Microbial evaluation of automated sorting systems in stone fruit packinghouses during peach packing
Automated fruit sorting systems with individual fruit carriers are utilized in modern fruit packing facilities. This study evaluated the levels of naturally occurring microflora on the surfaces of peaches and fruit carriers during automated sorting operations at stone fruit packinghouses in Californ...
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| Veröffentlicht in: | International journal of food microbiology 2018-11, Vol.285, p.98-102 |
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| creator | Williamson, K. Pao, S. Dormedy, E. Phillips, T. Nikolich, G. Li, L. |
| description | Automated fruit sorting systems with individual fruit carriers are utilized in modern fruit packing facilities. This study evaluated the levels of naturally occurring microflora on the surfaces of peaches and fruit carriers during automated sorting operations at stone fruit packinghouses in California. The study also assessed the growth potential of Salmonella enterica and Listeria monocytogenes on fruit carriers under various environmental conditions. No difference of microbial loads was found on peaches (n = 420) before, during, and after fruit sorting at seven packinghouses. The average surface total microbial, coliform, and yeast and mold levels of peaches during sorting were 3.6, 2.7, and 1.9 log CFU/cm2, respectively. Environmental swab testing indicated routine cleaning of fruit carriers (n = 192) reduced total microbes from 3.9 to 3.2 log CFU/cm2 (P = 0.003) and coliforms from 1.5 to 0.9 log CFU/cm2 (P = 0.001) on carriers' fruit contact surfaces. Laboratory exposures to temperature (22, 28, 34 or 40 °C) and humidity (65, 75, 85 or 95%) conditions significantly reduced inoculated Salmonella and Listeria on clean and commercially used (deposited with wax, fuzz, dirt, etc.) fruit carriers within 24 h (P |
| doi_str_mv | 10.1016/j.ijfoodmicro.2018.07.024 |
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•Automated sorting did not change the overall surface microbial loads of peaches.•Cleaning reduced microbial loads on stone fruit carriers in automated sorters.•Salmonella survives better at high humidity (95% humidity) on fruit carriers.•Listeria survives better at low temperature (22 °C) on fruit carriers.•Pathogens declined under certain environmental conditions on fruit carriers.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2018.07.024</identifier><identifier>PMID: 30071498</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>California ; Cleaning ; Coliforms ; Colony Count, Microbial ; Dirt ; Environmental conditions ; Environmental testing ; Food Handling - instrumentation ; Food Microbiology - methods ; Food packaging ; Fruit - microbiology ; Fruits ; Humidity ; Listeria ; Listeria monocytogenes ; Listeria monocytogenes - physiology ; Microbiology ; Microflora ; Microorganisms ; Packing ; Peach ; Peaches ; Prunus persica - microbiology ; Reduction ; Saccharomyces cerevisiae - physiology ; Salmonella ; Salmonella enterica - physiology ; Temperature ; Yeast</subject><ispartof>International journal of food microbiology, 2018-11, Vol.285, p.98-102</ispartof><rights>2018</rights><rights>Copyright © 2018. Published by Elsevier B.V.</rights><rights>Copyright Elsevier BV Nov 20, 2018</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-1541675a3cb22d812856cb59d52be5894a299448f1ecc24c6bcafed1fd03a2283</citedby><cites>FETCH-LOGICAL-c405t-1541675a3cb22d812856cb59d52be5894a299448f1ecc24c6bcafed1fd03a2283</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160518304094$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30071498$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Williamson, K.</creatorcontrib><creatorcontrib>Pao, S.</creatorcontrib><creatorcontrib>Dormedy, E.</creatorcontrib><creatorcontrib>Phillips, T.</creatorcontrib><creatorcontrib>Nikolich, G.</creatorcontrib><creatorcontrib>Li, L.</creatorcontrib><title>Microbial evaluation of automated sorting systems in stone fruit packinghouses during peach packing</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Automated fruit sorting systems with individual fruit carriers are utilized in modern fruit packing facilities. This study evaluated the levels of naturally occurring microflora on the surfaces of peaches and fruit carriers during automated sorting operations at stone fruit packinghouses in California. The study also assessed the growth potential of Salmonella enterica and Listeria monocytogenes on fruit carriers under various environmental conditions. No difference of microbial loads was found on peaches (n = 420) before, during, and after fruit sorting at seven packinghouses. The average surface total microbial, coliform, and yeast and mold levels of peaches during sorting were 3.6, 2.7, and 1.9 log CFU/cm2, respectively. Environmental swab testing indicated routine cleaning of fruit carriers (n = 192) reduced total microbes from 3.9 to 3.2 log CFU/cm2 (P = 0.003) and coliforms from 1.5 to 0.9 log CFU/cm2 (P = 0.001) on carriers' fruit contact surfaces. Laboratory exposures to temperature (22, 28, 34 or 40 °C) and humidity (65, 75, 85 or 95%) conditions significantly reduced inoculated Salmonella and Listeria on clean and commercially used (deposited with wax, fuzz, dirt, etc.) fruit carriers within 24 h (P < 0.001). The observed Salmonella reduction was greater on clean carriers (P < 0.001). On used carriers, Salmonella was persistent at 95% humidity and Listeria was persistent at 22 °C. The results showed the levels of surface microflora on peaches during fruit sorting, the reduction of microbial loads on fruit carriers due to packinghouses' cleaning, and the reduction, rather than growth, of Salmonella and Listeria under tested conditions on fruit carriers.
