Keywords
How to Cite
Abstract
Tomato producers are committed to taking proactive steps to ensure and enhance the safety of their fresh-market tomatoes, but even with better food safety controls, the risk for outbreaks of illness associated with tomato consumption still exists. This 32-page fact sheet highlights current tomato safety related studies on the growth, reduction, and survival of bacteria on fresh-market tomatoes. The authors evaluated bacterial studies on natural antimicrobials and detergents, as well as food processing, cross-contamination, and shelf-life studies. Written by Angela M. Valadez, Keith R. Schneider, and Michelle D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, May 2012.
References
Allen, R. L., B.R. Warren, D. L. Archer, S. A. Sargent, and K. R. Schneider. 2005. Survival of Salmonella spp. on the surfaces of fresh tomatoes and selected packing line materials. HortTechnology 15, 831-836. https://doi.org/10.21273/HORTTECH.15.4.0831
Asplund, K., and E. Nurmi. 1991. The growth of Salmonellae in tomatoes. International Journal of Food Microbiology 13, 177-181. https://doi.org/10.1016/0168-1605(91)90059-X
Bari, M. L., Y. Inatsu, S. Kawasaki, E. Nazuka, and K. Isshiki. 2002. Calcinated calcium killing of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes. Journal of Food Protection 65, 1706-1711. https://doi.org/10.4315/0362-028X-65.11.1706
Beuchat, L. R., and D. A. Mann. 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, 1572-1579. https://doi.org/10.4315/0362-028X-71.8.1572
Bhagat, A., B. S. M. Mahmoud, and R. H. Linton. 2010. Inactivation of Salmonella enterica and Listeria monocytogenes inoculated on hydroponic tomatoes using chlorine dioxide gas. Foodborne Pathogens and Disease 7, 677-685. https://doi.org/10.1089/fpd.2009.0466
CDC (Centers for Disease Control and Prevention). 2007. Multistate outbreaks of Salmonella infections associated with raw tomatoes eaten in restaurants - United States, 2005-2006. Morbidity and Mortality Weekly Report 56, 909-911.
Das, E., G. C. Gurakan, and A. Bayindirli. 2006. Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes. Food Microbiology 23, 430-438. https://doi.org/10.1016/j.fm.2005.08.002
FDACS (Florida Department of Agriculture and Consumer Services). 2012. Overview of Florida Agriculture. http://www.florida-agriculture.com/agfacts.htm. Accessed May 13, 2012.
Felkey, K., D. L. Archer, J. A. Bartz, R. M. Goodrich, and K. R. Schneider. 2006. Chlorine disinfection of tomato surface wounds contaminated with Salmonella spp. HortTechnology 16, 253-256. https://doi.org/10.21273/HORTTECH.16.2.0253
Franco, W., W. Y. Hsu, and A. H. Simonne. 2010. Survival of Salmonella and Staphylococcus aureus in Mexican red salsa in a food service setting. Journal of Food Protection 73, 1116-1120. https://doi.org/10.4315/0362-028X-73.6.1116
Guo, X., J. R. Chen, R. E. Brackett, and L. R. Beuchat. 2001. Survival of Salmonellae on and in tomato plants from the time of inoculation at flowering and early stages of fruit development through fruit ripening. Applied and Environmental Microbiology 67, 4760-4764. https://doi.org/10.1128/AEM.67.10.4760-4764.2001
Guo, X. A., M. W. Van Iersel, J. R. Chen, R. E. Brackett, and L. R. Beuchat. 2002. Evidence of association of Salmonellae with tomato plants grown hydroponically in inoculated nutrient solution. Applied and Environmental Microbiology 68, 3639-3643. https://doi.org/10.1128/AEM.68.7.3639-3643.2002
