Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea

• Published in: Food science and biotechnology Vol. 30; no. 10; pp. 1393 - 1401
• Main Authors: Jang, A-Ra, Han, Areum, Lee, Soyul, Jo, Suyoung, Song, Hana, Kim, Danbi, Lee, Sun-Young
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.10.2021; Springer Nature B.V; 한국식품과학회
• Subjects: Aerobic bacteria; Bacillus cereus; biotechnology; Chemistry; Chemistry and Materials Science; Coliforms; Contamination; Cyclospora; E coli; Escherichia coli; Escherichia coli O157; Food irradiation; Food Science; Foodborne diseases; fresh-cut produce; Fruits; Growth curves; Korean Peninsula; Listeria; Listeria monocytogenes; microbiological quality; Nutrition; Product safety; Research Article; risk; Salmonella; Staphylococcus aureus; Yeast; yeasts; 식품과학; Korean Peninsula; Low temperature storage; Fresh-cut fruit products; Microbial safety; Microbiological quality; Predictive growth modeling
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-021-00974-0

The risk of foodborne illnesses caused by pathogens could be increased in fresh-cut fruit products owing to contamination during processing. Therefore, this study was conducted to investigate the microbiological quality and safety of commercial fresh-cut fruit products in Korea. Additionally, the growth of Listeria monocytogenes in selected fresh-cut fruits was evaluated, and their growth curves were analyzed using predictive growth modeling. The mean count of total aerobic bacteria, coliforms, and yeast/mold was 3.67±1.73 log 10 CFU/g, 1.54±1.01 log 10 CFU/g, and 3.81±1.51 log 10 CFU/g, respectively. Escherichia coli, Staphylococcus aureus, Escherichia coli O157:H7, L. monocytogenes , Salmonella spp., and Cyclospora spp. were not detected in any of the tested samples. Only Bacillus cereus was detected in a few samples at the mean level of 1.72±0.13 log 10 CFU/g. The growth of L. monocytogenes varied depending on the type of fruit; they grew well in non-acidic fresh-cut fruit products during storage at 10 °C.