Control Salmonella on tomatoes.
The consumption of fresh tomatoes has been associated with outbreaks of salmonellosis salmonellosis (săl'mənĕlō`sĭs), any of a group of infectious diseases caused by intestinal bacteria of the genus Salmonella, . The primary sources of the Salmonella on tomatoes are not known, making prevention of contamination a challenge.
Contamination of internal tissues can also occur when tomatoes with contaminated contaminated,
v 1. made radioactive by the addition of small quantities of radioactive material.
2. made contaminated by adding infective or radiographic materials.
3. an infective surface or object. surfaces are sliced. Since fresh tomatoes are increasingly being marketed in sliced and diced forms, additional control over this hazard would be helpful. One way to control the pathogen is to package tomatoes in an atmosphere containing an antimicrobial that would be effective during their expected shelf life. Scientists at the University of Georgia Organization
The President of the University of Georgia (as of 2007, Michael F. Adams) is the head administrator and is appointed and overseen by the Georgia Board of Regents. undertook a study to determine the effectiveness of three volatile antimicrobials, carvacrol car·va·crol
An aromatic phenolic compound, C10H14O, found in plants such as oregano and savory and used in flavorings and fungicides. , cinnamaldehyde and allyl isothiocyanate Allyl isothiocyanate is the chemical compound responsible for the pungent taste of mustard, horseradish and wasabi. It is a colorless to pale yellow liquid that is slightly soluble in water, but well soluble in most organic solvents. , in inactivating or preventing the growth of Salmonella on the skin surface of whole tomatoes and in the flesh tissue of sliced tomatoes.
The investigators tested carvacrol and cinnamaldehyde at 25, 50 and 75 [micro]l per L of headspace head·space
The volume left at the top of an almost filled jar, tin, or other container before sealing.
Noun 1. headspace - the volume left at the top of a filled container (bottle or jar or tin) before sealing . Allyl isothiocyanate was tested at 3, 6 and 12 [micro]l per L of headspace. Tomatoes were inoculated with a mixture of Salmonella serotypes. The Salmonella grew by about 2.4 log CFU CFU
see colony-forming units. per g when tomato slices were stored at 10 C for seven days. Carvacrol and cinnamaldehyde prevented growth at all concentrations tested. All test concentrations of allyl isothiocyanate inactivated inactivated
rendered inactive; the activity is destroyed.
treated so that they are no longer able to produce evidence of growth or damaging effect on tissue. the pathogen by 5 log CFU per g.
The population of Salmonella remained constant on whole tomatoes stored at 10 C. Salmonella grew on sliced tomatoes stored at 25 C. Allyl isothiocyanate, but not carvacrol or cinnamaldehyde, inhibited growth at this temperature. Salmonella did not grow on the tomato surface at 25 C. At the lowest concentrations tested, all three antimicrobials decreased populations on the surface by more than 1-log CFU per g.
It may be possible to control Salmonella on packaged tomatoes by permeating the headspace with low levels of volatile plant-derived antimicrobials. These antimicrobials inhibited growth of Salmonella, which was also inactivated on the tomato surface. Other researchers have shown that allyl isothiocyanate has a tendency to cause tissue browning, so this requires additional investigation. Sensory analysis of the treated tomatoes is also needed.
Further information. Michael Doyle, Center for Food Safety, University of Georgia, Griffin Campus, Melton Building, Griffin, GA 30223; phone: 770-228-7284; fax: 770-229-3216; email: email@example.com.
The acidity and pH of the internal tissues of tomatoes are insufficient to prevent the growth of Salmonella. The pathogen can infiltrate tomato tissue as a result of temperature differentials created by immersing warm tomatoes in cold water.