Antibacterial Efficacy of Ethyl Pyruvate Treatment Against Escherichia coli O157:H7 and Salmonella Typhimurium on Cherry Tomatoes

Uçak Özkaya, G. and Besir, A. and Metin, E. and Durak, M. Z. (2021) Antibacterial Efficacy of Ethyl Pyruvate Treatment Against Escherichia coli O157:H7 and Salmonella Typhimurium on Cherry Tomatoes. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (2). pp. 279-288. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Cherry tomatoes inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were treated with vaporised ethyl pyruvate (EP). The changes of microbial and organoleptic properties of the samples during storage were investigated at two temperatures (4 and 10 °C) and four EP concentrations (0, 42, 105, and 420 ppm) for 7 days at 4 °C and for 5 days 10 °C. After 3 days, 4.3 log and 3.6 log reductions in E. coli O157:H7 numbers were detected in cherry tomatoes treated with 42 ppm EP at 4 °C and at 10 °C, respectively. The highest EP treatment (420 ppm) led to 5.7 log CFU g-1 E. coli O157:H7 reduction after 1 day at 4 and 10 °C. The reduction of Salmonella Typhimurium on samples treated with 420 ppm EP was 7.7 log CFU g–1 after 1 day at 4 °C, and 6.9 log after 1 day at 10 °C. The treatment of EP can be effective at decreasing pathogen populations and can protect the organoleptic and colour properties of fresh produce.

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