Purpose: A study was performed to evaluate the growth and survival of Salmonella spp. on whole and sliced cucumbers at different storage conditions.
Methods: Whole and sliced cucumbers were spot inoculated with a five-strain cocktail of Salmonella. Inoculated samples were air dried, placed in Whirl-pak bags and stored at 4 and 24±2°C. Samples were enumerated on nonselective and selective media following storage for 0, 24, 48, 72, 120 and 168 h and 0, 8, 17, 24, 48 and 72 h for cucumbers held at 4 and 24±2°C, respectively. Population levels (log CFU/g) of Salmonella on cucumber were calculated.
Results: Salmonella populations significantly increased on whole and sliced cucumbers held at room temperature for the storage period (P<0.05). At 24±2°C, Salmonella populations increased by approximately 2.5 and 3 log CFU/g on whole and sliced cucumbers, respectively. The majority of the growth occurred during the first 17 h. At 4±2°C, Salmonella populations survived for up to 7 d on both whole and sliced cucumber, with an average decrease of 1 log CFU/g.
Significance: Whole and sliced cucumbers are potential vectors for Salmonella transmission. Best practices (GAPs, GHPs) should be followed in the field to limit pre-harvest contamination risk, and the cold chain maintained throughout handling to reduce the likelihood of Salmonella multiplication.