Evaluation of microbial quality and yeast diversity in fresh-cut apple. | - CCMAR -

Journal Article

TitleEvaluation of microbial quality and yeast diversity in fresh-cut apple.
Publication TypeJournal Article
AuthorsGraça, A, Santo, D, Esteves, E, Nunes, C, Abadias, M, Quintas, C
Year of Publication2015
JournalFood Microbiol
Date Published2015 Oct
KeywordsBacteria, Colony Count, Microbial, Enterobacteriaceae, Food Microbiology, Food Safety, Fungi, Malus, Portugal, Raw Foods, Saccharomyces cerevisiae, Staphylococcus

The present work's aim was to study the microbial quality of minimally processed apples commercialized in Portugal. Sixty eight samples of fresh-cut apple were analyzed before their best-before date in 2011 and 2012 for aerobic mesophilic and psychrotrophic microorganisms, total coliforms, lactic-acid bacteria (LAB), coagulase-positive staphylococci and fungi. The parameters of food safety studied were Cronobacter sakazakii, Salmonella spp. and Listeria sp. Samples were analyzed according to standard methodologies and using Chromocult Agar for coliforms and Escherichia coli. The yeasts were identified by restriction analysis of the ITS-5.8S rDNA-region and 26S rDNA partial sequencing. The mesophilic and psychrotrophic microorganisms ranged from 3.3 to 8.9 and from 4.9 to 8.4 log CFU/g, respectively. Coliforms were detected in all the samples and staphylococci in 5.8% of them. LAB numbers varied from 2.8 to 8.7 and fungi (yeast and molds) from 3.6 to 7.1 log CFU/g. The most common yeasts were Candida sake and Pichia fermentans followed by Hanseniaspora spp., Candida spp., Meyerozyma guilliermondii, Metschnikowia pulcherrima, Cryptococcus spp. and the psychrotrophic Cystofilobasidium infirmominiatum. Foodborne bacteria and opportunistic pathogenic yeasts were not detected in the apples studied. The results obtained respected the European Commission regulation regarding criteria of food hygiene and safety.



Alternate JournalFood Microbiol.
PubMed ID26187843
CCMAR Authors