Inactivation of Listeria monocytogenes ATCC 7644 on fresh-cut tomato using nisin in combinations with organic salts

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Oladunjoye, Suren Singh, Oluwatosin A. Ijabadeniyi" "autores" => array:3 [ 0 => array:4 [ "nombre" => "Adebola O." "apellidos" => "Oladunjoye" "email" => array:1 [ 0 => "debbyoladunjoye@yahoo.com" ] "referencia" => array:1 [ 0 => array:2 [ "etiqueta" => "*" "identificador" => "cor0005" ] ] ] 1 => array:2 [ "nombre" => "Suren" "apellidos" => "Singh" ] 2 => array:2 [ "nombre" => "Oluwatosin A." "apellidos" => "Ijabadeniyi" ] ] "afiliaciones" => array:1 [ 0 => array:2 [ "entidad" => "Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa" "identificador" => "aff0005" ] ] "correspondencia" => array:1 [ 0 => array:3 [ "identificador" => "cor0005" "etiqueta" => "⁎" "correspondencia" => "Corresponding author." ] ] ] ] "resumenGrafico" => array:2 [ "original" => 0 "multimedia" => array:7 [ "identificador" => "fig0005" "etiqueta" => "Fig. 1" "tipo" => "MULTIMEDIAFIGURA" "mostrarFloat" => true "mostrarDisplay" => false "figura" => array:1 [ 0 => array:4 [ "imagen" => "gr1.jpeg" "Alto" => 1387 "Ancho" => 1441 "Tamanyo" => 105150 ] ] "descripcion" => array:1 [ "en" => "Listeria monocytogenes populations (logCFU/mL) on fresh-cut tomato (n=3) stored at 4°C with nisin alone and in combinations with the organic salts as well as in the chlorine control (Lm−, L. monocytogenes; Lm+Nisin, L. monocytogenes and nisin; Lm+Ns+SC3%, L. monocytogenes, nisin and 3% sodium citrate; Lm+Ns+SC5%, L. monocytogenes, nisin and 5% sodium citrate; Lm+Ns+SA3%, L. monocytogenes, nisin and 3% sodium acetate; Lm+Ns+SC5%, L. monocytogenes, nisin and 5% sodium acetate; at Lm+CL− L. monocytogenes and chlorine)." ] ] ] "textoCompleto" => "IntroductionFresh produce is an essential component of human diet. It contains micro-nutrients, vitamins and certain phytochemicals which contribute significantly to human diet.<a class="elsevierStyleCrossRef" href="#bib0145">1</a> Growing demands for exotic fresh produce in recent years have attracted laudable attention due to its health-promoting nature.<a class="elsevierStyleCrossRef" href="#bib0150">2</a> It has been strongly advocated by relevant global agencies, that consumption of approximately 400g of fresh produce per day, which equals to “five servings a day” as a recommended daily intake has a prophylactic capacity to stem the tide of certain maladies in humans such as carcinoma, diabetes and cardiovascular diseases.<a class="elsevierStyleCrossRefs" href="#bib0155">3,4</a>Despite its veritable contribution to human diet, the benefits of fresh produce consumption have been greatly challenged by the emergence of disease outbreaks linked to certain pathogens, since a large proportion of fresh produce is often used raw, with little or no antimicrobial treatment. Listeria monocytogenes has been reported as one of such pathogens implicated in the outbreaks.<a class="elsevierStyleCrossRefs" href="#bib0160">4,5</a>L. monocytogenes is a tenacious micro-organism that can be found in various locations in the environment, such as soil, water and animal dung, and in a wide variety of fresh and minimally-processed produce.<a class="elsevierStyleCrossRef" href="#bib0170">6</a> This gram-positive opportunistic bacterium is of very high public health concern as the cause of a life-threatening disease called listeriosis. The disease has the capacity to affect the entire vulnerable population. A recent multi-state incidence of this disease outbreak, linked to a commercially produced apple product, has been reported in the United States in 35 cases, of which 34 were hospitalised and eventually left seven patients dead.<a class="elsevierStyleCrossRef" href="#bib0175">7</a> In another related development, Canada public health agencies are also on the alert as two similar cases of contamination with L. monocytogenes of same genetic background have been reported.<a class="elsevierStyleCrossRef" href="#bib0180">8</a> As control measures, various interventions have been endorsed to reduce its contamination of fresh produce along the food chain and during processing. Over time, a chlorine wash has been commonly employed to reduce microbial loads on fresh produce prior to subsequent processing. However, development of resistant mutants, and accumulation of halogen-based residues, which could elicit a noxious risk to both food and consumers have reduced its continuous utilisation.<a class="elsevierStyleCrossRefs" href="#bib0185">9,10</a> These outcomes have incited a clamour to the use of natural antimicrobials such as nisin and organic acids or salts for reducing pathogens with a high mortality rate, such as L. monocytogenes, wherein the compounds serve as biocidal agents, while the nutritional integrity of fresh produce is substantially retained.<a class="elsevierStyleCrossRef" href="#bib0195">11</a>Nisin is a bacteriocin produced by the lactic acid bacterium-Lactococcus lactis subsp. lactis with a preservative capacity in the food industry. It has been reported to exhibit bactericidal effects on gram-positive bacteria such as L. monocytogenes.<a class="elsevierStyleCrossRef" href="#bib0200">12</a> This biological antimicrobial agent has been granted the “generally regarded as safe” (GRAS) status by the United States Food and Drug Administration, which has made it commercially available. Organic salts have also been regarded as veritable antimicrobial agents. They basically reduce pH of the cellular environment, disrupt transport of materials and increase permeability of the cytoplasmic membrane. Advantageously, they are inexpensive, less harmful to personnel's health and the processing environment and their GRAS status has also been endorsed for commercial use.Nisin in synergy with salts of organic acids may be considered a promising anti-listerial barrier which could prolong the shelf stability of fresh produce such as tomato. This hurdle approach has been extensively utilised for foods of animal origin with a successful log reduction of the pathogen. For instance, nisin in combination with sodium lactate applied on cold-smoked rainbow trout reduced the L. monocytogenes population from 3.26 to 1.8logCFU/g over two weeks of storage at 8°C, with no deleterious impact on sensory quality.<a class="elsevierStyleCrossRef" href="#bib0205">13</a> Also, Grosulescu<a class="elsevierStyleCrossRef" href="#bib0210">14</a> reported the use of different organic salt concentrations against L. monocytogenes on some meat products, with significant reductions in bacterial counts. This natural hurdle looks promising and may suffice in the control of L. monocytogenes in fresh produce such as tomato. Therefore this research aimed to investigate the synergistic effects of nisin and salts of organic acids on the survival of L. monocytogenes in fresh-cut produce and their impacts on product quality.Materials and methodsPreparation of fresh produceFresh tomatoes (Lycopersicon esculentum) were obtained from a local grocery supermarket (Woolworth supermarket, Durban, South Africa). Prior to experimental studies, the produce was washed with distilled water, surface disinfected with 70% ethanol and allowed to dry at room temperature before being cut into 10mm thick slices.Bacterium and preparation of inoculumAn L. monocytogenes: serovar 1/2c (ATCC 7644) frozen stock culture in glycerol (Merck, South Africa) was allowed to thaw in a water bath at 25°C for 3min. The thawed culture was grown in 50mL of tryptone Fraser broth base (Oxoid, Ltd., England) supplemented with 5g/L of yeast extract, 1.35g/L of potassium dihydrogen phosphate and 12g/L of di-sodium hydrogen phosphate at 37±1°C for 20–24h. Bacterial cells were harvested by centrifugation (Eppendorf centrifuge 5810R) at 3000rpm for 15min at 4±1°C and re-suspended in sterile saline peptone (8.5% NaCl and 1% peptone). A 108CFU/mL suspension of the cells was then prepared using a McFarland standard solution (0.05mL of 1.175% BaCl2·2H2O and 9.95mL of 1% H2SO4).Preparation of antimicrobials and sample inoculationThe procedures were carried out using modified method described by Samelis et al.<a class="elsevierStyleCrossRef" href="#bib0215">15</a> Nisin (N5764. Sigma–Aldrich, St. Louis, MO, USA) was prepared at 0.5g/100mL, which is equal to 5000IU/mL was prepared and stored at the refrigeration temperature, while organic salts – sodium citrate (Associated Chemical Enterprise, Johannesburg, South Africa) and sodium acetate (Sigma–Aldrich) were each prepared at 3 and 5g/100mL. Chlorine (Sodium hypochlorite Merck Chemicals Ltd., Gauteng, South Africa) which serves as control was prepared at 200ppm. Tomato slices were placed on aluminium foil in a biohazard hood and 1mL of inoculum was spread on both sides of each slice using a sterile bent glass rod. The inoculated slices were left to stand separately at 4°C for 15min and then dipped antimicrobial solutions. The solutions were poured aseptically into pre-sterilised stainless steel pots equipped with strainers to facilitate dipping and draining for 1min each. The slices were then stored in a perforated stomacher bag at different temperatures (4, 10 and 25°C) and for different period of time (0, 24, 48 and 72h) to assess log reduction levels of the pathogen.Bacterial analysisRecovery of the L. monocytogenes ATCC 7644 populations from the fresh-cut tomato was performed after 0, 24, 48 and 72h of storage at 4, 10, and 25°C. The tomato slices from stomacher bag were diluted with 9mL of buffered peptone water and blended in a homogeniser for 120s at a high speed. Aliquots of the mixtures were serially diluted in buffered peptone water, and 100μL of the dilutions were spread on Listeria agar base (Oxoid) with a Listeria selective supplement (Sigma–Aldrich). Colonies were counted after incubation at 37±1°C for 48h using a Doc-it colony counter (Analytik Coy Germany). All treatments were conducted in triplicate.Quality parametersQuality parameters (pH, soluble solids, titratable acidity, vitamin C and colour values) of the fresh-cut tomato slices were evaluated before and after the experiment. The pH values were determined using a penetration-electrode pH metre (Model Basic 20 Crison Instrument, Barcelona, Spain). Soluble solids (SS) were determined using a refractometer (PR-201+, Atago, Pty., Ltd). Titratable acidity (TA) was determined by diluting 10mL of a homogenised sample with 10mL of distilled water, followed by titration of the mixture with 0.1N NaOH up to pH 8.1. Vitamin C was determined by the method of Mohammed et al.,<a class="elsevierStyleCrossRef" href="#bib0220">16</a> using a UV spectrophotometer (Jenway 7305,Bibby Scientific, Ltd., Stone, Staffordshire, UK). The International Commission on Illumination CIE L* a* and b* values were determined at the refrigerated temperature using a colorimeter (Color Flex EZ, 0840, Hunter Lab, Reston, USA) colorimeter. All parameters were evaluated in triplicate.Statistical analysisAll experiments were replicated thrice for each treatment. The data obtained were subjected to analysis of variance, and the means were separated using Duncan's multiple-range test (p≤0.05). Results were analysed using the SPSS software package.Results and discussionEffect of anti-microbial treatments on Listeria monocytogenes populationsThe results obtained from the antimicrobial dipping treatments showed a significant reduction in the survival of L. monocytogenes at 4°C (<a class="elsevierStyleCrossRef" href="#fig0005">Fig. 1</a>). The fresh-cut tomato slices dipped in chlorine for 1 and 3min showed significantly (p≤0.05) smaller log reduction values of 1.90–2.81 and 1.91–2.85CFU/mL, respectively depending on the time of incubation. The nisin-alone showed a log reduction of ∼2.05 to 2.99CFU/mL depending on the time of incubation. However, nisin in the combinations with sodium citrate, especially at 5% concentration of the latter, showed the highest log reduction of 2.56–3.48CFU/mL depending on the time of incubation compared to the other antimicrobial treatments.