Ph b Acte Tomato Survive
32
FSHN12-06 Growth, Reduction, and Survival of Bacteria on Tomatoes 1 Angela M. Valadez, Keith R. Schneider, and Michelle D. Danyluk 2 1. This document is FSHN12-06, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Published May 2012, June 2012. Visit the EDIS website at http://edis.ifas.ufl.edu. 2. Angela M. Valadez, graduate research assistant, CREC (Citrus Research and Education Center, Lake Alfred, FL); Keith R. Schneider, associate professor, FSHN (Food Science and Human Nutrition Department, UF Main Campus); Michelle D. Danyluk (contact author), assistant professor, CREC; Institute of Food and Agricultural Sciences; University of Florida; Gainesville, FL 32611. This review was supported by USDA NIFA Specialty Crops Research Initiative Grant 2009-51181-05783 and the Center for Produce Safety. The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A&M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Millie Ferrer-Chancy, Interim Dean Fresh-market tomatoes are a popular commodity in homes and food service around the world. In the United States, fresh-market tomatoes are produced in every state, with commercial-scale production in about 20 states (USDA- ERS, 2009). In terms of consumption, the tomato is the nation’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions (USAD-ERS, 2009). In total, approximately 5 billion pounds of fresh tomatoes are eaten annually in the United States (CDC, 2007). In 2010, Florida produced 45% of the total U.S. value of fresh-market tomatoes behind California, Georgia, Virginia, and Tennes- see (FDACS, 2012; USDA-ERS, 2008). Tomato producers are committed to taking proactive steps to ensure and enhance the safety of the food they produce, in addition to providing consistency in product quality and wholesomeness. Still, the inherent risks of contamination by foodborne pathogens present a challenge to the produce industry and regulators. Since fresh-market tomatoes are intended to be consumed fresh, there is no “kill-step” in the processing that would eliminate pathogens in the event of contamination (Maitland et al., 2011). As such, the concern for tomato safety in the United States will continue to grow as tomato consumption increases. Even with the advancements in food processing and food safety controls employed by tomato growers and packers, the risk for foodborne pathogens, including Salmonella enterica, to be linked to outbreaks of illness associated with tomato consumption still exists. Fresh-produce handlers and processors have developed hazard analysis and critical control point (HACCP) plans where the critical control points (CCPs) are set in place UF/IFAS Photo / Thomas Wright
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Transcript of Ph b Acte Tomato Survive
FSHN12-06
Growth, Reduction, and Survival of Bacteria on Tomatoes1
Angela M. Valadez, Keith R. Schneider, and Michelle D. Danyluk2
1. This document is FSHN12-06, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Published May 2012, June 2012. Visit the EDIS website at http://edis.ifas.ufl.edu.
2. Angela M. Valadez, graduate research assistant, CREC (Citrus Research and Education Center, Lake Alfred, FL); Keith R. Schneider, associate professor, FSHN (Food Science and Human Nutrition Department, UF Main Campus); Michelle D. Danyluk (contact author), assistant professor, CREC; Institute of Food and Agricultural Sciences; University of Florida; Gainesville, FL 32611.
This review was supported by USDA NIFA Specialty Crops Research Initiative Grant 2009-51181-05783 and the Center for Produce Safety.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A&M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Millie Ferrer-Chancy, Interim Dean
Fresh-market tomatoes are a popular commodity in homes and food service around the world. In the United States, fresh-market tomatoes are produced in every state, with commercial-scale production in about 20 states (USDA-ERS, 2009). In terms of consumption, the tomato is the nation’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions (USAD-ERS, 2009). In total, approximately 5 billion pounds of fresh tomatoes are eaten annually in the United States (CDC, 2007). In 2010, Florida produced 45% of the total U.S. value of fresh-market tomatoes behind California, Georgia, Virginia, and Tennes-see (FDACS, 2012; USDA-ERS, 2008).
Tomato producers are committed to taking proactive steps to ensure and enhance the safety of the food they produce, in addition to providing consistency in product quality and wholesomeness. Still, the inherent risks of contamination by foodborne pathogens present a challenge to the produce industry and regulators. Since fresh-market tomatoes are intended to be consumed fresh, there is no “kill-step” in the processing that would eliminate pathogens in the event of contamination (Maitland et al., 2011). As such, the concern for tomato safety in the United States will continue to grow as tomato consumption increases. Even with the advancements in food processing and food safety controls employed by tomato growers and packers, the risk
for foodborne pathogens, including Salmonella enterica, to be linked to outbreaks of illness associated with tomato consumption still exists.
