytogenes in fresh-cut salad and pineapple was observed at above 13 o C and 10 o C, respectively. The growth of L. monocytogenes in pineapple was faster than in salad. The delta value of L. monocytogenes in frozen mango increased as the storage temperature decreased. The results indicate that L. monocytogenes behave differently according to the physicochemical properties of fresh-cut fruits and vegetables. Since L. monocytogenes grow and survive well in refrigerated and frozen conditions, management programs and preventive controls for the processing of fresh-cut produce should be effectively implemented to enhance the safety of fresh-cut fruits and vegetables at retail markets.
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KEYWORD
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Listeria monocytogenes, Fresh-cut salad, fresh-cut pineapple, Frozen mango, Predictive model
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