<elsevierMultimedia ident="fig0005"></elsevierMultimedia>The antimicrobial treatments against the L. monocytogenes population on fresh-cut tomato incubated at 10°C exhibited similar pattern to those observed at 4°C (<a class="elsevierStyleCrossRef" href="#fig0010">Fig. 2</a>). The fresh-cut tomato slices dipped in chlorine for both (1 and 3min) showed significantly (p≤0.05) lower log reduction values of ∼1.32 to 1.48 and 1.38 to 1.50CFU/mL, respectively depending on time of incubation. The treatment with nisin alone resulted in an about 1.88–1.72CFU/mL log reduction, depending on storage temperature. Meanwhile, nisin in the combination with 5% sodium citrate showed higher log reduction values of ∼ 2.27 to 2.28CFU/mL compared with nisin alone.<elsevierMultimedia ident="fig0010"></elsevierMultimedia>Similar trend of log reduction of L. monocytogenes was observed at elevated temperature of 25°C (<a class="elsevierStyleCrossRef" href="#fig0015">Fig. 3</a>). Chlorine treatment at both contact time significantly (p≤0.05) retained the least log values of ∼0.26 to 0.39 and 0.37 to 0.54CFU/mL respectively. Nisin alone resulted in log reduction of 1.60–1.76CFU/mL. Nisin–sodium citrate combination at 5% concentration retained the highest log reduction values of recovery mean values of 2.44–2.56logCFU/mL.<elsevierMultimedia ident="fig0015"></elsevierMultimedia>The comparative ineffectiveness of the chlorine control as demonstrated by lower the log reduction values compared to the other antimicrobial treatments can be explained by the development of chlorine resistance by the pathogen. For example, L. monocytogenes is able to form biofilms, which are microbial aggregates in an exo-polysaccharide matrix. Bacterial cells in biofilms resist common sanitisers such as chlorine, causing an immense concern in the fresh produce industry.<a class="elsevierStyleCrossRef" href="#bib0225">17</a> However, Ijabadeniyi,<a class="elsevierStyleCrossRef" href="#bib0230">18</a> reported the inactivation of pathogen biofilms by chlorine sanitisers. Nisin acts as a growth inhibitor via pore formation in the cytoplasmic membrane of gram-positive bacteria such as L. monocytogenes, which enhances the bacterial inactivation on fresh-cut produce. Similar findings by Hoelzer<a class="elsevierStyleCrossRef" href="#bib0235">19</a> indicated 1.33 and 2.64log10CFU reductions of the pathogen by nisin on broccoli and cabbage, respectively. The higher rates of reductions of the pathogen on fresh-cut tomato by nisin in combinations with the salts of organic acids on the fresh-cut tomato can be associated primarily with the reduction of pH and disruption of cellular materials. The relative efficacy of sodium citrate can be linked to its stronger biocidal and metal-chelating capabilities compared to monocarboxylic salts such as acetates.<a class="elsevierStyleCrossRefs" href="#bib0240">20,21</a> Increased in storage temperatures tends to favour L. monocytogenes survival on fresh produce as reflected by the log reduction rates.<a class="elsevierStyleCrossRef" href="#bib0190">10</a>Effect of anti-microbial treatment on quality parameter of the fresh-cut tomatoThe results of the quality parameter assays (pH, TA, SS and vitamin C) for fresh-cut tomato are represented in <a class="elsevierStyleCrossRef" href="#tbl0005">Table 1</a>. Nisin in the combination with sodium citrate at a 3% concentration gave the lowest pH value (p≤0.05) at 4 and 10°C, while nisin–sodium acetate at a 5% concentration showed the highest pH values at both temperatures. At 25°C, however, nisin–sodium acetate (5%) showed the lowest pH value, while that in control was significantly (p≤0.05) higher compared with the other anti-microbial treatments. Anti-microbial treatments showed higher (p≤0.05) TA values than those in control samples at 4°C and lower values than those in control sample at 10°C except nisin–sodium acetate (5%). However, at 25°C, all the antimicrobial treatments were lower than that of the control sample. The amount of soluble solids in the nisin–sodium acetate at (5%) were significantly (p≤0.05) higher than those in the control and other antimicrobial treatments at 4 and 10°C, however, a reverse trend was observed at 25°C. The vitamin C value in the nisin–sodium acetate (5%) treatment of fresh-cut produce was higher than the values in the control and other anti microbial treatments at all temperature regimes, while the treatment with nisin alone showed the lowest vitamin C value. Nisin in the combination with the organic salts resulted in further pH lowering, which agrees with their basic antimicrobial mode of action. Similar findings reported by<a class="elsevierStyleCrossRef" href="#bib0250">22</a> corroborate the above conclusion. Lower pH represents a good keeping quality in fresh produce such as tomato since most spoilage bacteria find it difficult to thrive in such a medium. The decrease in TA with the increasing storage temperature, increases can be linked to a loss of citric acid.<a class="elsevierStyleCrossRef" href="#bib0255">23</a> TA in fresh produce represents the index of maturity. Soluble solids also decreased with increasing storage temperature, which correlates with the sugar level, and dry matter content in tomato and is also inversely proportional to the produce size. Beckles<a class="elsevierStyleCrossRef" href="#bib0260">24</a> discussed in his review previous studies showing that an increased temperature enhance the rates rate of evaporation and transpiration which ultimately affects sugar levels in tomato. The increase in the vitamin C content could be due to the organic compounds of these antimicrobials acting as precursors. Ayala-Zavala<a class="elsevierStyleCrossRef" href="#bib0265">25</a> reported an increase in the ascorbic acid content of fresh – cut tomatoes induced by some natural antimicrobials. However, the vitamin C values decreased as the storage temperature increased which is quite expected.<a class="elsevierStyleCrossRefs" href="#bib0270">26,27</a><elsevierMultimedia ident="tbl0005"></elsevierMultimedia>Effect of antimicrobial treatment on colour parameter of fresh-cut tomatoThe results obtained for the colour parameters L* (brightness), a* (red), and b* (yellow) of the fresh-cut tomato (<a class="elsevierStyleCrossRefs" href="#tbl0010">Tables 2a and 2b</a>) showed that nisin alone increased the values of redness (p≤0.05) from day 2 to day 10 compared with the control. The degree of redness increased with nisin–sodium citrate (3%) compared to the control from day 0 to day 8. Nisin–sodium citrate (5%) increased the redness values throughout the 10 days, except day 0, compared to the control. Nisin–sodium acetate (3%) did not increase redness on most storage days, except day 8, while the same combination at a 5% concentration of sodium acetate did, except on day 10. The increase in the degree of redness can be linked to the increase in ripening via ethylene biosynthesis and chlorophyll degradation. A previous work by Yanuriati<a class="elsevierStyleCrossRef" href="#bib0280">28</a> showed an inhibitory effect on tomato colour of some natural antimicrobials. Redness of tomato is an important quality attribute for consumer appeal and acceptability.<elsevierMultimedia ident="tbl0010"></elsevierMultimedia><elsevierMultimedia ident="tbl0015"></elsevierMultimedia>ConclusionsThe use of natural antimicrobials such as nisin and salts of organic acids remains an economical means of addressing microbial contamination, especially with pathogens of public health concern. Nisin and sodium citrate at a 5% concentration can be adopted to significantly reduce L. monocytogenes contamination in fresh produce without compromising its quality. Further research to evaluate this synergy using a wider range number of fresh produce and challenging pathogens will be a welcome development.Conflicts of interestThe authors declare no conflicts of interest." "textoCompletoSecciones" => array:1 [ "secciones" => array:9 [ 0 => array:3 [ "identificador" => "xres824748" "titulo" => "Abstract" "secciones" => array:1 [ 0 => array:1 [ "identificador" => "abst0005" ] ] ] 1 => array:2 [ "identificador" => "xpalclavsec821205" "titulo" => "Keywords" ] 2 => array:2 [ "identificador" => "sec0005" "titulo" => "Introduction" ] 3 => array:3 [ "identificador" => "sec0010" "titulo" => "Materials and methods" "secciones" => array:6 [ 0 => array:2 [ "identificador" => "sec0015" "titulo" => "Preparation of fresh produce" ] 1 => array:2 [ "identificador" => "sec0020" "titulo" => "Bacterium and preparation of inoculum" ] 2 => array:2 [ "identificador" => "sec0025" "titulo" => "Preparation of antimicrobials and sample inoculation" ] 3 => array:2 [ "identificador" => "sec0030" "titulo" => "Bacterial analysis" ] 4 => array:2 [ "identificador" => "sec0035" "titulo" => "Quality parameters" ] 5 => array:2 [ "identificador" => "sec0040" "titulo" => "Statistical analysis" ] ] ] 4 => array:3 [ "identificador" => "sec0045" "titulo" => "Results and discussion" "secciones" => array:3 [ 0 => array:2 [ "identificador" => "sec0050" "titulo" => "Effect of anti-microbial treatments on Listeria monocytogenes populations" ] 1 => array:2 [ "identificador" => "sec0055" "titulo" => "Effect of anti-microbial treatment on quality parameter of the fresh-cut tomato" ] 2 => array:2 [ "identificador" => "sec0060" "titulo" => "Effect of antimicrobial treatment on colour parameter of fresh-cut tomato" ] ] ] 5 => array:2 [ "identificador" => "sec0065" "titulo" => "Conclusions" ] 6 => array:2 [ "identificador" => "sec0070" "titulo" => "Conflicts of interest" ] 7 => array:2 [ "identificador" => "xack276587" "titulo" => "Acknowledgements" ] 8 => array:1 [ "titulo" => "References" ] ] ] "pdfFichero" => "main.pdf" "tienePdf" => true "fechaRecibido" => "2015-06-26" "fechaAceptado" => "2016-01-14" "PalabrasClave" => array:1 [ "en" => array:1 [ 0 => array:4 [ "clase" => "keyword" "titulo" => "Keywords" "identificador" => "xpalclavsec821205" "palabras" => array:6 [ 0 => "Listeria monocytogenes" 1 => "Nisin" 2 => "Fresh produce" 3 => "Sodium citrate" 4 => "Sodium acetate" 5 => "Quality parameters" ] ] ] ] "tieneResumen" => true "resumen" => array:1 [ "en" => array:2 [ "titulo" => "Abstract" "resumen" => "The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5g/100mL each) on fresh-cut tomato previously inoculated with 108CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25°C) and examined at 0, 24, 48 and 72h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the lowest storage temperature for 10 days. Both nisin and the organic salts inhibited growth of L. monocytogenes, but the combinations of two compounds were more effective. The nisin–sodium citrate (5%) combination was significantly (p≤0.05) effective, while chlorine was least effective against L. monocytogenes. The quality parameters were substantially retained, especially at 4°C, suggesting good shelf stability at a low temperature. These results substantiate the use of the cheap and eco-friendly approach to reducing this pathogen of health concern in common fresh produce." ] ] "multimedia" => array:6 [ 0 => array:7 [ "identificador" => "fig0005" "etiqueta" => "Fig. 1" "tipo" => "MULTIMEDIAFIGURA" "mostrarFloat" => true "mostrarDisplay" => false "figura" => array:1 [ 0 => array:4 [ "imagen" => "gr1.jpeg" "Alto" => 1387 "Ancho" => 1441 "Tamanyo" => 105150 ] ] "descripcion" => array:1 [ "en" => "Listeria monocytogenes populations (logCFU/mL) on fresh-cut tomato (n=3) stored at 4°C with nisin alone and in combinations with the organic salts as well as in the chlorine control (Lm−, L. monocytogenes; Lm+Nisin, L. monocytogenes and nisin; Lm+Ns+SC3%, L. monocytogenes, nisin and 3% sodium citrate; Lm+Ns+SC5%, L. monocytogenes, nisin and 5% sodium citrate; Lm+Ns+SA3%, L. monocytogenes, nisin and 3% sodium acetate; Lm+Ns+SC5%, L. monocytogenes, nisin and 5% sodium acetate; at Lm+CL− L. monocytogenes and chlorine)." ] ] 1 => array:7 [ "identificador" => "fig0010" "etiqueta" => "Fig. 2" "tipo" => "MULTIMEDIAFIGURA" "mostrarFloat" => true "mostrarDisplay" => false "figura" => array:1 [ 0 => array:4 [ "imagen" => "gr2.jpeg" "Alto" => 1323 "Ancho" => 1382 "Tamanyo" => 108958 ] ] "descripcion" => array:1 [ "en" => "L. monocytogenes populations (logCFU/mL) on fresh-cut tomato (n=3) stored at 10°C with nisin alone and in combinations with the organic salts as well as in the chlorine control (Lm−, L. monocytogenes; Lm+Nisin, L. monocytogenes and nisin; Lm+Ns+SC3%, L. monocytogenes, nisin and 3% sodium citrate; Lm+Ns+SC5%, L. monocytogenes, nisin and 5% sodium citrate; Lm+Ns+SA3%, L. monocytogenes, nisin and 3% sodium acetate; Lm+Ns+SC5%, L. monocytogenes, nisin and 5% sodium acetate; at Lm+CL− L. monocytogenes and chlorine)." ] ] 2 => array:7 [ "identificador" => "fig0015" "etiqueta" => "Fig. 3" "tipo" => "MULTIMEDIAFIGURA" "mostrarFloat" => true "mostrarDisplay" => false "figura" => array:1 [ 0 => array:4 [ "imagen" => "gr3.jpeg" "Alto" => 1286 "Ancho" => 1228 "Tamanyo" => 96962 ] ] "descripcion" => array:1 [ "en" => "L. monocytogenes populations (logCFU/mL) on fresh-cut tomato (n=3) stored at 25°C with nisin alone and in combinations with the organic salts as well as in the chlorine control (Lm− L. monocytogenes; Lm+Nisin, L. monocytogenes and nisin; Lm+Ns+SC3%, L. monocytogenes, nisin and 3% sodium citrate; Lm+Ns+SC5%, L. monocytogenes, nisin and 5% sodium citrate; Lm+Ns+SA3%, L. monocytogenes, nisin and 3% sodium acetate; Lm+Ns+SC5%, L. monocytogenes, nisin and 5% sodium acetate; at Lm+CL− L. monocytogenes and chlorine)." ] ] 3 => array:8 [ "identificador" => "tbl0005" "etiqueta" => "Table 1" "tipo" => "MULTIMEDIATABLA" "mostrarFloat" => true "mostrarDisplay" => false "detalles" => array:1 [ 0 => array:3 [ "identificador" => "at1" "detalle" => "Table " "rol" => "short" ] ] "tabla" => array:2 [ "leyenda" => "Values are means±standard deviations of three replicates. Mean values a, b, c, d and e in the same column with same superscript are not significantly different (p≤0.05).TA, titratable acidity in g citric acid/10g; SS, soluble solid inobrix; Vit C, vitamin C; SC, sodium citrate; SA, sodium acetate." "tablatextoimagen" => array:1 [ 0 => array:2 [ "tabla" => array:1 [ 0 => """ <table border="0" frame="\n \t\t\t\t\tvoid\n \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="left" valign="top" scope="col">Treatment \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " colspan="12" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Temperature</th></tr><tr title="table-row"><th class="td" title="table-head " align="" valign="top" scope="col"> \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " colspan="4" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">4°C</th><th class="td" title="table-head " colspan="4" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">10°C</th><th class="td" title="table-head " colspan="4" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">25°C</th></tr><tr title="table-row"><th class="td" title="table-head " align="" valign="top" scope="col" style="border-bottom: 2px solid black"> \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">pH \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">TA (g citric acid/10g) \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">SS (° Brix) \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Vit C (mg/10g) \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">pH \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">TA (g citric acid/10g) \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">SS (° Brix) \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Vit C (mg/10g) \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">pH \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">TA (g citric acid/10g) \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">SS (° Brix) \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Vit C (mg/10g) \t\t\t\t\t\t\n \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Control \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.40c±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.00a±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.10b±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.18a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.42d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.00c±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.90d±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.88a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.43e±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.70c±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.40c±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.43a±0.01 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Nisin \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.67b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.20ab±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.80ab±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.17a±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.79c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.70bc±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.40c±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.83a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.82d±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.00b±0.50 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.90c±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.45a±0.00 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SC3% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.46a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.30ab±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.80ab±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.19a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.51a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.60b±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.70ab±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.93a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.70c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.70ab±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.30ab±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.49b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SC5% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.47ab±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.40b±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.60a±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.23b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.62b ±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.20a±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.93b±0.15 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.97a±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.58a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.83b±0.25 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.37ab±0.06 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.50b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SA3% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.48a±0.04 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.20ab±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.50a±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.24b±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.56ab±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.70bc±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.60a±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.96a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.64b±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.30a±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.50b±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.63c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SA5% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.51d±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">7.10c±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.60c±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.30c±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.30e±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.30d±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.23e±0.06 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.04b±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.67bc±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.70ab±0.20 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.20a±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.70d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr></tbody></table> """ ] "imagenFichero" => array:1 [ 0 => "xTab1386589.png" ] ] ] ] "descripcion" => array:1 [ "en" => "Some quality parameters: pH, titratable acidity, soluble solid in obrix, and Vitamin C of fresh-cut tomato slices dipped in nisin alone and in combination with other antimicrobials." ] ] 4 => array:8 [ "identificador" => "tbl0010" "etiqueta" => "Table 2a" "tipo" => "MULTIMEDIATABLA" "mostrarFloat" => true "mostrarDisplay" => false "detalles" => array:1 [ 0 => array:3 [ "identificador" => "at2" "detalle" => "Table 2" "rol" => "short" ] ] "tabla" => array:2 [ "leyenda" => "Values are means±standard deviations of three replicates.Mean values a, b, c, d, e and f in the same column with the same superscript are not significantly different (p≤0.05).L*, lightness; a*, redness; b*, greenness; Ns, nisin; SC, sodium citrate; SA, sodium acetate." "tablatextoimagen" => array:1 [ 0 => array:2 [ "tabla" => array:1 [ 0 => """ <table border="0" frame="\n \t\t\t\t\tvoid\n \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="left" valign="top" scope="col">Treatment \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " colspan="9" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Days</th></tr><tr title="table-row"><th class="td" title="table-head " align="" valign="top" scope="col"> \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " colspan="3" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Day 0</th><th class="td" title="table-head " colspan="3" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Day 2</th><th class="td" title="table-head " colspan="3" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Day 4</th></tr><tr title="table-row"><th class="td" title="table-head " align="" valign="top" scope="col" style="border-bottom: 2px solid black"> \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">L* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">a* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">b* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">L* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">a* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">b* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">L* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">a* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">b* \t\t\t\t\t\t\n \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Control \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">52.20f±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.72d±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">26.71c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">54.02e±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.37c±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">27.36e±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">52.30f±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.04b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">26.90e±0.20 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Nisin \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">41.41c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.87c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.43b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">42.08c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">25.54c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.78c±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">39.24c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">24.97c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.44b±0.01 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SC3% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">44.85d±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">26.43e±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">26.74f±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">44.86d±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">27.87e±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">28.77f±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">43.36e±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">27.42e±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">29.08f±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SC5% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">37.03a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">20.46a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">17.99a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">38.59a±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">30.21f±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.46a±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">35.72a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">30.63f±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.85c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SA3% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">51.13e±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">21.44b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">24.84d±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">45.29e±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.65a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">24.97d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">41.34d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.72a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">25.11d±0.00 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SA5% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">40.42b±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">28.32d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.41c±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">43.67c±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">26.88d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.91a±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">38.23b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">26.43d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.58a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr></tbody></table> """ ] "imagenFichero" => array:1 [ 0 => "xTab1386591.png" ] ] ] ] "descripcion" => array:1 [ "en" => "Colour parameters of fresh-cut dipped in nisin and in combination with other antimicrobials at 4°C for ten days." ] ] 5 => array:8 [ "identificador" => "tbl0015" "etiqueta" => "Table 2b" "tipo" => "MULTIMEDIATABLA" "mostrarFloat" => true "mostrarDisplay" => false "detalles" => array:1 [ 0 => array:3 [ "identificador" => "at3" "detalle" => "Table 2" "rol" => "short" ] ] "tabla" => array:2 [ "leyenda" => "Values are means±standard deviations of three replicates.Mean values a, b, c, d, e and f in the same column with the same superscript are not significantly different (p≤0.05).Ns, nisin; SC, sodium citrate; SA, sodium acetate." "tablatextoimagen" => array:1 [ 0 => array:2 [ "tabla" => array:1 [ 0 => """ <table border="0" frame="\n \t\t\t\t\tvoid\n \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="left" valign="top" scope="col">Treatment \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " colspan="3" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Day 6</th><th class="td" title="table-head " colspan="3" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Day 8</th><th class="td" title="table-head " colspan="3" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Day 10</th></tr><tr title="table-row"><th class="td" title="table-head " align="" valign="top" scope="col" style="border-bottom: 2px solid black"> \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">L* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">a* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">b* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">L* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">a* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">b* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">L* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">a* \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">b* \t\t\t\t\t\t\n \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Control \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">53.58e±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.05b±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">27.00c±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">33.91a±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.72b±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">18.97a±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">38.10c±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.73f±0.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">24.39d±0.00 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Nisin \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">43.69d±0.04 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">26.72e±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">28.45d±0.13 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">48.97d±0.04 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">28.30e±0.05 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">33.00d±0.04 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">37.57a±0.03 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">25.66e±0.03 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.49b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SC3% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">54.11f±0.07 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">17.94a±0.22 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">25.51b±0.15 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">54.72e±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">21.80a±0.03 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">28.73b±0.06 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">39.29e±0.08 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">24.02d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">25.73e±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SC5% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">43.16c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">25.79d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">28.84e±0.12 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">48.32d±0.08 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">28.57f±0.15 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">33.73d±0.16 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">43.54f±0.12 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">20.34a±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.53c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SA3% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">39.71b±0.04 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">24.70c±0.38 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">31.01f±0.06 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">41.35b±0.34 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">27.74d±0.23 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">36.71e±0.52 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">37.92b±0.01 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">23.43c±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">20.06a±0.03 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns+SA5% \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">39.63a±0.36 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.82b±0.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">25.30a±0.06 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">42.17c±1.10 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">27.05c±0.11 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">31.60c±0.14 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">38.72d±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">22.79b±0.02 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">32.26f±0.02 \t\t\t\t\t\t\n \t\t\t\t</td></tr></tbody></table> """ ] "imagenFichero" => array:1 [ 0 => "xTab1386590.png" ] ] ] ] "descripcion" => array:1 [ "en" => "Colour parameters of tomato slices dipped in nisin, in combination with other antimicrobials at 4°C for ten days." ] ] ] "bibliografia" => array:2 [ "titulo" => "References" "seccion" => array:1 [ 0 => array:2 [ "identificador" => "bibs0005" "bibliografiaReferencia" => array:28 [ 0 => array:3 [ "identificador" => "bib0145" "etiqueta" => "1" "referencia" => array:1 [ 0 => array:2 [ "contribucion" => array:1 [ 0 => array:2 [ "titulo" => "The microbiological efficacy of decontamination methodologies for fresh produce: a review" "autores" => array:1 [ 0 => array:2 [ "etal" => false "autores" => array:2 [ 0 => "C. 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"vista" => "all" ] ] ] "idiomaDefecto" => "en" "url" => "/15178382/0000004700000003/v2_201704050113/S1517838216303070/v2_201704050113/en/main.assets" "Apartado" => array:4 [ "identificador" => "47990" "tipo" => "SECCION" "en" => array:2 [ "titulo" => "Food Microbiology" "idiomaDefecto" => true ] "idiomaDefecto" => "en" ] "PDF" => "https://static.elsevier.es/multimedia/15178382/0000004700000003/v2_201704050113/S1517838216303070/v2_201704050113/en/main.pdf?idApp=UINPBA00004N&text.app=https://www.elsevier.es/" "EPUB" => "https://multimedia.elsevier.es/PublicationsMultimediaV1/item/epub/S1517838216303070?idApp=UINPBA00004N"]

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Food Microbiology

Adebola O. Oladunjoye

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debbyoladunjoye@yahoo.com

Corresponding author.

, Suren Singh, Oluwatosin A. Ijabadeniyi

Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa

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diabetes and cardiovascular diseases&#46;<a class="elsevierStyleCrossRefs" href="#bib0155"><span class="elsevierStyleSup">3&#44;4</span></a></p><p id="par0010" class="elsevierStylePara elsevierViewall">Despite its veritable contribution to human diet&#44; the benefits of fresh produce consumption have been greatly challenged by the emergence of disease outbreaks linked to certain pathogens&#44; since a large proportion of fresh produce is often used raw&#44; with little or no antimicrobial treatment&#46; <span class="elsevierStyleItalic">Listeria monocytogenes</span> has been reported as one of such pathogens implicated in the outbreaks&#46;<a class="elsevierStyleCrossRefs" href="#bib0160"><span class="elsevierStyleSup">4&#44;5</span></a></p><p id="par0015" class="elsevierStylePara elsevierViewall"><span class="elsevierStyleItalic">L&#46; monocytogenes</span> is a tenacious micro-organism that can be found in various locations in the environment&#44; such as soil&#44; water and animal dung&#44; and in a wide variety of fresh and minimally-processed produce&#46;<a class="elsevierStyleCrossRef" href="#bib0170"><span class="elsevierStyleSup">6</span></a> This gram-positive opportunistic bacterium is of very high public health concern as the cause of a life-threatening disease called listeriosis&#46; The disease has the capacity to affect the entire vulnerable population&#46; A recent multi-state incidence of this disease outbreak&#44; linked to a commercially produced apple product&#44; has been reported in the United States in 35 cases&#44; of which 34 were hospitalised and eventually left seven patients dead&#46;<a class="elsevierStyleCrossRef" href="#bib0175"><span class="elsevierStyleSup">7</span></a> In another related development&#44; Canada public health agencies are also on the alert as two similar cases of contamination with <span class="elsevierStyleItalic">L&#46; monocytogenes</span> of same genetic background have been reported&#46;<a class="elsevierStyleCrossRef" href="#bib0180"><span class="elsevierStyleSup">8</span></a> As control measures&#44; various interventions have been endorsed to reduce its contamination of fresh produce along the food chain and during processing&#46; Over time&#44; a chlorine wash has been commonly employed to reduce microbial loads on fresh produce prior to subsequent processing&#46; However&#44; development of resistant mutants&#44; and accumulation of halogen-based residues&#44; which could elicit a noxious risk to both food and consumers have reduced its continuous utilisation&#46;<a class="elsevierStyleCrossRefs" href="#bib0185"><span class="elsevierStyleSup">9&#44;10</span></a> These outcomes have incited a clamour to the use of natural antimicrobials such as nisin and organic acids or salts for reducing pathogens with a high mortality rate&#44; such as <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; wherein the compounds serve as biocidal agents&#44; while the nutritional integrity of fresh produce is substantially retained&#46;<a class="elsevierStyleCrossRef" href="#bib0195"><span class="elsevierStyleSup">11</span></a></p><p id="par0020" class="elsevierStylePara elsevierViewall">Nisin is a bacteriocin produced by the lactic acid bacterium-<span class="elsevierStyleItalic">Lactococcus lactis</span> subsp&#46; <span class="elsevierStyleItalic">lactis</span> with a preservative capacity in the food industry&#46; It has been reported to exhibit bactericidal effects on gram-positive bacteria such as <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#46;<a class="elsevierStyleCrossRef" href="#bib0200"><span class="elsevierStyleSup">12</span></a> This biological antimicrobial agent has been granted the &#8220;generally regarded as safe&#8221; &#40;GRAS&#41; status by the United States Food and Drug Administration&#44; which has made it commercially available&#46; Organic salts have also been regarded as veritable antimicrobial agents&#46; They basically reduce pH of the cellular environment&#44; disrupt transport of materials and increase permeability of the cytoplasmic membrane&#46; Advantageously&#44; they are inexpensive&#44; less harmful to personnel&#39;s health and the processing environment and their GRAS status has also been endorsed for commercial use&#46;</p><p id="par0025" class="elsevierStylePara elsevierViewall">Nisin in synergy with salts of organic acids may be considered a promising anti-listerial barrier which could prolong the shelf stability of fresh produce such as tomato&#46; This hurdle approach has been extensively utilised for foods of animal origin with a successful log reduction of the pathogen&#46; For instance&#44; nisin in combination with sodium lactate applied on cold-smoked rainbow trout reduced the <span class="elsevierStyleItalic">L&#46; monocytogenes</span> population from 3&#46;26 to 1&#46;8<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g over two weeks of storage at 8<span class="elsevierStyleHsp" style=""></span>&#176;C&#44; with no deleterious impact on sensory quality&#46;<a class="elsevierStyleCrossRef" href="#bib0205"><span class="elsevierStyleSup">13</span></a> Also&#44; Grosulescu<a class="elsevierStyleCrossRef" href="#bib0210"><span class="elsevierStyleSup">14</span></a> reported the use of different organic salt concentrations against <span class="elsevierStyleItalic">L&#46; monocytogenes</span> on some meat products&#44; with significant reductions in bacterial counts&#46; This natural hurdle looks promising and may suffice in the control of <span class="elsevierStyleItalic">L&#46; monocytogenes</span> in fresh produce such as tomato&#46; Therefore this research aimed to investigate the synergistic effects of nisin and salts of organic acids on the survival of <span class="elsevierStyleItalic">L&#46; monocytogenes</span> in fresh-cut produce and their impacts on product quality&#46;</p></span><span id="sec0010" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0020">Materials and methods</span><span id="sec0015" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0025">Preparation of fresh produce</span><p id="par0030" class="elsevierStylePara elsevierViewall">Fresh tomatoes &#40;<span class="elsevierStyleItalic">Lycopersicon esculentum</span>&#41; were obtained from a local grocery supermarket &#40;Woolworth supermarket&#44; Durban&#44; South Africa&#41;&#46; Prior to experimental studies&#44; the produce was washed with distilled water&#44; surface disinfected with 70&#37; ethanol and allowed to dry at room temperature before being cut into 10<span class="elsevierStyleHsp" style=""></span>mm thick slices&#46;</p></span><span id="sec0020" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0030">Bacterium and preparation of inoculum</span><p id="par0035" class="elsevierStylePara elsevierViewall">An <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#58; serovar 1&#47;2c &#40;ATCC 7644&#41; frozen stock culture in glycerol &#40;Merck&#44; South Africa&#41; was allowed to thaw in a water bath at 25<span class="elsevierStyleHsp" style=""></span>&#176;C for 3<span class="elsevierStyleHsp" style=""></span>min&#46; The thawed culture was grown in 50<span class="elsevierStyleHsp" style=""></span>mL of tryptone Fraser broth base &#40;Oxoid&#44; Ltd&#46;&#44; England&#41; supplemented with 5<span class="elsevierStyleHsp" style=""></span>g&#47;L of yeast extract&#44; 1&#46;35<span class="elsevierStyleHsp" style=""></span>g&#47;L of potassium dihydrogen phosphate and 12<span class="elsevierStyleHsp" style=""></span>g&#47;L of di-sodium hydrogen phosphate at 37<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>1<span class="elsevierStyleHsp" style=""></span>&#176;C for 20&#8211;24<span class="elsevierStyleHsp" style=""></span>h&#46; Bacterial cells were harvested by centrifugation &#40;Eppendorf centrifuge 5810R&#41; at 3000<span class="elsevierStyleHsp" style=""></span>rpm for 15<span class="elsevierStyleHsp" style=""></span>min at 4<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>1<span class="elsevierStyleHsp" style=""></span>&#176;C and re-suspended in sterile saline peptone &#40;8&#46;5&#37; NaCl and 1&#37; peptone&#41;&#46; A 10<span class="elsevierStyleSup">8</span><span class="elsevierStyleHsp" style=""></span>CFU&#47;mL suspension of the cells was then prepared using a McFarland standard solution &#40;0&#46;05<span class="elsevierStyleHsp" style=""></span>mL of 1&#46;175&#37; BaCl<span class="elsevierStyleInf">2</span>&#183;2H<span class="elsevierStyleInf">2</span>O and 9&#46;95<span class="elsevierStyleHsp" style=""></span>mL of 1&#37; H<span class="elsevierStyleInf">2</span>SO<span class="elsevierStyleInf">4</span>&#41;&#46;</p></span><span id="sec0025" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0035">Preparation of antimicrobials and sample inoculation</span><p id="par0040" class="elsevierStylePara elsevierViewall">The procedures were carried out using modified method described by Samelis et al&#46;<a class="elsevierStyleCrossRef" href="#bib0215"><span class="elsevierStyleSup">15</span></a> Nisin &#40;N5764&#46; Sigma&#8211;Aldrich&#44; St&#46; Louis&#44; MO&#44; USA&#41; was prepared at 0&#46;5<span class="elsevierStyleHsp" style=""></span>g&#47;100<span class="elsevierStyleHsp" style=""></span>mL&#44; which is equal to 5000<span class="elsevierStyleHsp" style=""></span>IU&#47;mL was prepared and stored at the refrigeration temperature&#44; while organic salts &#8211; sodium citrate &#40;Associated Chemical Enterprise&#44; Johannesburg&#44; South Africa&#41; and sodium acetate &#40;Sigma&#8211;Aldrich&#41; were each prepared at 3 and 5<span class="elsevierStyleHsp" style=""></span>g&#47;100<span class="elsevierStyleHsp" style=""></span>mL&#46; Chlorine &#40;Sodium hypochlorite Merck Chemicals Ltd&#46;&#44; Gauteng&#44; South Africa&#41; which serves as control was prepared at 200<span class="elsevierStyleHsp" style=""></span>ppm&#46; Tomato slices were placed on aluminium foil in a biohazard hood and 1<span class="elsevierStyleHsp" style=""></span>mL of inoculum was spread on both sides of each slice using a sterile bent glass rod&#46; The inoculated slices were left to stand separately at 4<span class="elsevierStyleHsp" style=""></span>&#176;C for 15<span class="elsevierStyleHsp" style=""></span>min and then dipped antimicrobial solutions&#46; The solutions were poured aseptically into pre-sterilised stainless steel pots equipped with strainers to facilitate dipping and draining for 1<span class="elsevierStyleHsp" style=""></span>min each&#46; The slices were then stored in a perforated stomacher bag at different temperatures &#40;4&#44; 10 and 25<span class="elsevierStyleHsp" style=""></span>&#176;C&#41; and for different period of time &#40;0&#44; 24&#44; 48 and 72<span class="elsevierStyleHsp" style=""></span>h&#41; to assess log reduction levels of the pathogen&#46;</p></span><span id="sec0030" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0040">Bacterial analysis</span><p id="par0045" class="elsevierStylePara elsevierViewall">Recovery of the <span class="elsevierStyleItalic">L&#46; monocytogenes</span> ATCC 7644 populations from the fresh-cut tomato was performed after 0&#44; 24&#44; 48 and 72<span class="elsevierStyleHsp" style=""></span>h of storage at 4&#44; 10&#44; and 25<span class="elsevierStyleHsp" style=""></span>&#176;C&#46; The tomato slices from stomacher bag were diluted with 9<span class="elsevierStyleHsp" style=""></span>mL of buffered peptone water and blended in a homogeniser for 120<span class="elsevierStyleHsp" style=""></span>s at a high speed&#46; Aliquots of the mixtures were serially diluted in buffered peptone water&#44; and 100<span class="elsevierStyleHsp" style=""></span>&#956;L of the dilutions were spread on <span class="elsevierStyleItalic">Listeria</span> agar base &#40;Oxoid&#41; with a <span class="elsevierStyleItalic">Listeria</span> selective supplement &#40;Sigma&#8211;Aldrich&#41;&#46; Colonies were counted after incubation at 37<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>1<span class="elsevierStyleHsp" style=""></span>&#176;C for 48<span class="elsevierStyleHsp" style=""></span>h using a Doc-it colony counter &#40;Analytik Coy Germany&#41;&#46; All treatments were conducted in triplicate&#46;</p></span><span id="sec0035" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0045">Quality parameters</span><p id="par0050" class="elsevierStylePara elsevierViewall">Quality parameters &#40;pH&#44; soluble solids&#44; titratable