Impact of Tomato Varieties and Maturity State on Susceptibility of Tomatoes to Salmonella
Tomatoes of different varieties at different maturity stages are cued for testing for their resistance to Salmonella
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How to Cite

Marvasi, Massimiliano, George Hochmuth, and Max Teplitski. 2014. “Impact of Tomato Varieties and Maturity State on Susceptibility of Tomatoes to Salmonella: SL414/SS627, 12/2014”. EDIS 2014 (10).


Non-typhoidal Salmonella has emerged as one of the problematic human pathogens associated with fresh produce, nuts, and complex foods containing them. Recent research shows that some varieties of plants are more “resistant” to colonization by the pathogens than others. This raises the intriguing possibility that cultivar selection could be used to identify crop varieties that may be less conducive to proliferation of human pathogens. This 3-page fact sheet provides up-to-date information about tomato production practices and their relationships with Salmonella. Written by Massimiliano Marvasi, George Hochmuth, and Max Teplitski, and published by the UF Department of Soil and Water Science, December 2014. (Photo: Max Teplitski, UF/IFAS)

SL414/SS627: Impact of Tomato Varieties and Maturity State on Susceptibility of Tomatoes to Salmonella (
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