Studies on the Effects of Phosphine on Salmonella enterica Serotype Enteritidis in Culture Medium and in Black Pepper (Piper nigrum)

• Published in: Journal of food protection 2011-04, Vol.74 (4), p.665-671
• Main Authors: CASTRO, M. F. P. M, REZENDE, A. C. B, BENATO, E. A, VALENTINI, S. R. T, FURLANI, R. P. Z, TFOUNI, S. A. V
• Format: Article
• Language: English
• Subjects: Agricultural management; Agricultural practices; Berries; Biological and medical sciences; Chemical compounds; Colony Count, Microbial; Culture Media - chemistry; Drying; Effectiveness studies; Food contamination & poisoning; Food industries; Food microbiology; Food Preservation - methods; Food safety; Fumigation; Fumigation - methods; Fundamental and applied biological sciences. Psychology; Gases; Gram-negative bacteria; Humidity; Microbial Viability; Microorganisms; Moisture content; Pathogens; Phosphines - pharmacology; Piper nigrum; Piper nigrum - microbiology; Plastics; Salmonella; Salmonella enterica; Salmonella enteritidis; Salmonella enteritidis - drug effects; Salmonella enteritidis - growth & development; Time Factors; Vegetables; Water - metabolism
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X.JFP-10-205

The effect of phosphine on Salmonella enterica serotype Enteritidis inoculated in culture medium and in black pepper grains (Piper nigrum), as well as on the reduction of the microbial load of the dried and moisturized product, was verified. The postfumigation effect was verified in inoculated samples with 0.92 and 0.97 water activity (a(w)) exposed to 6 g/m(3) phosphine for 72 h, dried to 0.67 a(w), and stored for 24, 48, and 72 h. No decreases were observed in Salmonella Enteritidis populations in culture medium when fumigant concentrations up to 6 g/m(3) were applied for 48 h at 35°C. However, the colonies showed reductions in size and atypical coloration as the phosphine concentration increased. No reduction in Salmonella counts occurred on the inoculated dried samples after fumigation. On the other hand, when phosphine at concentrations of 6 g/m(3) was applied on moisturized black pepper for 72 h, decreases in Salmonella counts of around 80% were observed. The counts of total aerobic mesophilic bacterium populations of the dried and moisturized black pepper were not affected by the fumigant treatment. The results of the postfumigation studies indicated that Salmonella Enteritidis was absent in the fumigated grains after drying and storage for 72 h, indicating a promising application for this technique. It was concluded that for Salmonella Enteritidis control, phosphine fumigation could be applied to black pepper grains before drying and the producers should rigidly follow good agricultural practices, mainly during the drying process, in order to avoid product recontamination. Additional work is needed to confirm the findings with more Salmonella serotypes and strains.