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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS

Location: Food Safety and Intervention Technologies

Title: Thermal and non-thermal surface treatments of fresh cantaloupes and other melons for inactivating human pathogens

Author
item Annous, Bassam

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 13, 2013
Publication Date: July 13, 2013
Citation: Annous, B.A. 2013. Thermal and non-thermal surface treatments of fresh cantaloupes and other melons for inactivating human pathogens. Meeting Abstract., IFT Annual Meeting, Chicago, IL, July 13-16, 2013., Volume 1, page 1.

Technical Abstract: Outbreaks of salmonellosis by Salmonella Poona and listeriosis by Listeria monocytogenes have been associated with the consumption of cantaloupes. Commercial washing processes for cantaloupes are limited in their ability to inactivate and/or remove this human pathogen. Our objective was to develop a commercial-scale surface pasteurization process for enhancing microbiological safety of cantaloupe melons. Whole melons were dip inoculated with S. Poona RM 2350 and were stored at 20 or 32 deg C for 24 h prior to processing. Surface pasteurization treatments using hot water at 76 or 92 deg C for up to 3 min or chlorine dioxide gas for up to 8 h have resulted in excess of 5 log reductions in S. Poona. Melons that were treated and stored at 4 deg C for 9 days retained their firmness qualities and maintained non-detectable levels of S. Poona as compared to the controls. Also, levels of S. Poona on fresh-cut cantaloupes prepared from treated cantaloupes and stored for 9 days at 4 deg C were non-detectable as compared to the controls. These results indicate that surface pasteurization, using either technology, will enhance the microbiological safety of fresh and fresh-cut melons, and will extend the shelf life of this commodity as well.

Last Modified: 4/21/2014
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