Modelling the survival of Escherichia coli O157:H7 on raw portioned tomatoes, inoculated with Aspergillus fumigatus and Emericella nidulans - PubMed
Modelling the survival of Escherichia coli O157:H7 on raw portioned tomatoes, inoculated with Aspergillus fumigatus and Emericella nidulans
Daniela Cardillo et al. J Biomed Biotechnol. 2009.
Abstract
The metabiotic interactions occurring among two fungi (Aspergillus fumigatus and Emericella nidulans) and Escherichia coli O157:H7 on raw portioned tomatoes were studied. Tomatoes, preinoculated with the moulds and inoculated with the pathogen, were packaged in air and stored at 4, 8 and 12( composite function)C for 9 days; pathogen cell number and pH were monitored throughout the storage and the data were modeled using three different equations (Geeraerd, Weibull, and modified Weibull), to assess the shoulder length, the 1-log reduction time, and the death time. Both A. fumigatus and E. nidulans increased the survival of E. coli O157:H7 through the prolongation of the shoulder length; in contrast, the death time was significantly increased. The results of this paper suggested that the metabiotic interactions aspergilli/E. coli O 157:H7 could be of public concern, as the consumption of tomatoes (or other fruits and vegetables) contaminated both by the moulds and the pathogen is a possible scenario.
Figures
Effect of the storage temperature on the shoulder length (a) and death time (b) of E. coli, preinoculated with E. nidulans and A. fumigatus. Bars represent the standard error, whereas the line is the trend stroke obtained through the linear regression (ns, regression not significant).
Death kinetic of E. coli O157:H7 on tomato portions, preinoculated with E. nidulans and A. fumigatus, stored at 4°C. Data are the mean ± SD; the lines are the best fit obtained through the classical Weibull equation. ■: samples inoculated with E. nidulans; ◊: samples inoculated with A. fumigatus; ▲: control.
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