Calidad microbiológica de kiwi cv 'Hayward' cosechado en el Sudeste de la provincia de Buenos Aires, Argentina

The surface of the kiwifruit (Actinidia deliciosa var. Hayward) presents a natural microbiota, which is altered by the agricultural practices applied by each producer at harvest time, transport, storage and packaging. The objectives of this work were to determine the total microbial load and the presence of pathogens (Escherichia coli O157: H7 and Salmonella spp.) in kiwifruit after harvesting and curing, in three different sites of General Pueyrredon, Province of Buenos Aires, Argentina; and to optimize the disinfection of the whole fruit with NaClO after cold storage. Total mesophilic aerobic bacteria (TMAB), filamentous fungi (FF) and yeast (Y) were quantified, and presence / absence of total coliforms (TC), E. coli O157: H7 and Salmonella spp was determined. Microbiota affecting quality and shelf life of the fruit (TMAB and FF) showed significant differences (p≤0.01) among plantations, being Batan the location where the highest content was found. All sites were negative for E. coli O157: H7 and Salmonella spp. A disinfection method with NaClO 300 ppm was selected to allow the reduction of the initial microbial load of TMAB, FF, Y and TC from fruit surface. The results showed environmental and human contamination generated at the end of harvest and curing of the kiwifruit in General Pueyrredon, and the selection of a simple method to reduce it. It is remarkable to highlight the absence of harmful pathogenic bacteria for consumers´ health.