Journal of Food, Agriculture and Environment

Effect of vibration on the bacterial growth on strawberry fruits

Author(s):

Nobutaka Nakamura ^1*, Yasuhiro Inatsu ¹, Shinichi Kawamoto ¹, Hiroshi Okadome ¹, Kohei Nakano ², Shigenori Maezawa², Takeo Shiina ¹

Recieved Date: 2006-09-17, Accepted Date: 2006-12-11

Abstract:

The effects of vibration on the growth of aerobic mesophilic bacteria and coliform bacteria, and the survival of inoculated Escherichia coli O157:H7 or Listeria monocytogenes were studied on the strawberry fruits. Post-vibrated strawberries were stored at 10°C and 25°C and the periodic microbial count was observed for 4 days. It was found that vibrated strawberries caused increase of aerobic mesophilic and/or coliform bacteria on post storage incubation at 25°C (P<0.01), while vibration treatment did not affect the growth of mesophilic bacteria, if stored at 10°C. L. monocytogenes levels on vibrated strawberries stored at 10°C and 25°C were slightly lower than that of non-vibrated strawberries, but the difference was not significant. E. coli O157:H7 level for vibrated fruits stored at 10°C showed slightly but significantly lower value than that for non-vibrated fruits (P<0.01). On the other hand, E. coli O157:H7 levels on vibrated and non-vibrated strawberries stored at 25°C increased during storage (P<0.05). The results showed that vibration caused a significant increase of bacteria on strawberry fruits stored at 25°C, but non-significant when stored at 10°C.

Keywords:

Strawberry, vibration, damage, storage, temperature, aerobic mesophilic bacteria, coliform bacteria, Escherichia coli O157:H7, Listeria monocytogenes

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Journal: Journal of Food, Agriculture and Environment
Year: 2007
Volume: 5
Issue: 1
Category: Food and Health
Pages: 44-48

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