Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation.

@article{Ukuku2012EffectON,
  title={Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation.},
  author={Dike O. Ukuku and Modesto Olanya and David J. Geveke and Christopher H. Sommers},
  journal={Journal of food protection},
  year={2012},
  volume={75 11},
  pages={1912-9}
}
The most recent outbreak of listeriosis linked to consumption of fresh-cut cantaloupes indicates the need to investigate the behavior of Listeria monocytogenes in the presence of native microflora of cantaloupe pieces during storage. Whole cantaloupes were inoculated with L. monocytogenes (10(8)-CFU/ml suspension) for 10 min and air dried in a biosafety cabinet for 1 h and then treated (unwashed, water washed, and 2.5% hydrogen peroxide washed). Fresh-cut pieces (∼3 cm) prepared from these… CONTINUE READING