Food Safety Research for Fresh Produce

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Chang, Jun Won
Cantaloupe; Food safety; Fresh produce; Pathogenic bacteria
thesis / dissertation description
Recent outbreaks and recalls associated with cantaloupe contaminated with Salmonella s.v. Typhimurium and Listeria monocytogenes have led to an increasing need for methods consumers can use at home to clean and sanitize cantaloupe before consumption. Hot water (82°C) and household chemicals, such as bleach, vinegar, iodine, salt and hydrogen peroxide, were tested to determine their efficacy for the reduction of S. Typhimurium and L. monocytogenes inoculated on cantaloupe surfaces. The hot water treatment was the most effective at reducing S. Typhimurium (3.8 log reduction) and L. monocytogenes (2.5 log reduction) on the cantaloupe surface.