Characterizing the spoilage microbiota of Belgian market fresh-cut iceberg lettuce in controlled atmosphere packaging.
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| Titel: | Characterizing the spoilage microbiota of Belgian market fresh-cut iceberg lettuce in controlled atmosphere packaging. |
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| Autoren: | Ortega-Sanz I; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. Electronic address: irene.ortegasanz@ugent.be., Ishihara S; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Devlieghere F; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Rajkovic A; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. |
| Quelle: | Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 222 (Pt 1), pp. 117694. Date of Electronic Publication: 2025 Oct 26. |
| Publikationsart: | Journal Article |
| Sprache: | English |
| Info zur Zeitschrift: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| MeSH-Schlagworte: | Lactuca*/microbiology , Food Packaging*/methods , Food Microbiology* , Microbiota*, Belgium ; Food Storage ; Colony Count, Microbial ; Pseudomonas/isolation & purification ; Bacteria/classification ; Bacteria/isolation & purification |
| Abstract: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Fresh-cut iceberg lettuce is gaining popularity for its convenience, but it is highly susceptible to microbial spoilage. This study aimed to investigate the microbial community dynamics in commercially available fresh-cut iceberg lettuce packaged under controlled atmosphere in Belgium during storage at 7 °C for up to 12 days. To achieve a comprehensive understanding of the spoilage microorganisms and their interactions, a culture-complemented metataxonomic approach was conducted, including plating on non-selective and selective culture media for enumeration of total psychrotrophic counts (TPC), enterobacteria, Pseudomonas spp., psychrotrophic lactic acid bacteria (LAB) and yeasts. Throughout storage, TPC remained the predominant group, followed by Pseudomonas spp. until day 2, and by enterobacteria thereafter. The initial oxygen present in the commercial lettuce bags (1.5-2.0 %) was rapidly consumed within the first 24 h of storage (<0.1 %), resulting in a decrease in the dominance of Pseudomonas spp. (38.9 %) since then. By the end of storage, Pseudomonas spp. represented a minor group (<2 %), yet retained the capacity to grow. In contrast, Lactococcus spp. increased in abundance as CO (Copyright © 2025 The Authors. Published by Elsevier Ltd.. All rights reserved.) |
| Contributed Indexing: | Keywords: 16S rRNA gene sequencing; Bacterial population dynamics; Culture-based; Lactococcus; Microbial biomarkers; Microbial spoilage; Microbiota |
| Entry Date(s): | Date Created: 20251121 Date Completed: 20251121 Latest Revision: 20251121 |
| Update Code: | 20251121 |
| DOI: | 10.1016/j.foodres.2025.117694 |
| PMID: | 41267282 |
| Datenbank: | MEDLINE |
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Nájsť tento článok vo Web of Science | Abstract: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br />Fresh-cut iceberg lettuce is gaining popularity for its convenience, but it is highly susceptible to microbial spoilage. This study aimed to investigate the microbial community dynamics in commercially available fresh-cut iceberg lettuce packaged under controlled atmosphere in Belgium during storage at 7 °C for up to 12 days. To achieve a comprehensive understanding of the spoilage microorganisms and their interactions, a culture-complemented metataxonomic approach was conducted, including plating on non-selective and selective culture media for enumeration of total psychrotrophic counts (TPC), enterobacteria, Pseudomonas spp., psychrotrophic lactic acid bacteria (LAB) and yeasts. Throughout storage, TPC remained the predominant group, followed by Pseudomonas spp. until day 2, and by enterobacteria thereafter. The initial oxygen present in the commercial lettuce bags (1.5-2.0 %) was rapidly consumed within the first 24 h of storage (<0.1 %), resulting in a decrease in the dominance of Pseudomonas spp. (38.9 %) since then. By the end of storage, Pseudomonas spp. represented a minor group (<2 %), yet retained the capacity to grow. In contrast, Lactococcus spp. increased in abundance as CO <subscript>2</subscript> rose (1.1-25.8 %), eventually dominating the bacterial community (>44 %) together with Serratia (21 %) and Rahnella (9.5-11 %) species. In fact, LAB showed the highest increase in population throughout storage, with levels rising from ∼1.8 log on day 0 to ∼7.5 log colony forming units per gram on day 12. These findings offer new insights into the deterioration mechanisms of fresh-cut lettuce stored under controlled atmosphere packaging, providing a basis for developing new strategies to prevent lettuce spoilage and thereby help the industry and retailers reduce food waste and associated economic losses.<br /> (Copyright © 2025 The Authors. Published by Elsevier Ltd.. All rights reserved.) |
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| ISSN: | 1873-7145 |
| DOI: | 10.1016/j.foodres.2025.117694 |