Microbiology of fresh-cut mangoes prepared from fruit sanitised in hot chlorinated water

Whole mangoes (Mangifera indica, cv. Chok Anun) were washed in water with or without chlorine (100mg total chlorine/L) at 11.7 degrees C and 50 degrees C before slicing and packaging. Microbiological analysis of the whole fruit showed that the stem sear contained larger populations of microorganisms than the skin. Washing reduced populations at both sites and the effect was enhanced by the addition of chlorine and heating of the wash water. None of the treatments prevented transfer of contaminants to the flesh during slicing, and evidence of spoilage in the form of discrete fungal colonies was observed in samples stored for 1 week at 5 degrees C. Several species of bacteria, yeast and mould were recovered from packaged slices, but yeast and moulds accounted for the bulk of the spoilage of microflora. Barriers to the growth of these microorganisms may be necessary to reduce the risk of microbial spoilage of mango slices manufactured under commercial conditions.