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Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds

Iglesias, María Belén, López, María Luisa, Echeverría, Gemma, Viñas, Inmaculada, Zudaire, Lorena, Abadias, Maribel
Food microbiology 2018 v.76 pp. 226-236
Listeria monocytogenes, Pseudomonas graminis, Salmonella enterica, acetaldehyde, acetates, additives, antioxidants, biological control, biological control agents, butanol, ethanol, flavor, food pathogens, fresh-cut produce, fruit quality, fruits, microorganisms, pears, shelf life, storage time, titratable acidity, total soluble solids, volatile compounds
The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria monocytogenes on fresh-cut pear under conditions that simulate its commercial application at 5 ± 1 °C (under a modified atmosphere and antioxidant solution). The quality of the fresh-cut fruit, including the ethanol and acetaldehyde contents and the volatile profile, was determined. After the storage period, the L. monocytogenes population was reduced by 1-log unit by the presence of CPA-7; however, CPA-7 was not found to have antagonistic activity against S. enterica. The fruit quality (total soluble solids content and titratable acidity) was not negatively affected by CPA-7. The ethanol and acetaldehyde contents increased during the shelf-life of the fruit regardless of the presence of CPA-7. Some volatile compounds were key factors for discriminating samples from the two groups (the control group and the group that was inoculated with CPA-7). Some components are common in the volatile profile of pear (methyl acetate, 3-methylbutyl acetate, 1-butanol, 1-hexanol, and hexanal), and thus increases in their contents could enhance consumers flavour perception.