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dc.contributor.authorColás Medà, Pilar
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorSousa Oliveira, Márcia Patrícia de
dc.contributor.authorAnguera, Marina
dc.contributor.authorSerrano Casasola, José Carlos Enrique
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.description.abstractSurvival and virulence of foodborne pathogens can be influenced by environmental factors such as the intrinsic properties of food as well as the extrinsic properties that contribute to food shelf life (e.g., temperature and gas atmosphere). The direct contribution of food matrix characteristics on the survival of L. monocytogenes during fresh-cut fruit shelf life is not very well understood. In addition, the gastrointestinal tract is the primary route of listeriosis infection and penetration of the intestinal epithelial cell barrier is the first step in the infection process. Hence, the pathogenic potential of L. monocytogenes, measured as the capability for the organism to survive a simulated gastrointestinal tract and the proportion of cells able to subsequently adhere to and invade differentiated Caco-2 cells, subjected to fresh-cut pear and melon shelf life, was investigated. Samples were inoculated, stored at 10 °C for 7 days and evaluated after inoculation and again after 2 and 7 days of storage. A decrease in L. monocytogenes’ capacity to survive a simulated gastrointestinal tract was observed with increasing storage time, regardless of the fruit matrix evaluated. Furthermore, L. monocytogenes placed on fresh-cut pear and melon was subjected to an attachment and invasion assay after crossing the simulated gastrointestinal tract. After inoculation, pathogen on fresh-cut pear showed 5-fold more capacity to adhere to Caco-2 cells than pathogen on fresh-cut melon. After 2 days of storage, L. monocytogenes grown on fresh-cut melon showed similar adhesive capacity (1.11%) than cells grown on pear (1.83%), but cells grown on melon had the higher invasive capacity (0.0093%). We can conclude that minimally processed melon could represent a more important hazard than pear under the studied shelf life.ca_ES
dc.description.sponsorshipThe authors are grateful to the University of Lleida, Grupo Alimentario Citrus and Banco Santander for the Pilar Colás Medà PhD grant (UdL-Impuls Program), to the Spanish Government (Ministerio de Economía y Competitividad, research project AGL-2012-38671) and to the European Regional Development Fund (FEDER) for its financial support. We also want to thank Anna Cassanyé for her support in the IRB laboratory.ca_ES
dc.relation.isformatofVersió postprint del document publicat a
dc.relation.ispartofFood Microbiology, 2017, vol. 62, p. 275–281ca_ES
dc.rightscc-by-nc-nd (c) Elsevier Ltd., 2016ca_ES
dc.subjectFresh-cut fruitca_ES
dc.subjectSimulated gastrointestinal tractca_ES
dc.titleExposure to minimally processed pear and melon during shelf life could modify the pathogenic potential of Listeria monocytogenesca_ES

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cc-by-nc-nd (c) Elsevier Ltd., 2016
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier Ltd., 2016