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P3-28 The Growth/Survival of Salmonella on Waxberry under Different Storage Temperatures and Package Materials

Wednesday, July 12, 2017
Exhibit Hall (Tampa Convention Center)
Xingning Xiao , Zhejiang University, College of Biosystems Engineering and Food Science , Hangzhou , China
Wen Wang , Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences , Hangzhou , China
Weihuan Fang , Zhejiang University, College of Animal Sciences , Hangzhou , China
Yingchun Fu , Zhejiang University, College of Biosystems Engineering and Food Science , Hangzhou , China
Yanbin Li , University of Arkansas, Department of Biological and Agricultural Engineering , Fayetteville , AR
Introduction: Waxberry (Myrica rubra) is one of the main economic fruits in Zhejiang Province, China. The contamination of Salmonella on fresh waxberry poses a threat to the public. Storage temperature abuse and inappropriate packaging materials could cause bacterial growth, which is considered critical for ensuring food safety. Currently, the growth/survival of Salmonella on fresh waxberry at different temperatures and with different package materials during storage has not been fully studied.

Purpose: The objective of this study was to determine the effects of temperature and packaging materials on the growth/survival of Salmonella on waxberry during storage.

Methods: Waxberry samples inoculated with Salmonella spp. cocktails (ATCC 14028, 50335) were storied at 4°C, 16°C, and 33°C for 72 h, using two package materials of plastic sealing bags and preservative film, respectively. Bacterial populations were enumerated every eight hours. Primary models (log-linear, Gompertz, and Weibull) were used to fit curves, and statistic criteria of goodness-of-fit such as mean square error, RMSE were used for model evaluation.

Results: A reduction of two log CFU/g of Salmonella spp. on waxberry was observed after 72 h storage at 4°C, while a more rapid decrease was found with the preservative film packaging with plastic sealing bags (P<0.01). The lag phase of Salmonella spp. on waxberry was up to 40 h at storage temperatures of 16°C and 33°C and then an increase of one to two log CFU Salmonella spp./g was observed. The prevention of bacterial growth with the packages with preservative film was greater than that with plastic sealing basg (P<0.01). The log-linear model performed better for describing the bacterial growth/survival curves at three different temperatures, as demonstrated by the statistical indices (R2>0.9, P<0.05, RMSE<0.15).

Significance: This study provided a predictive model for evaluation of the storage methods for waxberry.

Back to: Poster Session 3 – Low-water Activity Foods, Packaging, Produce, Microbial Food Spoilage, Antimicrobials, Laboratory and Detection Methods, Water
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