Attachment of Salmonella Typhimurium and survival on post-harvest produce and seed

• Published in: Food Science and Technology Research Vol. 30; no. 4; pp. 457 - 465
• Main Authors: Olanya, Ocen M., Mukhopadhyay, S., Ukuku, D.O., Niemira, B.A., Uknalis, J.
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; Japan Science and Technology Agency
• Subjects: Alfalfa; Bacillus subtilis; Bacteria; Bacterial attachment; Decontamination; Lauric acid; Peptones; Pyrrolidine; rinse; Salmonella; Salmonella enterica Typhimurium; Soybeans; Storage temperature; Survival
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-24-00032

Salmonella contamination of post-harvest produce has been a persistent problem worldwide. We determined the effects of storage temperature (5 and 25 °C), lauric acid amide pyrrolidine (LAPY), a bacterial competitor (Bacillus subtilis) and produce rinse on attachment and survival of Salmonella on produce. Produce types but not storage temperature influenced the strength of Salmonella attachment (SR-values). SR-values were significantly (p < 0.05) greater on pistachio and soybean seed (0.53–0.76) than on alfalfa and carrot (0.10–0.13). LAPY resulted in significantly (p < 0.05) greater Salmonella reduction on alfalfa, pistachio and soybean (2.10–3.00 logs), but not on carrot (< 1.50 log). Produce rinse with peptone water significantly (p < 0.05) reduced Salmonella attachment and bacteria populations. Mitigation of Salmonella attachment by selective post-harvest decontamination measures may limit Salmonella survival and enhance produce safety.