Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons

The effects of a waiting period at room temperature (approximately 22 °C) before refrigerating fresh-cut watermelon, cantaloupe and honeydew pieces contaminated with Salmonella on survival of the inoculated pathogen were investigated. Whole cantaloupes, honeydew melons and watermelons were washed with water, and fresh-cut pieces from individual melons were prepared and inoculated with a five strain cocktail of Salmonella at 10(5) cfu/ml. Populations of aerobic mesophilic bacteria, yeast and mold and Pseudomonas spp. were higher for fresh-cut cantaloupe than for fresh-cut watermelon and honeydew immediately after preparation. Populations of Salmonella, aerobic mesophilic bacteria, yeast and mold and Pseudomonas ssp. in fresh-cut melons left at room temperature for up to 5 h before refrigeration were significantly (P0.05) changes. Populations of Salmonella in fresh-cut melons stored immediately at 10 °C for 12 days increased significantly (P