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Factors Affecting Growth and Survival of Salmonella in Onion Extracts and Onion Bulbs
Emmanuel Kiplagat1, Moazzameh Ramezani2, Subas Malla2
1Department of Food Science and Technology, Texas A&M AgriLife Research, College Station, TX 77843, USA.
Abstract:
This study investigated the survival and growth of Salmonella in onion extracts and bulbs. The inhibition or retardation of Salmonella growth by extracts of red, white, and yellow onions was tested against the onion germplasm and exposure to different light spectra during curing. Separately, survival of Salmonella Newport was tested on red, white, and yellow onion bulbs on the external and internal onion layers with a syringe and needle. Onions exposed to blue, red, and white LED light during curing produced extracts with variable antimicrobial effects (p < 0.05), with those exposed to blue light showing the strongest inhibitory effect on red and white onions only. In survival studies, Salmonella inoculated on the outer scale was reduced by 1.2, >2.7, and >2.4 logs on red, white, and yellow onions, respectively, within 3 days, whereas it grew by 2.4, 2.6, and 2.8 logs inside red, white, and yellow onion bulbs, respectively, over 18 days. In separate trials, the outer layer again did not support the survival of Salmonella Newport. The aw increased significantly from 0.51 to 0.58 in the outer scales and 0.96 to 0.98 for the fourth inner scales. Despite being rich in antimicrobial polyphenols, tissue integrity and water content may still promote Salmonella growth in onions.
Insights
Salmonella survival in onions varies by light exposure during curing and onion layer. While outer onion layers inhibit Salmonella, inner layers and increased water content can promote its growth.
Area of Science:
- Food Microbiology
- Plant Science
- Food Safety
Background:
- Onions are a common source of Salmonella contamination.
- Understanding Salmonella behavior in onions is crucial for food safety.
- Antimicrobial compounds in onions may inhibit bacterial growth.
Purpose of the Study:
- To investigate Salmonella survival and growth in onion extracts and bulbs.
- To assess the impact of light spectra during onion curing on antimicrobial activity.
- To determine Salmonella behavior on external and internal onion layers.
Main Methods:
- Testing antimicrobial effects of onion extracts from onions cured under different LED light spectra.
- Inoculating Salmonella Newport onto external and internal layers of red, white, and yellow onions.
- Measuring Salmonella populations and water activity (aw) over time.
Main Results:
- Onion extracts from blue light-cured onions showed the strongest inhibition of Salmonella on red and white onions.
- Salmonella populations decreased on outer onion scales but significantly increased within onion bulbs.
- Increased water content in inner onion scales correlated with enhanced Salmonella growth.
Conclusions:
- Light spectrum during onion curing influences the antimicrobial properties of onion extracts.
- While outer onion layers are inhibitory, internal onion tissues can support Salmonella growth.
- Onion tissue integrity and water content are critical factors influencing Salmonella survival and proliferation.
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