Guo, X. A., J. R. Chen, R. E. Brackett, and L. R. Beuchat. 2002. Survival of Salmonella on tomatoes stored at high relative humidity, in soil, and on tomatoes in contact with soil. Journal of Food Protection 65, 274-279. https://doi.org/10.4315/0362-028X-65.2.274
Hedberg, C. W., F. J. Angulo, K. E. White, C. W. Langkop, W. L. Schell, M. G. Stobierski, A. Schuchat, J. M. Besser, S. Dietrich, L. Helsel, P. M. Griffin, J. W. McFarland, and M. T. Osterholm. 1999. Outbreaks of salmonellosis associated with eating uncooked tomatoes: implications for public health. Epidemiology and Infection 122, 385-393. https://doi.org/10.1017/S0950268899002393
Iturriaga, M. H., E. F. Escartin, L. R. Beuchat, and R. Martinez-Peniche. 2003. Effect of inoculum size, relative humidity, storage temperature, and ripening stage on the attachment of Salmonella Montevideo to tomatoes and tomatillos. Journal of Food Protection 66, 1756-1761. https://doi.org/10.4315/0362-028X-66.10.1756
Iturriaga, M. H., M. L. Tamplin, and E. F. Escartin. 2007. Colonization of tomatoes by Salmonella Montevideo is affected by relative and storage temperature. Journal of Food Protection 70, 30-34. https://doi.org/10.4315/0362-028X-70.1.30
Lang, M. M., L. J. Harris, and L. R. Beuchat. 2004. Evaluation of inoculation method and inoculum drying time for their effects on survival and efficiency of recovery of Escherichia coli O157 : H7, Salmonella., and Listeria monocytogenes inoculated on the surface of tomatoes. Journal of Food Protection 67, 732-741. https://doi.org/10.4315/0362-028X-67.4.732
Lin, C. M., and C. I. Wei. 1997. Transfer of Salmonella Montevideo onto the interior surfaces of tomatoes by cutting. Journal of Food Protection 60, 858-862. https://doi.org/10.4315/0362-028X-60.7.858
Lu, Y. J., and C. Q. Wu. 2010. Reduction of Salmonella enterica contamination on grape tomatoes by washing with thyme oil, thymol, and carvacrol as compared with chlorine treatment. Journal of Food Protection 73, 2270-2275. https://doi.org/10.4315/0362-028X-73.12.2270
Ma, L., G. D. Zhang, P. Gerner-Smidt, R. V. Tauxe, and M. P. Doyle. 2010. Survival and growth of Salmonella in salsa and related ingredients. Journal of Food Protection 73, 434-444. https://doi.org/10.4315/0362-028X-73.3.434
Mahmoud, B. S. M. 2010. The effects of x-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on whole Roma tomatoes. Food Microbiology 27, 1057-1063. https://doi.org/10.1016/j.fm.2010.07.009
Maitland, J. E., R. R. Boyer, J. D. Eifert, and R. C. Williams. 2011. High hydrostatic pressure processing reduces Salmonella enterica serovars in diced and whole tomatoes. International Journal of Food Microbiology 149, 113-117. https://doi.org/10.1016/j.ijfoodmicro.2011.05.024
Mattson, T. E., A. K. Johny, M. A. R. Amalaradjou, K. More, D. T. Schreiber, J. Patel, and K. Venkitanarayanan. 2010. Inactivation of Salmonella spp. on tomatoes by plant molecules. International Journal of Food Microbiology 144, 464-468. https://doi.org/10.1016/j.ijfoodmicro.2010.10.035
Niemira, B. A. 2011. Influence of refrigerated storage time on efficacy of irradiation to reduce Salmonella on sliced Roma tomatoes. Journal of Food Protection 74, 990-993. https://doi.org/10.4315/0362-028X.JFP-10-385
Obaidat, M. M., and J. F. Frank. 2009. Inactivation of Salmonella and Escherichia coli O157:H7 on sliced and whole tomatoes by allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase. Journal of Food Protection 72, 315-324. https://doi.org/10.4315/0362-028X-72.2.315