acidity&#44; vitamin C and colour values&#41; of the fresh-cut tomato slices were evaluated before and after the experiment&#46; The pH values were determined using a penetration-electrode pH metre &#40;Model Basic 20 Crison Instrument&#44; Barcelona&#44; Spain&#41;&#46; Soluble solids &#40;SS&#41; were determined using a refractometer &#40;PR-201&#43;&#44; Atago&#44; Pty&#46;&#44; Ltd&#41;&#46; Titratable acidity &#40;TA&#41; was determined by diluting 10<span class="elsevierStyleHsp" style=""></span>mL of a homogenised sample with 10<span class="elsevierStyleHsp" style=""></span>mL of distilled water&#44; followed by titration of the mixture with 0&#46;1<span class="elsevierStyleHsp" style=""></span>N NaOH up to pH 8&#46;1&#46; Vitamin C was determined by the method of Mohammed et al&#46;&#44;<a class="elsevierStyleCrossRef" href="#bib0220"><span class="elsevierStyleSup">16</span></a> using a UV spectrophotometer &#40;Jenway 7305&#44;Bibby Scientific&#44; Ltd&#46;&#44; Stone&#44; Staffordshire&#44; UK&#41;&#46; The International Commission on Illumination CIE <span class="elsevierStyleItalic">L</span>&#42; <span class="elsevierStyleItalic">a</span>&#42; and <span class="elsevierStyleItalic">b</span>&#42; values were determined at the refrigerated temperature using a colorimeter &#40;Color Flex EZ&#44; 0840&#44; Hunter Lab&#44; Reston&#44; USA&#41; colorimeter&#46; All parameters were evaluated in triplicate&#46;</p></span><span id="sec0040" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0050">Statistical analysis</span><p id="par0055" class="elsevierStylePara elsevierViewall">All experiments were replicated thrice for each treatment&#46; The data obtained were subjected to analysis of variance&#44; and the means were separated using Duncan&#39;s multiple-range test &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41;&#46; Results were analysed using the SPSS software package&#46;</p></span></span><span id="sec0045" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0055">Results and discussion</span><span id="sec0050" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0060">Effect of anti-microbial treatments on <span class="elsevierStyleItalic">Listeria monocytogenes</span> populations</span><p id="par0060" class="elsevierStylePara elsevierViewall">The results obtained from the antimicrobial dipping treatments showed a significant reduction in the survival of <span class="elsevierStyleItalic">L&#46; monocytogenes</span> at 4<span class="elsevierStyleHsp" style=""></span>&#176;C &#40;<a class="elsevierStyleCrossRef" href="#fig0005">Fig&#46; 1</a>&#41;&#46; The fresh-cut tomato slices dipped in chlorine for 1 and 3<span class="elsevierStyleHsp" style=""></span>min showed significantly &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; smaller log reduction values of 1&#46;90&#8211;2&#46;81 and 1&#46;91&#8211;2&#46;85<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL&#44; respectively depending on the time of incubation&#46; The nisin-alone showed a log reduction of &#8764;2&#46;05 to 2&#46;99<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL depending on the time of incubation&#46; However&#44; nisin in the combinations with sodium citrate&#44; especially at 5&#37; concentration of the latter&#44; showed the highest log reduction of 2&#46;56&#8211;3&#46;48<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL depending on the time of incubation compared to the other antimicrobial treatments&#46;</p><elsevierMultimedia ident="fig0005"></elsevierMultimedia><p id="par0065" class="elsevierStylePara elsevierViewall">The antimicrobial treatments against the <span class="elsevierStyleItalic">L&#46; monocytogenes</span> population on fresh-cut tomato incubated at 10<span class="elsevierStyleHsp" style=""></span>&#176;C exhibited similar pattern to those observed at 4<span class="elsevierStyleHsp" style=""></span>&#176;C &#40;<a class="elsevierStyleCrossRef" href="#fig0010">Fig&#46; 2</a>&#41;&#46; The fresh-cut tomato slices dipped in chlorine for both &#40;1 and 3<span class="elsevierStyleHsp" style=""></span>min&#41; showed significantly &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; lower log reduction values of &#8764;1&#46;32 to 1&#46;48 and 1&#46;38 to 1&#46;50<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL&#44; respectively depending on time of incubation&#46; The treatment with nisin alone resulted in an about 1&#46;88&#8211;1&#46;72<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL log reduction&#44; depending on storage temperature&#46; Meanwhile&#44; nisin in the combination with 5&#37; sodium citrate showed higher log reduction values of &#8764; 2&#46;27 to 2&#46;28<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL compared with nisin alone&#46;</p><elsevierMultimedia ident="fig0010"></elsevierMultimedia><p id="par0070" class="elsevierStylePara elsevierViewall">Similar trend of log reduction of <span class="elsevierStyleItalic">L&#46; monocytogenes</span> was observed at elevated temperature of 25<span class="elsevierStyleHsp" style=""></span>&#176;C &#40;<a class="elsevierStyleCrossRef" href="#fig0015">Fig&#46; 3</a>&#41;&#46; Chlorine treatment at both contact time significantly &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; retained the least log values of &#8764;0&#46;26 to 0&#46;39 and 0&#46;37 to 0&#46;54<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL respectively&#46; Nisin alone resulted in log reduction of 1&#46;60&#8211;1&#46;76<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL&#46; Nisin&#8211;sodium citrate combination at 5&#37; concentration retained the highest log reduction values of recovery mean values of 2&#46;44&#8211;2&#46;56<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL&#46;</p><elsevierMultimedia ident="fig0015"></elsevierMultimedia><p id="par0075" class="elsevierStylePara elsevierViewall">The comparative ineffectiveness of the chlorine control as demonstrated by lower the log reduction values compared to the other antimicrobial treatments can be explained by the development of chlorine resistance by the pathogen&#46; For example&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span> is able to form biofilms&#44; which are microbial aggregates in an exo-polysaccharide matrix&#46; Bacterial cells in biofilms resist common sanitisers such as chlorine&#44; causing an immense concern in the fresh produce industry&#46;<a class="elsevierStyleCrossRef" href="#bib0225"><span class="elsevierStyleSup">17</span></a> However&#44; Ijabadeniyi&#44;<a class="elsevierStyleCrossRef" href="#bib0230"><span class="elsevierStyleSup">18</span></a> reported the inactivation of pathogen biofilms by chlorine sanitisers&#46; Nisin acts as a growth inhibitor via pore formation in the cytoplasmic membrane of gram-positive bacteria such as <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; which enhances the bacterial inactivation on fresh-cut produce&#46; Similar findings by Hoelzer<a class="elsevierStyleCrossRef" href="#bib0235"><span class="elsevierStyleSup">19</span></a> indicated 1&#46;33 and 2&#46;64<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleInf">10</span><span class="elsevierStyleHsp" style=""></span>CFU reductions of the pathogen by nisin on broccoli and cabbage&#44; respectively&#46; The higher rates of reductions of the pathogen on fresh-cut tomato by nisin in combinations with the salts of organic acids on the fresh-cut tomato can be associated primarily with the reduction of pH and disruption of cellular materials&#46; The relative efficacy of sodium citrate can be linked to its stronger biocidal and metal-chelating capabilities compared to monocarboxylic salts such as acetates&#46;<a class="elsevierStyleCrossRefs" href="#bib0240"><span class="elsevierStyleSup">20&#44;21</span></a> Increased in storage temperatures tends to favour <span class="elsevierStyleItalic">L&#46; monocytogenes</span> survival on fresh produce as reflected by the log reduction rates&#46;<a class="elsevierStyleCrossRef" href="#bib0190"><span class="elsevierStyleSup">10</span></a></p></span><span id="sec0055" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0065">Effect of anti-microbial treatment on quality parameter of the fresh-cut tomato</span><p id="par0080" class="elsevierStylePara elsevierViewall">The results of the quality parameter assays &#40;pH&#44; TA&#44; SS and vitamin C&#41; for fresh-cut tomato are represented in <a class="elsevierStyleCrossRef" href="#tbl0005">Table 1</a>&#46; Nisin in the combination with sodium citrate at a 3&#37; concentration gave the lowest pH value &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; at 4 and 10<span class="elsevierStyleHsp" style=""></span>&#176;C&#44; while nisin&#8211;sodium acetate at a 5&#37; concentration showed the highest pH values at both temperatures&#46; At 25<span class="elsevierStyleHsp" style=""></span>&#176;C&#44; however&#44; nisin&#8211;sodium acetate &#40;5&#37;&#41; showed the lowest pH value&#44; while that in control was significantly &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; higher compared with the other anti-microbial treatments&#46; Anti-microbial treatments showed higher &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; TA values than those in control samples at 4<span class="elsevierStyleHsp" style=""></span>&#176;C and lower values than those in control sample at 10<span class="elsevierStyleHsp" style=""></span>&#176;C except nisin&#8211;sodium acetate &#40;5&#37;&#41;&#46; However&#44; at 25<span class="elsevierStyleHsp" style=""></span>&#176;C&#44; all the antimicrobial treatments were lower than that of the control sample&#46; The amount of soluble solids in the nisin&#8211;sodium acetate at &#40;5&#37;&#41; were significantly &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; higher than those in the control and other antimicrobial treatments at 4 and 10<span class="elsevierStyleHsp" style=""></span>&#176;C&#44; however&#44; a reverse trend was observed at 25<span class="elsevierStyleHsp" style=""></span>&#176;C&#46; The vitamin C value in the nisin&#8211;sodium acetate &#40;5&#37;&#41; treatment of fresh-cut produce was higher than the values in the control and other anti microbial treatments at all temperature regimes&#44; while the treatment with nisin alone showed the lowest vitamin C value&#46; Nisin in the combination with the organic salts resulted in further pH lowering&#44; which agrees with their basic antimicrobial mode of action&#46; Similar findings reported by<a class="elsevierStyleCrossRef" href="#bib0250"><span class="elsevierStyleSup">22</span></a> corroborate the above conclusion&#46; Lower pH represents a good keeping quality in fresh produce such as tomato since most spoilage bacteria find it difficult to thrive in such a medium&#46; The decrease in TA with the increasing storage temperature&#44; increases can be linked to a loss of citric acid&#46;<a class="elsevierStyleCrossRef" href="#bib0255"><span class="elsevierStyleSup">23</span></a> TA in fresh produce represents the index of maturity&#46; Soluble solids also decreased with increasing storage temperature&#44; which correlates with the sugar level&#44; and dry matter content in tomato and is also inversely proportional to the produce size&#46; Beckles<a class="elsevierStyleCrossRef" href="#bib0260"><span class="elsevierStyleSup">24</span></a> discussed in his review previous studies showing that an increased temperature enhance the rates rate of evaporation and transpiration which ultimately affects sugar levels in tomato&#46; The increase in the vitamin C content could be due to the organic compounds of these antimicrobials acting as precursors&#46; Ayala-Zavala<a