•Automated sorting did not change the overall surface microbial loads of peaches.•Cleaning reduced microbial loads on stone fruit carriers in automated sorters.•Salmonella survives better at high humidity (95% humidity) on fruit carriers.•Listeria survives better at low temperature (22 °C) on fruit carriers.•Pathogens declined under certain environmental conditions on fruit carriers.</description><subject>California</subject><subject>Cleaning</subject><subject>Coliforms</subject><subject>Colony Count, Microbial</subject><subject>Dirt</subject><subject>Environmental conditions</subject><subject>Environmental testing</subject><subject>Food Handling - instrumentation</subject><subject>Food Microbiology - methods</subject><subject>Food packaging</subject><subject>Fruit - microbiology</subject><subject>Fruits</subject><subject>Humidity</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - physiology</subject><subject>Microbiology</subject><subject>Microflora</subject><subject>Microorganisms</subject><subject>Packing</subject><subject>Peach</subject><subject>Peaches</subject><subject>Prunus persica - microbiology</subject><subject>Reduction</subject><subject>Saccharomyces cerevisiae - physiology</subject><subject>Salmonella</subject><subject>Salmonella enterica - physiology</subject><subject>Temperature</subject><subject>Yeast</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU9v1DAQxS0EokvhKyAjLr0k-G_sHNEKSqUiLu3ZcuwJdUjixXYq9dvj1bYI9cRpDu8380bvIfSBkpYS2n2a2jCNMfoluBRbRqhuiWoJEy_QjmrVN1x05CXaVVY3tCPyDL3JeSKESM7Ja3TGCVFU9HqH3PfjjSHYGcO9nTdbQlxxHLHdSlxsAY9zTCWsP3F-yAWWjMOKc4kr4DFtoeCDdb-qfBe3DBn7LR3ZA1h39yS9Ra9GO2d49zjP0e3XLzf7b831j8ur_efrxgkiS0OloJ2SlruBMa8p07Jzg-y9ZANI3QvL-l4IPVJwjgnXDc6O4OnoCbeMaX6OLk53Dyn-3iAXs4TsYJ7tCvU7w4jminHG-4p-fIZOcUtr_c4w2jElFOeqUv2JqhHlnGA0hxQWmx4MJebYhJnMP02YYxOGKFObqLvvHx22YQH_d_Mp-grsTwDUSO4DJJNdgNWBDwlcMT6G_7D5AzwCoU0</recordid><startdate>20181120</startdate><enddate>20181120</enddate><creator>Williamson, K.</creator><creator>Pao, S.</creator><creator>Dormedy, E.</creator><creator>Phillips, T.</creator><creator>Nikolich, G.</creator><creator>Li, L.</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>20181120</creationdate><title>Microbial evaluation of automated sorting systems in stone fruit packinghouses during peach packing</title><author>Williamson, K. ; Pao, S. ; Dormedy, E. ; Phillips, T. ; Nikolich, G. ; Li, L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-1541675a3cb22d812856cb59d52be5894a299448f1ecc24c6bcafed1fd03a2283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>California</topic><topic>Cleaning</topic><topic>Coliforms</topic><topic>Colony Count, Microbial</topic><topic>Dirt</topic><topic>Environmental conditions</topic><topic>Environmental testing</topic><topic>Food Handling - instrumentation</topic><topic>Food Microbiology - methods</topic><topic>Food packaging</topic><topic>Fruit - microbiology</topic><topic>Fruits</topic><topic>Humidity</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - physiology</topic><topic>Microbiology</topic><topic>Microflora</topic><topic>Microorganisms</topic><topic>Packing</topic><topic>Peach</topic><topic>Peaches</topic><topic>Prunus persica - microbiology</topic><topic>Reduction</topic><topic>Saccharomyces cerevisiae - physiology</topic><topic>Salmonella</topic><topic>Salmonella enterica - physiology</topic><topic>Temperature</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Williamson, K.</creatorcontrib><creatorcontrib>Pao, S.</creatorcontrib><creatorcontrib>Dormedy, E.</creatorcontrib><creatorcontrib>Phillips, T.</creatorcontrib><creatorcontrib>Nikolich, G.