Show simple item record

dc.contributor.authorOrtiz Solà, Jordi
dc.contributor.authorValero, A.
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorColás Medà, Pilar
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.date.accessioned2020-05-07T14:01:13Z
dc.date.available2020-12-14T23:18:07Z
dc.date.issued2019-12-14
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/10459.1/68770
dc.description.abstractThe microbial interaction between Salmonella enterica and the main postharvest fungal pathogens of strawberries was evaluated. Inoculation of fungal suspension was done 2 (D2) and 1 (D1) day(s) before and at the same time (D0) as S. enterica. Fruits were stored at 20 °C and 4 °C. At both temperatures, Botrytis cinerea and Rhizopus stolonifer caused a decrease in S. enterica population. Treatments where the mould was inoculated (D2, D1 and D0) achieved a significant logarithmic reduction (P < 0.05) of S. enterica populations after 48 h (20 °C) and 14 days (4 °C) compared to fungal-uninoculated fruits (CK). Regarding temperature, average reductions were significantly higher at 4 °C (3.38 log10 CFU/wound) than at 20 °C (1.16 log10 CFU/wound) (P < 0.05). Average reductions comprising all treatments were 1.91 and 0.41 log10 CFU/wound for B. cinerea and R. stolonifer at 20 °C, and 3.39 and 3.37 log10 CFU/wound for B. cinerea and R. stolonifer at 4 °C. A linear log10 model was fitted in order to predict the inactivation rate (kmax, log10 CFU/h) of S. enterica. Inactivation rates were higher at 20 °C for D2 treatments than at 4 °C throughout the running time. The main inactivation rate was obtained for B. cinerea at 20 °C (0.160 ± 0.027/h), which was found to have stronger inhibitory activity against S. enterica than R. stolonifer. Univariate analysis ANOVA was carried out to evaluate the effect of different external variables on the inhibition of S. enterica. Results found that single effects were significant (P < 0.05) except for the pH. The inhibitory effect caused by the action of moulds in conjunction with some environmental factors could indicate the potential interactions between strawberry fungal pathogens and S. enterica.
dc.description.sponsorshipThe authors are grateful to the Spanish Government (Ministerio de Economía y Competitividad, research project AGL2016-78086-R) for its financial support and to the CERCA Programme of ‘Generalitat de Catalunya’. J. Ortiz thanks the University of Lleida (UdL) for PhD grant.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2016-78086-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.ijfoodmicro.2019.108489
dc.relation.ispartofInternational Journal of Food Microbiology, 2020, vol. 320, p. 108489
dc.rightscc-by-nc-nd (c) Elsevier, 2019
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectSeguridad Alimentaria
dc.subjectBotrytis cinerea
dc.subjectRhizopus stolonifer
dc.subjectMetabiotic association
dc.subjectSurvival
dc.titleMicrobial interaction between Salmonella enterica and main postharvest fungal pathogens on strawberry fruit
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-05-07T14:01:14Z
dc.identifier.idgrec029976
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2019.108489


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

cc-by-nc-nd (c) Elsevier, 2019
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2019