class="elsevierStyleCrossRef" href="#bib0265"><span class="elsevierStyleSup">25</span></a> reported an increase in the ascorbic acid content of fresh &#8211; cut tomatoes induced by some natural antimicrobials&#46; However&#44; the vitamin C values decreased as the storage temperature increased which is quite expected&#46;<a class="elsevierStyleCrossRefs" href="#bib0270"><span class="elsevierStyleSup">26&#44;27</span></a></p><elsevierMultimedia ident="tbl0005"></elsevierMultimedia></span><span id="sec0060" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0070">Effect of antimicrobial treatment on colour parameter of fresh-cut tomato</span><p id="par0085" class="elsevierStylePara elsevierViewall">The results obtained for the colour parameters <span class="elsevierStyleItalic">L</span>&#42; &#40;brightness&#41;&#44; <span class="elsevierStyleItalic">a</span>&#42; &#40;red&#41;&#44; and <span class="elsevierStyleItalic">b</span>&#42; &#40;yellow&#41; of the fresh-cut tomato &#40;<a class="elsevierStyleCrossRefs" href="#tbl0010">Tables 2a and 2b</a>&#41; showed that nisin alone increased the values of redness &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; from day 2 to day 10 compared with the control&#46; The degree of redness increased with nisin&#8211;sodium citrate &#40;3&#37;&#41; compared to the control from day 0 to day 8&#46; Nisin&#8211;sodium citrate &#40;5&#37;&#41; increased the redness values throughout the 10 days&#44; except day 0&#44; compared to the control&#46; Nisin&#8211;sodium acetate &#40;3&#37;&#41; did not increase redness on most storage days&#44; except day 8&#44; while the same combination at a 5&#37; concentration of sodium acetate did&#44; except on day 10&#46; The increase in the degree of redness can be linked to the increase in ripening via ethylene biosynthesis and chlorophyll degradation&#46; A previous work by Yanuriati<a class="elsevierStyleCrossRef" href="#bib0280"><span class="elsevierStyleSup">28</span></a> showed an inhibitory effect on tomato colour of some natural antimicrobials&#46; Redness of tomato is an important quality attribute for consumer appeal and acceptability&#46;</p><elsevierMultimedia ident="tbl0010"></elsevierMultimedia><elsevierMultimedia ident="tbl0015"></elsevierMultimedia></span></span><span id="sec0065" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0075">Conclusions</span><p id="par0090" class="elsevierStylePara elsevierViewall">The use of natural antimicrobials such as nisin and salts of organic acids remains an economical means of addressing microbial contamination&#44; especially with pathogens of public health concern&#46; Nisin and sodium citrate at a 5&#37; concentration can be adopted to significantly reduce <span class="elsevierStyleItalic">L&#46; monocytogenes</span> contamination in fresh produce without compromising its quality&#46; Further research to evaluate this synergy using a wider range number of fresh produce and challenging pathogens will be a welcome development&#46;</p></span><span id="sec0070" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0080">Conflicts of interest</span><p id="par0095" class="elsevierStylePara elsevierViewall">The authors declare no conflicts of interest&#46;</p></span></span>"
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            2 => array:2 [
              "identificador" => "sec0025"
              "titulo" => "Preparation of antimicrobials and sample inoculation"
            ]
            3 => array:2 [
              "identificador" => "sec0030"
              "titulo" => "Bacterial analysis"
            ]
            4 => array:2 [
              "identificador" => "sec0035"
              "titulo" => "Quality parameters"
            ]
            5 => array:2 [
              "identificador" => "sec0040"
              "titulo" => "Statistical analysis"
            ]
          ]
        ]
        4 => array:3 [
          "identificador" => "sec0045"
          "titulo" => "Results and discussion"
          "secciones" => array:3 [
            0 => array:2 [
              "identificador" => "sec0050"
              "titulo" => "Effect of anti-microbial treatments on Listeria monocytogenes populations"
            ]
            1 => array:2 [
              "identificador" => "sec0055"
              "titulo" => "Effect of anti-microbial treatment on quality parameter of the fresh-cut tomato"
            ]
            2 => array:2 [
              "identificador" => "sec0060"
              "titulo" => "Effect of antimicrobial treatment on colour parameter of fresh-cut tomato"
            ]
          ]
        ]
        5 => array:2 [
          "identificador" => "sec0065"
          "titulo" => "Conclusions"
        ]
        6 => array:2 [
          "identificador" => "sec0070"
          "titulo" => "Conflicts of interest"
        ]
        7 => array:2 [
          "identificador" => "xack276587"
          "titulo" => "Acknowledgements"
        ]
        8 => array:1 [
          "titulo" => "References"
        ]
      ]
    ]
    "pdfFichero" => "main.pdf"
    "tienePdf" => true
    "fechaRecibido" => "2015-06-26"
    "fechaAceptado" => "2016-01-14"
    "PalabrasClave" => array:1 [
      "en" => array:1 [
        0 => array:4 [
          "clase" => "keyword"
          "titulo" => "Keywords"
          "identificador" => "xpalclavsec821205"
          "palabras" => array:6 [
            0 => "<span class="elsevierStyleItalic">Listeria monocytogenes</span>"
            1 => "Nisin"
            2 => "Fresh produce"
            3 => "Sodium citrate"
            4 => "Sodium acetate"
            5 => "Quality parameters"
          ]
        ]
      ]
    ]
    "tieneResumen" => true
    "resumen" => array:1 [
      "en" => array:2 [
        "titulo" => "Abstract"
        "resumen" => "<span id="abst0005" class="elsevierStyleSection elsevierViewall"><p id="spar0005" class="elsevierStyleSimplePara elsevierViewall">The inhibition of <span class="elsevierStyleItalic">Listeria monocytogenes</span> ATCC 7644 on fresh-cut tomato was investigated using nisin alone&#44; and in combinations with organic salts&#46; Nisin at a concentration of 5000<span class="elsevierStyleHsp" style=""></span>UI&#47;mL was introduced alone or in combination with an organic salt &#40;sodium citrate or sodium acetate each at 3 and 5<span class="elsevierStyleHsp" style=""></span>g&#47;100<span class="elsevierStyleHsp" style=""></span>mL each&#41; on fresh-cut tomato previously inoculated with 10<span class="elsevierStyleSup">8</span><span class="elsevierStyleHsp" style=""></span>CFU&#47;mL of <span class="elsevierStyleItalic">L&#46; monocytogenes</span> ATCC 7644&#46; Chlorine at 200<span class="elsevierStyleHsp" style=""></span>ppm was used as a control&#46; The inoculated samples were incubated at different temperatures &#40;4&#44; 10 and 25<span class="elsevierStyleHsp" style=""></span>&#176;C&#41; and examined at 0&#44; 24&#44; 48 and 72<span class="elsevierStyleHsp" style=""></span>h&#46; The effects of the antimicrobial treatments on quality parameters of tomato &#40;pH&#44; soluble solids&#44; titratable acidity and vitamin C&#41; were also evaluated&#44; and colour parameters were observed at the lowest storage temperature for 10 days&#46; Both nisin and the organic salts inhibited growth of <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; but the combinations of two compounds were more effective&#46; The nisin&#8211;sodium citrate &#40;5&#37;&#41; combination was significantly &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; effective&#44; while chlorine was least effective against <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#46; The quality parameters were substantially retained&#44; especially at 4<span class="elsevierStyleHsp" style=""></span>&#176;C&#44; suggesting good shelf stability at a low temperature&#46; These results substantiate the use of the cheap and eco-friendly approach to reducing this pathogen of health concern in common fresh produce&#46;</p></span>"
      ]
    ]
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        "identificador" => "fig0005"
        "etiqueta" => "Fig&#46; 1"
        "tipo" => "MULTIMEDIAFIGURA"
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        "figura" => array:1 [
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          "en" => "<p id="spar0010" class="elsevierStyleSimplePara elsevierViewall"><span class="elsevierStyleItalic">Listeria monocytogenes</span> populations &#40;log<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL&#41; on fresh-cut tomato &#40;<span class="elsevierStyleItalic">n</span><span class="elsevierStyleHsp" style=""></span>&#61;<span class="elsevierStyleHsp" style=""></span>3&#41; stored at 4<span class="elsevierStyleHsp" style=""></span>&#176;C with nisin alone and in combinations with the organic salts as well as in the chlorine control &#40;Lm&#8722;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#59; Lm&#43;Nisin&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span> and nisin&#59; Lm&#43;Ns&#43;SC3&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 3&#37; sodium citrate&#59; Lm&#43;Ns&#43;SC5&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 5&#37; sodium citrate&#59; Lm&#43;Ns&#43;SA3&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 3&#37; sodium acetate&#59; Lm&#43;Ns&#43;SC5&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 5&#37; sodium acetate&#59; at Lm&#43;CL&#8722; <span class="elsevierStyleItalic">L&#46; monocytogenes</span> and chlorine&#41;&#46;</p>"
        ]
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        "identificador" => "fig0010"
        "etiqueta" => "Fig&#46; 2"
        "tipo" => "MULTIMEDIAFIGURA"
        "mostrarFloat" => true
        "mostrarDisplay" => false
        "figura" => array:1 [
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            "imagen" => "gr2.jpeg"
            "Alto" => 1323
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        "descripcion" => array:1 [
          "en" => "<p id="spar0015" class="elsevierStyleSimplePara elsevierViewall"><span class="elsevierStyleItalic">L&#46; monocytogenes</span> populations &#40;log<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL&#41; on fresh-cut tomato &#40;<span class="elsevierStyleItalic">n</span><span class="elsevierStyleHsp" style=""></span>&#61;<span class="elsevierStyleHsp" style=""></span>3&#41; stored at 10<span class="elsevierStyleHsp" style=""></span>&#176;C with nisin alone and in combinations with the organic salts as well as in the chlorine control &#40;Lm&#8722;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#59; Lm&#43;Nisin&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span> and nisin&#59; Lm&#43;Ns&#43;SC3&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 3&#37; sodium citrate&#59; Lm&#43;Ns&#43;SC5&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 5&#37; sodium citrate&#59; Lm&#43;Ns&#43;SA3&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 3&#37; sodium acetate&#59; Lm&#43;Ns&#43;SC5&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 5&#37; sodium acetate&#59; at Lm&#43;CL&#8722; <span class="elsevierStyleItalic">L&#46; monocytogenes</span> and chlorine&#41;&#46;</p>"
        ]
      ]
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        "etiqueta" => "Fig&#46; 3"
        "tipo" => "MULTIMEDIAFIGURA"
        "mostrarFloat" => true
        "mostrarDisplay" => false
        "figura" => array:1 [
          0 => array:4 [
            "imagen" => "gr3.jpeg"
            "Alto" => 1286
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            "Tamanyo" => 96962
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        "descripcion" => array:1 [
