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Health See other Health Articles Title: Researchers uncover how caramel apples develop listeria The bacteria can grow between caramel and the apple's skin if the fruit is not washed well enough before being dipped. MADISON, Wis., Oct. 15 (UPI) -- A 2014 listeria outbreak linked to caramel apples baffled researchers because the bacteria typically does not breed in caramel or raw apples. Researchers at the Food Research Institute at the University of Wisconsin found the outbreak, which sickened 35 people and killed 7, was caused when sticks were inserted into the apples before they were dipped. This created an environment between the caramel and skin of the apple where the bacteria could grow. Listeria monocytogenes is a bacterium causing listeriosis, an infection characterized by diarrhea, abdominal pain, fever and chills. Unlike many bacteria, listeria can grow in a refrigerator, though it grows somewhat more slowly. In the case of the 2014 outbreak, the apples were unrefrigerated and prepackaged for sale at stores -- offering an ideal opportunity for the bacteria to grow. "If someone ate those apples fresh, they probably would not get sick," said Kathleen Glass, associate director of the Food Research Institute, in a press release. "But because caramel-dipped apples are typically set out at room temperature for multiple days, maybe up to two weeks, it is enough time for the bacteria to grow." Researchers tested two groups of apples, exposing each group to listeria before they were dipped in hot caramel, however only one of the groups had sticks inserted into their cores before being allowed to cool. The groups of apples were further split up, and stored at either 44.6 degrees Fahrenheit or 77 degrees Fahrenheit for up to four weeks in order to test the effects of both temperature and time on the growth of listeria. The researchers hypothesized that when a stick is inserted into the core of an apple, it releases a small amount of juice to the fruit's surface. This liquid, trapped between the caramel and skin, offers an environment where the bacteria can grow, they said. In both groups, the apples with sticks in them had far more listeria growth than those without. Within three days, the apples stored at 77 degrees with sticks in them had more listeria present than those without sticks after a week. While apples stored at 44.6 degrees with sticks in them had less listeria growth than those stored at 77 degrees -- and apples without sticks, even after 28 days, did not have listeria growing. Glass suggests better washing of apples by manufacturers or adding a growth-inhibitor to either the caramel or apple wax in order to prevent listeria from surviving and growing on the coated fruit treats. The study is published in mBio. Like Us on Facebook for more stories from UPI.com Related UPI Stories CDC releases final update on Blue Bell listeria outbreak Children throwing away fruit, vegetables from school lunches Malaria vaccine research may lead to cure for cancer Post Comment Private Reply Ignore Thread
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