Shifts in spinach microbial communities after chlorine washing and storage at compliant and abusive temperatures.

摘要: Fresh produce, like spinach, harbors diverse bacterial populations, including spoilage and potentially pathogenic bacteria. This study examined the effects of produce washing in chlorinated water subsequent storage on microbiota spinach. Baby spinach leaves from a commercial fresh-cut processor were assessed before after water, then one week's at 4, 10, 15 °C. Microbial communities analyzed by non-selective plating, qPCR, 16S rDNA amplicon sequencing. Bacterial populations averaging 6.12 ± 0.61 log CFU/g, reduced 1.33 0.57 washing. However, increased 1.77-3.24 storage, with larger increases occurring higher temperature (15 > 10 4 °C). The predominant phylum identified unwashed was Proteobacteria; dominant genera Pseudomonas Sphingomonas. shifted significantly chlorine storage. Several Proteobacteria species, such as Stenotrophomonas sp. Erwinia sp., relatively tolerant treatment, while species Flavobacterium Pedobacter (phylum Bacteroidetes) grew rapidly during especially abusive temperatures. Cupriavidus Ralstonia showed significant After microbial appeared to shift back toward pre-washing distributions.