Salmonella enterica serovar Choleraesuis on fresh-cut cucumber slices after reduction treatments

Cucumber is a popular fruit around the world and has been implicated in Salmonella food poisonings. S. Choleraesuis is a serovar that can cause pig and human infections but was rarely examined in food safety context. To investigate S. Choleraesuis behavior on cucumber slices, it was inoculated, at 104 colony forming units (CFU)/mL, onto fresh-cut cucumber slices and subjected to reduction with either high hydrostatic pressurization (HHP), hydrogen peroxide (H2O2), or Peredibacter sp. BD2GS treatment, its reduction and survival during 48 h storage at 4 °C and 25 °C were compared.