Fresh-produce handlers and processors have developed hazard analysis and critical control point (HACCP) plans where the critical control points (CCPs) are set in place
UF/
IFA
S Ph
oto
/ Tho
mas
Wrig
ht
2
to help reduce contamination and aid in the prevention of cross-contamination (Hedberg et al., 1999). Currently, however, there exists no technology proven to eliminate bacterial hazards in any fresh-market fruit or vegetable once contamination occurs (Maitland et al., 2011). Many processing methods have been studied, a number of which warrant further examination of their efficacy as the search continues for fail-safe intervention strategies to ensure the safety of fresh-market tomatoes.
This document, therefore, is intended to highlight current tomato safety related studies on the growth, reduction, and survival of bacteria on fresh-market tomatoes. Enclosed are evaluated bacterial studies on natural antimicrobials including carvacrol (oregano), eugenol, β-resorcylic acid, trans-cinnamaldehyde (cinnamon), allyisothiocynail (mus-tard and horseradish), thymol, and thyme oil; detergents including chlorine dioxide (ClO2), chlorine, carbon dioxide (CO2), hydrogen peroxide (H2O2), sodium hypochlorite, ozone, sodium lauryl sulfate (SDS), tween80, acidified sodium chlorite (ASC), peroxyacetic acid (PAA), and calcinated calcium; and food processing studies including high pressure processing, irradiation, X-ray, and modified atmosphere packaging (MAP). Cross-contamination and shelf-life studies were also evaluated.
The table focuses primarily on three categories:
1. By tomato shape or variety, including Round, Roma, plum, cherry, grape, vine, unknown red, green mature, mixed green to red, and diced
2. By tomato composition, including the tomato stem, pulp, seeds, cotyledons, hypocotyls, and leaves
3. By bacteria, including acid-adapted and non-acid adapted Salmonella spp., Shigella spp., E. coli O157:H7, Listeria monocytogenes, Erwinia carotovora, and Staphylococcus aureus
The intended audience for this document includes tomato processors, researchers, and government officials interested in tomato safety:
• During evaluation of their current processing and sanitation facilities, tomato processors can use the table as a reference as they seek alternative or adaptable technologies.
• Researchers can use this table as a guide to innovate future experiments from current literature.
• Government officials can reference this table as current policies and regulations are evaluated and updated.
Limited studies in tomato sanitation, primarily focusing on salsa preparation and natural antimicrobial usage, are also featured here for home consumers. Overall, this tomato safety review serves as a reference for everyone concerned in the safety of fresh-market tomatoes.
3
Tabl
e 1
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Roun
d re
d U
nkno
wn
S. Ty
phim
urium
S. Ne
wpor
tS.
Javia
naS.
Brae
nder
up
(CDC
)Di
p ino
culat
ed fo
r 30
s at ~
25°C
and t
hen
dried
over
night
Uns
peci
-fie
d tim
e co
llect
ion
poin
ts
Com
pare
d the
ir lab
-m
odel
(chick
en re
plica
), Pa
thog
en M
odeli
ng
Prog
ram
, and
Com
Base
10
12.5
15 17.5
20 22.5
25 27.5
30 35
106 C
FU/m
l pre
-in
ocul
atio
n10
3 to 1
04 CFU
/w
hole
tom
atoe
s10
2 CFU
/g o
f cut
to
mat
o po
st-
inoc
ulat
ion
Thei
r lab
mod
el (c
hick
en re
plic
a)
was
mor
e fa
vora
ble
com
pare
d to
th
e ot
her m
odel
s.
pH 4
.0–4
.5Re
sear
cher
s de
velo
ped
a m
athe
mat
ical
m
odel
to p
redi
ct
the
grow
th ra
te
of S
alm
onel
la
(102 C
FU/g
to 1
08 CF
U/g
) on
cut
tom
atoe
s as
a
func
tion
of in
cu-
batio
n te
mp.
Pan
and
Scha
ffner
, 20
10
Rom
a U
ntre
ated
(no
was
hing
or
oilin
g)
No
S. En
terit
idis A
TCC
1307
6S.
Newp
ort A
TCC
6962
S. Ty
phim
urium
AT
CC 14
028
300 µ
l spo
t ino
culat
ed
(s) 2 4 6 10
ClO2
+ st
erile
tap w
ater
(ppm
)(H
igh)
20 10 5 (Low)
0 1 3 5 10
237
log
CFU
/ml
S. e
nter
ica
Redu
ctio
n:
A fu
ll m
inut
e of
con
tact
with
ClO
2 at
20
and
10 p
pm w
as re
quire
d to
ac
hiev
e a
5 lo
g re
duct
ion
of S
. en-
teric
a on
fres
hly
spot
-inoc
ulat
ed
tom
atoe
s. Im
mer
sing
wet
-inoc
ulat
ed to
ma-
toes
in w
ater
(0 p
pm C
lO2) f
or 1
m
in a
lone
redu
ced
S. e
nter
ica
by
~ 1.
2 lo
g CF
U/c
m2 .
