- Head Grower Strawberries, Australia
- Growing Manager for Hydroponic strawberry producer
- Sales Manager
- Regional Sales Manager Fresh Produce
- Head Grower Strawberries, Norway
- Außendienstmitarbeiter Substraten
- Export Trade Manager
- Business Developer - Northern Europe
- Orchard Sector Manager
Pasteurization inactivates salmonella on melon rind
Many sanitation treatments have been tested without obtaining a satisfactory abatement of microbial load. Moreover, melon rind netting favours microorganisms growth and reduces the efficacy of sanitizers.
U.S. scientists have developed a commercial thermal process based on melon rind pasteurization to improve microbial safety.
For the study, whole melons were artificially inoculated with Salmonella Poona RM 2350 and stored at 32°C for 24 h before a thermal process to simulate field conditions.The thermal process consisted in the immersion of a whole melon in hot water at 82°C and 92°C for 60 or 90 sec. After the thermal process, the whole melons were stored at 4°C for 9 days.
Results showed that the thermal process at 92°C for 60 or 90 sec reduced Salmonella Poona population in excess of 5 log CFU/g. Furthermore, thermal treated whole melons and fresh-cut melons prepared from thermal treated melons preserved the flesh firmness and the levels of Salmonella resulted as undetectable (See Tables).
Residual population of Salmonella Poona RM 2350 on rind of treated and nontreated artificially inoculated cantaloupes that were stored at 4°C for up to 9 days. Click here to enlarge the table.
Residual population of Salmonella Poona RM 2350 on fresh-cut cantaloupe prepared from artificially inoculated melons and stored for up to 9 days at 4°C after pilot-scale surface pasteurization treatment. Click here to enlarge the table
The study has demonstrated that the melon rind pasteurization at 92°C for 90 sec will improve the microbial safety and will extend the shelf-life of both whole and fresh-cut melon. Furthermore, the pasteurization for 90 sec or less time satisfies the current commercial requirements of the whole-melon packaging industry.
Source: Annous B.A., Burke, A., Sites J.E., Phillips J.G., ‘Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh Cantaloupes’, 2013, Journal of Food Protection, Vol. 76(3), pagg. 420-428.
Further info: http://www.ingentaconnect.com/content/iafp/jfp/2013/00000076/00000003/art00006?crawler=true
Receive the daily newsletter in your email for free | Click here
Other news in this sector:
- 2023-03-31 "Aphids are still leading growers to the pepper washer"
- 2023-03-31 Mondi and ATS-Tanner launch paper band for food bundles and multipacks
- 2023-03-30 Fischbein International and Votech expand manufacturing footprint in Reusel, The Netherlands
- 2023-03-30 Innovative technologies for post-harvest treatment in the post-Covid era
- 2023-03-29 Will paper packaging be capable of replacing plastic?
- 2023-03-28 "The market is ready for optical sorting"
- 2023-03-27 Innovative concepts for closing and labeling of fruit and vegetable trays
- 2023-03-24 Silafrica discusses best packaging options
- 2023-03-23 UK’s Muddy Machines to offer robotic harvesting as a service
- 2023-03-23 Sustainable packaging should be based on realistic, fair and feasible targets for environmental impact reduction
- 2023-03-22 WRAP to encourage retailers to sell fruit and veg loose
- 2023-03-21 French mushroom specialist invests in Ishida technology
- 2023-03-20 Remach appointment strengthens Haith’s European presence
- 2023-03-17 Wicketed bagger is the solution for smaller produce
- 2023-03-17 “The main reason projects fail to reach the predicted ROI, is that there has not been enough time put into planning"
- 2023-03-16 New cherry production line launched in Washington
- 2023-03-15 "It is important that, thanks to our solutions, medium-sized businesses can also increase their competitiveness"
- 2023-03-14 New labour saving apple peeling application for AI-optimised 3D vision
- 2023-03-13 EarthPad fruit pad approved for recycling
- 2023-03-10 Mpact confident even as consumers cut back, with a number of trends in its favour