USE OF MALIC ACID AND OTHER QUALITY STABILIZING COMPOUNDS TO ASSURE THE SAFETY OF FRESH-CUT "FUJI" APPLES BY INACTIVATION OF LISTERIA MONOCYTOGENES, SALMONELLA ENTERITIDIS AND ESCHERICHIA COLI O157:H7

ABSTRACT The effectiveness of malic acid in combination with physicochemical quality stabilizing compounds to inactivate Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated in fresh‐cut “Fuji” apples packaged in air and stored at 5C was evaluated. Apple pieces were immersed for 1 min in solutions containing 1% w/v N‐acetyl‐L‐cysteine, 1% w/v glutathione and 1% w/v calcium lactate with and without 2.5% w/v D‐L malic acid to control apple browning, softening and reduce the populations of pathogenic microorganisms. Fresh‐cut apples dipped in each solution were then inoculated with L. monocytogenes, S. Enteritidis or E. coli O157:H7. The use of malic acid in combination with physicochemical quality stabilizing compounds caused more than 5 log10 cfu/g of L. monocytogenes, S. Enteritidis and E. coli O157:H7 counts. The results obtained in this work pointed out the potential use of malic acid in combination with physicochemical quality stabilizing compounds as a good alternative for safety assurance of fresh‐cut apples. PRACTICAL APPLICATIONS The use of organic acids such as malic acid, as well as physicochemical quality stabilizing compounds such as N‐acetyl‐L‐cysteine, glutathione and calcium lactate on fresh‐cut fruits can benefit the fresh‐cut products industry, since they can assure the safety and quality of these products. The main reason for their suitability is their natural origin, thus resulting in fruits that are both attractive and healthy for the consumers who demand fresh‐like products.