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Salmonella population rebound and its prevention on spray washed and non-washed jalapeño peppers and roma tomatoes in humid storage.
Foodborne Pathog Dis. 2012 Apr; 9(4):361-6.FP

Abstract

The potential of Salmonella population to rebound on non-washed and washed roma tomatoes and jalapeño peppers in humid storage at 4°C, 10°C, 15°C, 21°C, or 35°C for ≤12 days was investigated. The initial inoculation levels of Salmonella on peppers and tomatoes were 5.6 and 5.2 log CFU/cm(2), respectively. Air-drying of fruit surfaces resulted in contamination levels of 3.9 and 3.7 log CFU/cm(2) on inoculated peppers and tomatoes, respectively. At 21°C and 35°C, the levels of air-dried Salmonella inoculums on produce surfaces increased ≥2 log cycles, with the most rapid growth in the first 3 days. Mechanical washing on rollers (rinsing; R-treatment) or revolving brushes (rinsing and brushing; RB-treatment) with water decreased Salmonella counts by ≥2.5 log CFU/cm(2) on both peppers and tomatoes. After R- or RB-treatment, peppers stored at 21°C and 35°C permitted residual Salmonella (≤1.4 log CFU/cm(2)) to grow to 2.6-3.9 log CFU/cm(2). During storage, residual Salmonella (≤1.0 log CFU/cm(2)) on washed tomatoes increased to 3.1 log CFU/cm(2) at 35°C following R-treatment and 3.8 log CFU/cm(2) at 21°C following RB-treatment. Cold storage at 4°C and 10°C effectively prevented the proliferation of Salmonella on both washed and non-washed produce. The current study on jalapeño peppers and roma tomatoes demonstrated that Salmonella population can rebound on produce in humid storage before or after washing. The finding highlights the benefit of uninterrupted cold storage for safer produce operations.

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Authors+Show Affiliations

Pao S
Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA. spao@vsu.edu
Long W
No affiliation info available
Kim C
No affiliation info available
Rafie AR
No affiliation info available

MeSH

CapsicumColony Count, MicrobialConsumer Product SafetyFood ContaminationFood HandlingFood MicrobiologyFood PreservationHumansHumidityLycopersicon esculentumSalmonellaSalmonella Food PoisoningTemperature

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

22394024

Citation

Pao, Steven, et al. "Salmonella Population Rebound and Its Prevention On Spray Washed and Non-washed Jalapeño Peppers and Roma Tomatoes in Humid Storage." Foodborne Pathogens and Disease, vol. 9, no. 4, 2012, pp. 361-6.
Pao S, Long W, Kim C, et al. Salmonella population rebound and its prevention on spray washed and non-washed jalapeño peppers and roma tomatoes in humid storage. Foodborne Pathog Dis. 2012;9(4):361-6.
Pao, S., Long, W., Kim, C., & Rafie, A. R. (2012). Salmonella population rebound and its prevention on spray washed and non-washed jalapeño peppers and roma tomatoes in humid storage. Foodborne Pathogens and Disease, 9(4), 361-6. https://doi.org/10.1089/fpd.2011.1051
Pao S, et al. Salmonella Population Rebound and Its Prevention On Spray Washed and Non-washed Jalapeño Peppers and Roma Tomatoes in Humid Storage. Foodborne Pathog Dis. 2012;9(4):361-6. PubMed PMID: 22394024.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Salmonella population rebound and its prevention on spray washed and non-washed jalapeño peppers and roma tomatoes in humid storage. AU - Pao,Steven, AU - Long,Wilbert,3rd AU - Kim,Chyer, AU - Rafie,A Reza, Y1 - 2012/03/06/ PY - 2012/3/8/entrez PY - 2012/3/8/pubmed PY - 2014/1/28/medline SP - 361 EP - 6 JF - Foodborne pathogens and disease JO - Foodborne Pathog Dis VL - 9 IS - 4 N2 - The potential of Salmonella population to rebound on non-washed and washed roma tomatoes and jalapeño peppers in humid storage at 4°C, 10°C, 15°C, 21°C, or 35°C for ≤12 days was investigated. The initial inoculation levels of Salmonella on peppers and tomatoes were 5.6 and 5.2 log CFU/cm(2), respectively. Air-drying of fruit surfaces resulted in contamination levels of 3.9 and 3.7 log CFU/cm(2) on inoculated peppers and tomatoes, respectively. At 21°C and 35°C, the levels of air-dried Salmonella inoculums on produce surfaces increased ≥2 log cycles, with the most rapid growth in the first 3 days. Mechanical washing on rollers (rinsing; R-treatment) or revolving brushes (rinsing and brushing; RB-treatment) with water decreased Salmonella counts by ≥2.5 log CFU/cm(2) on both peppers and tomatoes. After R- or RB-treatment, peppers stored at 21°C and 35°C permitted residual Salmonella (≤1.4 log CFU/cm(2)) to grow to 2.6-3.9 log CFU/cm(2). During storage, residual Salmonella (≤1.0 log CFU/cm(2)) on washed tomatoes increased to 3.1 log CFU/cm(2) at 35°C following R-treatment and 3.8 log CFU/cm(2) at 21°C following RB-treatment. Cold storage at 4°C and 10°C effectively prevented the proliferation of Salmonella on both washed and non-washed produce. The current study on jalapeño peppers and roma tomatoes demonstrated that Salmonella population can rebound on produce in humid storage before or after washing. The finding highlights the benefit of uninterrupted cold storage for safer produce operations. SN - 1556-7125 UR - https://www.unboundmedicine.com/medline/citation/22394024/Salmonella_population_rebound_and_its_prevention_on_spray_washed_and_non_washed_jalapeño_peppers_and_roma_tomatoes_in_humid_storage_ L2 - https://www.liebertpub.com/doi/10.1089/fpd.2011.1051?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -