Dehydrated plant foods do not support the growth of pathogenic bacteria. However, once rehydrated, the high-water activity and neutral pH of these foods may support the growth of pathogens, such as L. monocytogenes, during storage. The goal of this study was to examine the growth kinetics of L. monocytogenes during 5, 10, and 25°C storage on potatoes, carrots, and onions after rehydration with 5 or 25°C water. Fresh plant foods were dehydrated at 140°F (60°C) for 24 h. A 4-strain rifampicin-resistant L. monocytogenes cocktail was inoculated onto dehydrated plant foods at 4 log CFU/g and dried for 24 h. Plant foods were rehydrated in 4-volumes of 5 or 25°C water for 24 h. At various timepoints during rehydration, 30 g of sample was removed and drained for 10 min. Samples were homogenized 1:10 with BLEB and the homogenate was plated onto BHIRif for enumeration. After rehydration, samples were drained and portioned into deli-style containers for storage at 5, 10, and 25°C and L. monocytogenes was enumerated at 1, 3, 5, and 7 d. Triplicate samples were assessed at each timepoint and three independent trials were conducted. Growth rates were determined using DMFit and data were statistically analyzed using Student t-test (α=0.05). Overall, the growth rates of L. monocytogenes during storage of potatoes and carrots were higher when rehydrated with 5°C water compared to 25°C water. The highest growth rate on potatoes was 3.51±0.43 log CUF/g per d with 5°C water rehydration and 25°C storage, resulting in a 1 log CFU/g increase in 0.29 d (7.0 h). When rehydrated with 25°C water and 25°C storage, the growth rate was significantly lower at 1.03±0.01 log CFU/g per d. The highest growth rate of L. monocytogenes on carrots was 0.68±0.07 log CUF/g per day when rehydrated with 5°C water and 10°C storage, resulting in a 1 log CFU/g increase in 1.47 d (35.3 h). For onion, L. monocytogenes was below the level of enumeration during storage at 5°C for both water rehydration temperatures and also for 10°C storage with 5°C water rehydration. The highest growth rate was 0.46±0.11 log CFU/g per d, resulting in a 1 log CFU/g increase in 2.17 d. The results of this study can aid in determining appropriate time and temperature control for safety for dehydrated potatoes, carrots and onions during rehydration and subsequent storage.
|School:||Illinois Institute of Technology|
|Department:||Food Safety and Nutrition|
|School Location:||United States -- Illinois|
|Source:||MAI 82/3(E), Masters Abstracts International|
|Subjects:||Food Science, Plant sciences, Microbiology|
|Keywords:||Carrots, Growth kinetics, Listeria monocytogenes, Onions, Potatoes, Rehydration|
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