</creatorcontrib><creatorcontrib>Li, L.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Williamson, K.</au><au>Pao, S.</au><au>Dormedy, E.</au><au>Phillips, T.</au><au>Nikolich, G.</au><au>Li, L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microbial evaluation of automated sorting systems in stone fruit packinghouses during peach packing</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2018-11-20</date><risdate>2018</risdate><volume>285</volume><spage>98</spage><epage>102</epage><pages>98-102</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>Automated fruit sorting systems with individual fruit carriers are utilized in modern fruit packing facilities. This study evaluated the levels of naturally occurring microflora on the surfaces of peaches and fruit carriers during automated sorting operations at stone fruit packinghouses in California. The study also assessed the growth potential of Salmonella enterica and Listeria monocytogenes on fruit carriers under various environmental conditions. No difference of microbial loads was found on peaches (n = 420) before, during, and after fruit sorting at seven packinghouses. The average surface total microbial, coliform, and yeast and mold levels of peaches during sorting were 3.6, 2.7, and 1.9 log CFU/cm2, respectively. Environmental swab testing indicated routine cleaning of fruit carriers (n = 192) reduced total microbes from 3.9 to 3.2 log CFU/cm2 (P = 0.003) and coliforms from 1.5 to 0.9 log CFU/cm2 (P = 0.001) on carriers' fruit contact surfaces. Laboratory exposures to temperature (22, 28, 34 or 40 °C) and humidity (65, 75, 85 or 95%) conditions significantly reduced inoculated Salmonella and Listeria on clean and commercially used (deposited with wax, fuzz, dirt, etc.) fruit carriers within 24 h (P < 0.001). The observed Salmonella reduction was greater on clean carriers (P < 0.001). On used carriers, Salmonella was persistent at 95% humidity and Listeria was persistent at 22 °C. The results showed the levels of surface microflora on peaches during fruit sorting, the reduction of microbial loads on fruit carriers due to packinghouses' cleaning, and the reduction, rather than growth, of Salmonella and Listeria under tested conditions on fruit carriers.
•Automated sorting did not change the overall surface microbial loads of peaches.•Cleaning reduced microbial loads on stone fruit carriers in automated sorters.•Salmonella survives better at high humidity (95% humidity) on fruit carriers.•Listeria survives better at low temperature (22 °C) on fruit carriers.•Pathogens declined under certain environmental conditions on fruit carriers.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>30071498</pmid><doi>10.1016/j.ijfoodmicro.2018.07.024</doi><tpages>5</tpages></addata></record> |
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| ispartof | International journal of food microbiology, 2018-11, Vol.285, p.98-102 |
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| subjects | California Cleaning Coliforms Colony Count, Microbial Dirt Environmental conditions Environmental testing Food Handling - instrumentation Food Microbiology - methods Food packaging Fruit - microbiology Fruits Humidity Listeria Listeria monocytogenes Listeria monocytogenes - physiology Microbiology Microflora Microorganisms Packing Peach Peaches Prunus persica - microbiology Reduction Saccharomyces cerevisiae - physiology Salmonella Salmonella enterica - physiology Temperature Yeast |
| title | Microbial evaluation of automated sorting systems in stone fruit packinghouses during peach packing |
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