Pan, W. J., and D. W. Schaffner. 2010. Modeling the growth of Salmonella in cut red round tomatoes as a function of temperature. Journal of Food Protection 73, 1502-1505. https://doi.org/10.4315/0362-028X-73.8.1502
Pao, S., D. F. Kelsey, M. F. Khalid, and M. R. Ettinger. 2007. Using aqueous chlorine dioxide to prevent contamination of tomatoes with Salmonella enterica and Erwinia carotovora during fruit washing. Journal of Food Protection 70, 629-634. https://doi.org/10.4315/0362-028X-70.3.629
Pao, S., D. F. Kelsey, and W. Long. 2009. Spray washing of tomatoes with chlorine dioxide to minimize Salmonella on inoculated fruit surfaces and cross-contamination from revolving brushes. Journal of Food Protection 72, 2448-2452. https://doi.org/10.4315/0362-028X-72.12.2448
Raiden, R. M., S. S. Sumner, J. D. Eifert, and M. D. Pierson. 2003. Efficacy of detergents in removing Salmonella and Shigella spp. from the surface of fresh produce. Journal of Food Protection 66, 2210-2215. https://doi.org/10.4315/0362-028X-66.12.2210
Rathinasabapathi, B. 2004. Survival of Salmonella Montevideo on tomato leaves and mature green tomatoes. Journal of Food Protection 67, 2277-2279. https://doi.org/10.4315/0362-028X-67.10.2277
Sapers, G. M., and D. M. Jones. 2006. Improved sanitizing treatments for fresh tomatoes. Journal of Food Science 71, M252-M256. https://doi.org/10.1111/j.1750-3841.2006.00129.x
Shi, X., A. Namvar, M. Kostrzynska, R. Hora, and K. Warriner. 2007. Persistence and growth of different Salmonella serovars on pre- and postharvest tomatoes. Journal of Food Protection 70, 2725-2731. https://doi.org/10.4315/0362-028X-70.12.2725
Song, H. J., D. W. Choi, and K. B. Song. 2011. Effect of aqueous chlorine dioxide and UV-C treatment on the microbial reduction and color of cherry tomatoes. Horticulture Environment and Biotechnology 52, 488-493. https://doi.org/10.1007/s13580-011-0043-6
Sy, K. V., M. B. Murray, M. D. Harrison, and L. R. Beuchat. 2005. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. Journal of Food Protection 68, 1176-1187. https://doi.org/10.4315/0362-028X-68.6.1176
Trinetta, V., M. T. Morgan, and R. H. Linton. 2010. Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes. Food Microbiology 27, 1009-1015. https://doi.org/10.1016/j.fm.2010.06.009
USDA-ERS (U.S. Department of Agriculture, Economic Research Service). 2009. Vegetables and Melons: Tomatoes. http://www.ers.usda.gov/briefing/vegetables/tomatoes.htm. Accessed January 9, 2012.
USDA-ERS (U.S. Department of Agriculture, Economic Research Service). 2008. Background Statistics: Fresh-market Tomatoes. http://www.ers.usda.gov/News/tomatocoverage.htm. Accessed May 19, 2012.
Wei, C. I., T. S. Huang, J. M. Kim, W. F. Lin, M. L. Tamplin, and J. A. Bartz. 1995. Growth and survival of Salmonella Montevideo on tomatoes and disinfection with chlorinated water. Journal of Food Protection 58, 829-836. https://doi.org/10.4315/0362-028X-58.8.829
Yuk, H. G., J. A. Bartz, and K. R. Schneider. 2005. Effectiveness of individual or combined sanitizer treatments for inactivating Salmonella spp. on smooth surface, stem scar, and wounds of tomatoes. Journal of Food Science 70, M409-M414. https://doi.org/10.1111/j.1365-2621.2005.tb08326.x
Zhuang, R. Y., L. R. Beuchat, and F. J. Angulo. 1995. Fate of Salmonella Montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine. Applied and Environmental Microbiology 61, 2127-2131. https://doi.org/10.1128/aem.61.6.2127-2131.1995