Effect of ripeness stage during processing on Listeria monocytogenes growth on fresh-cut ‘Conference’ pears》.pdfVIP

Food Microbiology 49 (2015) 116e122 Contents lists available at ScienceDirect Food Microbiology journal homepage: www.elsevier.c om/locate/fm Effect of ripeness stage during processing on Listeria monocytogenes growth on fresh-cut ‘Conference’ pears a b, * a b ~ a Pilar Colas-Meda , Maribel Abadias , Isabel Alegre , Josep Usall , Inmaculada Vinas a Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center. Rovira Roure, 191, 25198-Lleida, Catalonia, Spain b IRTA, XaRTA-Postharvest, Edifi ci Fruitcentre, Parc Científi c i Tecnologic Agroalimentari de Lleida, Parc de Gardeny, 25003-Lleida, Catalonia, Spain a r t i c l e i n f o a b s t r a c t Article history: There are several factors that affect the shelf life of fresh-cut fruit, including the cultivar, the ripeness Received 29 October 2014 stage of the fruit during processing and the fruits storage atmosphere and temperature. The effect of Received in revised form fruit ripeness during processing on the survival and growth of Listeria monocytogenes on fresh-cut 15 January 2015 ‘Conference’ pear slices at different temperatures (5, 10 and 20 C) was studied. The