Note: Cocktail of Salmonella spp. containing S. Stanley H0558, S. Poona RM2350, and S. Newport H1275 in the inoculum. Melons were completely submerged in bacterial inoculum (-20°C) for 10 min. ND = not detected by plating.

a Values are mean ± standard deviation of duplicate determinations from three experiments. From Ukuku D.O., Int. J. Food Microbiol., 95, 137, 2004.

sanitizer for whole melon surfaces at a concentration in the range 2.5 to 5% H2O2, there were significant (p < 0.05) reductions in the populations of inoculated E. coli and indigenous microflora [41] and approximately 2.3 to 2.6 and 3.0 log CFU/cm2 reductions of salmonella on cantaloupe and honeydew melon, respectively (Table 10.3) [40,47]. Treatment of cantaloupes with 5% hydrogen peroxide at 70°C for 1 minute resulted in a 5.0 log reduction of total mesophilic aerobes, a 3 log reduction of yeasts and molds, and a 3.8 log reduction of inoculated salmonella [48]. When the initial level of salmonella on the melons was 1.9 log CFU/cm2, no survivors were detected after treatment with 5% hydrogen peroxide at 70°C, even with enrichment. However, when the initial population on melon surfaces was at 3.5 log CFU/cm2, the treated samples were negative for salmonella by plating but were positive upon enrichment.

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