          "en" => "<p id="spar0020" class="elsevierStyleSimplePara elsevierViewall"><span class="elsevierStyleItalic">L&#46; monocytogenes</span> populations &#40;log<span class="elsevierStyleHsp" style=""></span>CFU&#47;mL&#41; on fresh-cut tomato &#40;<span class="elsevierStyleItalic">n</span><span class="elsevierStyleHsp" style=""></span>&#61;<span class="elsevierStyleHsp" style=""></span>3&#41; stored at 25<span class="elsevierStyleHsp" style=""></span>&#176;C with nisin alone and in combinations with the organic salts as well as in the chlorine control &#40;Lm&#8722; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#59; Lm&#43;Nisin&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span> and nisin&#59; Lm&#43;Ns&#43;SC3&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 3&#37; sodium citrate&#59; Lm&#43;Ns&#43;SC5&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 5&#37; sodium citrate&#59; Lm&#43;Ns&#43;SA3&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 3&#37; sodium acetate&#59; Lm&#43;Ns&#43;SC5&#37;&#44; <span class="elsevierStyleItalic">L&#46; monocytogenes</span>&#44; nisin and 5&#37; sodium acetate&#59; at Lm&#43;CL&#8722; <span class="elsevierStyleItalic">L&#46; monocytogenes</span> and chlorine&#41;&#46;</p>"
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        "etiqueta" => "Table 1"
        "tipo" => "MULTIMEDIATABLA"
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            "identificador" => "at1"
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          "leyenda" => "<p id="spar0030" class="elsevierStyleSimplePara elsevierViewall">Values are means<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>standard deviations of three replicates&#46; Mean values a&#44; b&#44; c&#44; d and e in the same column with same superscript are not significantly different &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41;&#46;</p><p id="spar0035" class="elsevierStyleSimplePara elsevierViewall">TA&#44; titratable acidity in g citric acid&#47;10<span class="elsevierStyleHsp" style=""></span>g&#59; SS&#44; soluble solid inobrix&#59; Vit C&#44; vitamin C&#59; SC&#44; sodium citrate&#59; SA&#44; sodium acetate&#46;</p>"
          "tablatextoimagen" => array:1 [
            0 => array:2 [
              "tabla" => array:1 [
                0 => """
                  <table border="0" frame="\n
                  \t\t\t\t\tvoid\n
                  \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="left" valign="top" scope="col">Treatment&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " colspan="12" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Temperature</th></tr><tr title="table-row"><th class="td" title="table-head  " align="" valign="top" scope="col">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " colspan="4" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">4<span class="elsevierStyleHsp" style=""></span>&#176;C</th><th class="td" title="table-head  " colspan="4" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">10<span class="elsevierStyleHsp" style=""></span>&#176;C</th><th class="td" title="table-head  " colspan="4" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">25<span class="elsevierStyleHsp" style=""></span>&#176;C</th></tr><tr title="table-row"><th class="td" title="table-head  " align="" valign="top" scope="col" style="border-bottom: 2px solid black">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">pH&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">TA &#40;g citric acid&#47;10<span class="elsevierStyleHsp" style=""></span>g&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">SS &#40;&#176; Brix&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Vit C &#40;mg&#47;10<span class="elsevierStyleHsp" style=""></span>g&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">pH&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">TA &#40;g citric acid&#47;10<span class="elsevierStyleHsp" style=""></span>g&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">SS &#40;&#176; Brix&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Vit C &#40;mg&#47;10<span class="elsevierStyleHsp" style=""></span>g&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">pH&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">TA &#40;g citric acid&#47;10<span class="elsevierStyleHsp" style=""></span>g&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">SS &#40;&#176; Brix&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Vit C &#40;mg&#47;10<span class="elsevierStyleHsp" style=""></span>g&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Control&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">4&#46;40<span class="elsevierStyleSup">c</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;01&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">6&#46;00<span class="elsevierStyleSup">a</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">6&#46;10<span class="elsevierStyleSup">b</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1&#46;18<span class="elsevierStyleSup">a</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;02&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">4&#46;42<span class="elsevierStyleSup">d</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;02&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">6&#46;00<span class="elsevierStyleSup">c</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;90<span class="elsevierStyleSup">d</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;88<span class="elsevierStyleSup">a</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;02&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">4&#46;43<span class="elsevierStyleSup">e</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;02&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;70<span class="elsevierStyleSup">c</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;40<span class="elsevierStyleSup">c</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;43<span class="elsevierStyleSup">a</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;01&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Nisin&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;67<span class="elsevierStyleSup">b</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;02&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">6&#46;20<span class="elsevierStyleSup">ab</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;10&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;80<span class="elsevierStyleSup">ab</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1&#46;17<span class="elsevierStyleSup">a</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;01&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;79<span class="elsevierStyleSup">c</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;02&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;70<span class="elsevierStyleSup">bc</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;40<span class="elsevierStyleSup">c</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;83<span class="elsevierStyleSup">a</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;02&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;82<span class="elsevierStyleSup">d</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;01&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;00<span class="elsevierStyleSup">b</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;50&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">4&#46;90<span class="elsevierStyleSup">c</span><span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;20&nbsp;\t\t\t\t\t\t\n
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                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Ns<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>SC3&#37;&nbsp;\t\t\t\t\t\t\n
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          "en" => "<p id="spar0025" class="elsevierStyleSimplePara elsevierViewall">Some quality parameters&#58; pH&#44; titratable acidity&#44; soluble solid in obrix&#44; and Vitamin C of fresh-cut tomato slices dipped in nisin alone and in combination with other antimicrobials&#46;</p>"
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          "en" => "<p id="spar0040" class="elsevierStyleSimplePara elsevierViewall">Colour parameters of fresh-cut dipped in nisin and in combination with other antimicrobials at 4<span class="elsevierStyleHsp" style=""></span>&#176;C for ten days&#46;</p>"
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          "en" => "<p id="spar0060" class="elsevierStyleSimplePara elsevierViewall">Colour parameters of tomato slices dipped in nisin&#44; in combination with other antimicrobials at 4<span class="elsevierStyleHsp" style=""></span>&#176;C for ten days&#46;</p>"
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                      "titulo" => "Reported foodborne outbreaks due to fresh produce in the United States and European Union&#58; trends and causes"
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                            2 => "C&#46; Ubeda"
                            3 => "R&#46; Hornedo-Ortega"
                            4 => "M&#46;C&#46; Garcia-Parrilla"
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        "texto" => "<p id="par0100" class="elsevierStylePara elsevierViewall">We would like to thank specially to Centre for Research and Development of Durban University of Technology for funding this research work&#44; and to the staff of the Food Technology Research Group for their technical support&#46;</p>"
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Article information

ISSN: 15178382
Original language: English

DOI:10.1016/j.bjm.2016.04.027

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Year/Month	Html	Pdf	Total

2024 October	25	5	30
2024 September	17	1	18
2024 August	21	0	21
2024 July	12	3	15
2024 June	16	4	20
2024 May	18	4	22
2024 April	12	4	16
2024 March	13	1	14
2024 February	12	3	15
2024 January	13	2	15
2023 December	8	8	16
2023 November	8	9	17
2023 October	16	8	24
2023 September	13	2	15
2023 August	10	5	15
2023 July	15	3	18
2023 June	16	2	18
2023 May	47	2	49
2023 April	50	3	53
2023 March	38	0	38
2023 February	21	1	22
2023 January	11	5	16
2022 December	10	9	19
2022 November	13	6	19
2022 October	10	3	13
2022 September	10	12	22
2022 August	8	5	13
2022 July	9	7	16
2022 June	9	5	14
2022 May	18	7	25
2022 April	9	5	14
2022 March	11	8	19
2022 February	27	5	32
2022 January	38	7	45
2021 December	5	7	12
2021 November	14	7	21
2021 October	11	7	18
2021 September	9	10	19
2021 August	12	7	19
2021 July	18	7	25
2021 June	17	11	28
2021 May	14	5	19
2021 April	38	16	54
2021 March	13	9	22
2021 February	7	6	13
2021 January	10	10	20
2020 December	7	10	17
2020 November	6	8	14
2020 October	9	4	13
2020 September	15	8	23
2020 August	9	12	21
2020 July	8	7	15
2020 June	5	3	8
2020 May	10	5	15
2020 April	4	3	7
2020 March	5	4	9
2020 February	8	1	9
2020 January	7	3	10
2019 December	6	4	10
2019 November	5	2	7
2019 October	4	3	7
2019 September	8	0	8
2019 August	5	0	5
2019 July	7	5	12
2019 June	13	3	16
2019 May	16	8	24
2018 November	17	11	28
2018 October	9	10	19
2018 September	21	11	32
2018 August	9	7	16
2018 July	11	5	16
2018 June	12	6	18
2018 May	11	13	24
2018 April	17	9	26
2018 March	14	4	18
2018 February	7	6	13
2018 January	7	6	13
2017 December	15	10	25
2017 November	16	8	24
2017 October	13	9	22
2017 September	12	11	23
2017 August	14	10	24
2017 July	20	17	37
2017 June	31	30	61
2017 May	28	12	40
2017 April	27	8	35
2017 March	17	7	24
2017 February	12	5	17
2017 January	11	12	23
2016 December	35	25	60
2016 November	34	13	47
2016 October	22	21	43
2016 September	33	19	52
2016 August	61	31	92
2016 July	37	18	55

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