New microorganism to control food-borne pathogenic bacteria in fresh-cut fruit

The proposed technology consists of a new microorganism with demonstrated biopreservative activity. Its use in the fruit industry, particularly in minimally processed fruit, prevents the development of food-borne pathogens, ensures food safety and maintains the product quality by means of an easy-friendly method. Collaborations with industrial partners in order to fulfill the development of a commercial product are sought.

New and innovative aspects

This new technology consists of a new microorganism with demonstrated biopreservative activity, capable of inhibiting and even eliminating the growth of food-borne human pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli O157: H7 in fresh-cut fruit. Its effectiveness has been demonstrated within 5 – 20ºC. It does not grow at 37ºC, it does not survive in gastric juice and there are no references about potential harmful effects in humans.

Nowadays, the consumption of fresh-cut fruit is increasing throughout Europe and USA. Although these products undergo minimal processing, the risk of contamination by human pathogenic bacteria may be increased during industrial and commercial handling.

Disinfection by means of chemical methods and/or good manufacturing practices does not assure the complete elimination.The use of the proposed technology prevents the development of food-borne pathogens, ensures food safety and maintains the product quality throughout the product shelf-life by means of an easy-friendly method.

Specifications

This new strain was isolated from the surface of a "Golden delicious" apple.
It is a gram-negative bacteria, no spore-forming, negative oxidase and positive catalase, mobile and aerobic. In plate, the colonies are yellow, circular with entire margins.
It is effective to prevent the growth of Salmonella, Listeria monocytogenes and Escherichia coli O157: H7 in fresh-cut fruit.
Its effectiveness has been demonstrated within 5 – 20ºC and it does not grow at 37ºC.
It does not survive in gastric juice. There are no references about potential harmful effects in humans.

Main advantages of its use

  • It is a useful alternative to chemical methods resulting in a more profitable preservation method from both environmental and economical point of view.
  • It reduces the likelihood of toxic infections in case of accidental contamination (incorrect storage temperature, cold chain breakage, etc.) It can even eliminate the pathogens.
  • It does not affect the product quality (texture, colour, pH, acidity, soluble solids)
  • It is compatible with the current processing technology of fresh-cut fruit, no large additional investments are required.
  • The use of microorganisms in the field of ood production is not new and, therefore, it can be easily accepted by the consumer.

 

Applications

  • Fruit industry, in particular, minimally processed fruit (fresh-cut or fourth-range)
  • Other potential domain of application is fresh food industry other than fruit, such as ready-to-eat products.

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Comment by Jessi Moza on February 1, 2013 at 1:12pm

Hie. wats the name of the bac?

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