Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp.

摘要: Abstract The efficacy of hydrogen peroxide treatment on the inactivation Salmonella spp. inoculated external surface cantaloupe and honeydew melon was investigated. onto whole to a final concentration 4.65 log10 CFU/cm2 3.13 CFU/g, respectively. Inoculated melons stored at 5°C for up 7 days were washed with water, 2.5% 5% day 0 5. Hydrogen (2.5% 5%) treatments 5 min caused 3 reduction indigenous microflora 3.0 in all surfaces. less when interval between inoculation exceeded 24 h. Unlike fresh-cut pieces, not recovered from pieces prepared treated melon. Growth occurred 10 or 20 °C, by 2 weeks, levels reached approximately 1 log CFU/g. A rapid decline appearance overall acceptability observed untreated cantaloupe. While cantaloupe, sanitizing contaminated before after cutting storage °C can enhance microbial safety rating about weeks processing.