Microbial interaction between Salmonella enterica and main postharvest fungal pathogens on strawberry fruit

The 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 temperature...

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Bibliographic Details
Published in:International journal of food microbiology 2020-05, Vol.320, p.108489-108489, Article 108489
Main Authors: Ortiz-Solà, J., Valero, A., Viñas, I., Colás-Medà, P., Abadias, M.
Format: Article
Language:English
Subjects:
Botrytis cinerea
Deactivation
Environmental factors
Fruits
Fungi
Inactivation
Inoculation
Metabiotic association
Microorganisms
Mold
Pathogens
Rhizopus stolonifer
Salmonella
Salmonella enterica
Strawberries
Survival
Variance analysis
Wounds
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Summary:The 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 
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2019.108489