ARS | Publication request: Effect of Chemical Sanitizations of Whole Fruit on Microbial Population and Quality of Fresh-Cut Cantaloupe

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 10, 2009
Publication Date: June 7, 2009
Citation: Fan,X.,Annous,B.,Keskinen,L.,Zhuang, H.,Mattheis,J. 2009. Effect of Chemical sanitizations of whole fruit on microbial populations and quality of fresh-cut cabbage [abstract].Institute of Food Technologies Annual Meeting. Anaheim,CA.p.1

Technical Abstract: Some outbreaks of foodborne illnesses due to Salmonella have been linked with consumption of cantaloupes. Effective sanitation methods are needed to minimize the risk of Salmonella contamination and prevent the growth of pathogens during storage. The objective of this study was to investigate the effect of whole cantaloupe sanitization with acidified calcium sulfate (ACS), in comparison with acidified sodium chlorite, peroxyacetic acid, and chlorine on Salmonella and indigenous microbial populations and quality of fresh-cut melon during storage at 4 C. Whole cantaloupes either not inoculated or inoculated with Salmonella Poona were submerged in water, 100 ppm chlorine, ACS (1.2% Safe2O ACS50), 1000 ppm acidified sodium chlorite (Sanova), 80 ppm peroxyacetic acid (Tsunami), and combination of ACS and Tsunami for 10 min. Population of Salmonella, aerobic plate count (APC), yeast and mold count (YMC) and quality of fresh-cut cantaloupes were measured during the 14 days of storage at 4C. None of the treatments guaranteed a Salmonella-free fresh-cut product even though Salmonella population was more frequently non-detectable in fresh-cut fruits prepared from cantaloupe treated by Sanova or the combination of ACS and Tsunami. While Sanova and the combination of ACS and Tsunami significantly reduced APC on the surface of whole cantaloupe compared to water wash, all treatments reduced YMC on the whole cantaloupe. However, none of the treatments on whole cantaloupes consistently reduced YMC for the fresh-cut samples during storage. The APC on the fresh-cut cantaloupe was consistently reduced by pasteurization of whole fruit with Sanova, ACS, and combination of ACS and Tsunami. Color, texture, soluble solids content, pH, ascorbic acid and drip loss were not consistently affected by any of the treatments. Overall, ACS at the concentration tested was not as effective as Sanova. Sanova was the best choice in reducing population of Salmonella without detrimental effects on quality of fresh-cut fruit cantaloupes.