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Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature.
J Food Prot. 2008 Aug; 71(8):1572-9.JF

Abstract

Consumption of raw round and Roma tomatoes has been associated with outbreaks of salmonellosis. A study was done to determine whether survival and growth of Salmonella in and on tomatoes is affected by variety of tomato, stage of ripeness, and storage temperature. The influence of acid adaptation of cells and site of inoculation on survival and growth was studied. Salmonella grew in stem scar and pulp tissues of round, Roma, and grape tomatoes stored at 12 and 21 degrees C but not in those tomatoes stored at 4 degrees C. Survival and growth was largely unaffected by variety and stage of ripeness at the time of inoculation. The pathogen did not grow on the skin of grape tomatoes stored at 4, 12, and 21 degrees C. Survival and growth of Salmonella inoculated into stem scar and pulp tissues of round and Roma tomatoes were unaffected by exposure of cells to an acidic (pH 4.75) environment before inoculation. Results emphasize the importance of preventing contamination of tomatoes with Salmonella at all stages of ripeness, regardless of variety or previous exposure of cells to an acidic environment.

Authors+Show Affiliations

Beuchat LR
Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA. lbeuchat@uga.edu
Mann DA
No affiliation info available

MeSH

Adaptation, PhysiologicalColony Count, MicrobialConsumer Product SafetyFood ContaminationFood MicrobiologyFood PreservationHumansSolanum lycopersicumSalmonellaSalmonella Food PoisoningTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18724750

Citation

Beuchat, Larry R., and David A. Mann. "Survival and Growth of Acid-adapted and Unadapted Salmonella in and On Raw Tomatoes as Affected By Variety, Stage of Ripeness, and Storage Temperature." Journal of Food Protection, vol. 71, no. 8, 2008, pp. 1572-9.
Beuchat LR, Mann DA. Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature. J Food Prot. 2008;71(8):1572-9.
Beuchat, L. R., & Mann, D. A. (2008). Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature. Journal of Food Protection, 71(8), 1572-9.
Beuchat LR, Mann DA. Survival and Growth of Acid-adapted and Unadapted Salmonella in and On Raw Tomatoes as Affected By Variety, Stage of Ripeness, and Storage Temperature. J Food Prot. 2008;71(8):1572-9. PubMed PMID: 18724750.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature. AU - Beuchat,Larry R, AU - Mann,David A, PY - 2008/8/30/pubmed PY - 2008/10/22/medline PY - 2008/8/30/entrez SP - 1572 EP - 9 JF - Journal of food protection JO - J Food Prot VL - 71 IS - 8 N2 - Consumption of raw round and Roma tomatoes has been associated with outbreaks of salmonellosis. A study was done to determine whether survival and growth of Salmonella in and on tomatoes is affected by variety of tomato, stage of ripeness, and storage temperature. The influence of acid adaptation of cells and site of inoculation on survival and growth was studied. Salmonella grew in stem scar and pulp tissues of round, Roma, and grape tomatoes stored at 12 and 21 degrees C but not in those tomatoes stored at 4 degrees C. Survival and growth was largely unaffected by variety and stage of ripeness at the time of inoculation. The pathogen did not grow on the skin of grape tomatoes stored at 4, 12, and 21 degrees C. Survival and growth of Salmonella inoculated into stem scar and pulp tissues of round and Roma tomatoes were unaffected by exposure of cells to an acidic (pH 4.75) environment before inoculation. Results emphasize the importance of preventing contamination of tomatoes with Salmonella at all stages of ripeness, regardless of variety or previous exposure of cells to an acidic environment. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/18724750/Survival_and_growth_of_acid_adapted_and_unadapted_Salmonella_in_and_on_raw_tomatoes_as_affected_by_variety_stage_of_ripeness_and_storage_temperature_ DB - PRIME DP - Unbound Medicine ER -