On
inoc
ulat
ed fr
uit s
urfa
ces,
popu
latio
ns d
ecre
ased
>3
log
CFU
/cm
2 dur
ing
desi
ccat
ion
at
24°C
for 2
4 h.
Pop
ulat
ions
of
air-
drie
d Sa
lmon
ella
wer
e no
t si
gnifi
cant
ly re
duce
d by
ClO
2 at
≤20
ppm
aft
er 1
min
.
For e
ach
trea
t-m
ent,
nine
in
ocul
ated
to
mat
oes
wer
e im
mer
sed
in 2
lit
ers
of C
lO2 o
r w
ater
for 2
0 to
60
s. R
elat
ive
hum
idity
40–
50
%
The
stud
y in
vest
igat
ed th
e sa
nitiz
ing
effec
ts
of a
ClO
2 sol
utio
n on
S. e
nter
ica
in
wat
er, o
n to
mat
o su
rfac
es, a
nd
betw
een
tom
ato
load
s.
Pao
et a
l.,
2007
Rom
a U
ntre
ated
(u
nwas
hed
or
oile
d)
No
S. En
terit
idis
ATCC
1307
6S.
Newp
ort
ATCC
6962
S. Ty
phim
urium
AT
CC 14
028
30 m
l of in
oculu
m
was d
istrib
uted
ev
enly
over
two s
yn-
thet
ic po
lyeth
ylene
ro
ller b
rush
es ro
tatin
g at
85 re
volut
ions p
er
minu
te.
(s)
10 20 40 60
ClO2 flo
w ra
te 5.
0 ml/s
NA
Calc
ulat
ed
brus
h co
ntam
i-na
tion
of 6
.9 lo
g CF
U/c
m3
Redu
ctio
n:
Was
hing
with
ClO
2 at 5
ppm
for
10 to
60
s re
duce
d th
e tr
ansf
er
of S
alm
onel
la fr
om re
volv
ing
brus
hes
to fr
uit s
urfa
ces
by 4
.5 to
5.
0 lo
g cy
cles
. Th
e pr
esen
ce o
f ClO
2 low
ered
the
Salm
onel
la tr
ansf
er to
runo
ff by
5.
2 to
6.4
log
cycl
es in
com
pari-
son
to u
sing
wat
er a
lone
.
The
stud
y te
sted
th
e ab
ility
of C
lO2
at 5
ppm
dur
ing
spra
y w
ashi
ng
of to
mat
oes
to
prev
ent S
alm
o-ne
lla tr
ansf
er
from
inoc
ulat
ed
revo
lvin
g br
ushe
s to
frui
t and
was
h ru
noff.
Cro
ss-
cont
amin
atio
n st
udy.
Pao
et a
l.,
2009
4
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Rom
a U
ntre
ated
(u
nwas
hed
or
oile
d)
No
S. En
terit
idis
ATCC
1307
6S.
Newp
ort A
TCC
6962
S. Ty
phim
urium
AT
CC 14
028
Spot
inoc
ulate
d
Up
to 6
0 se
cClO
2 or w
ater
spra
y wa
shing
for u
p to
60 s
at ei
ther
low
or
high fl
ow ra
te (5
.0 or
9.3 m
l/s pe
r fru
it,
resp
ectiv
ely).
For
wet-i
nocu
lum tr
ials,
six fr
uits m
arke
d with
cir
cles w
ere b
rush
ed on
ino
culat
ed re
volvi
ng
brus
hes w
ithou
t sp
rayin
g to o
btain
cro
ss-co
ntam
inatio
n fo
r 60 s
to si
mula
te
newl
y int
rodu
ced
cont
amina
nts.
NA
5.7
log
CFU
/cm
2 on
frui
t sur
face
sRe
duct
ion:
W
ashi
ng w
ith C
lO2 a
t a lo
w fl
ow
rate
for 1
0 to
60
s ge
nera
ted
a 4.
4 to
5.2
log
CFU
/cm
2 redu
ctio
n of
air-
drie
d Sa
lmon
ella
on
frui
t su
rfac
es.
The
stud
y te
sted
th
e ab
ility
of C
lO2
at 5
ppm
dur
ing
spra
y w
ashi
ng o
f to
mat
oes
to p
re-
vent
Sal
mon
ella
tr
ansf
er fr
om fr
uit
surf
ace
to u
nin-
ocul
ated
revo
lv-
ing
brus
hes.
Pao
et a
l.,
2009
Rom
a(L
ycop
ersi
con
escu
lent
um)
No
S. M
onte
video
S. Ja
viana
S. Ba
ildon
(Pur
due
Unive
rsity
Bacte
ria
Colle
ction
)10
0 µl s
pot i
nocu
lated
Ai
r dry,
1 h
(s) 0 10 30 60 120
180
ClO2 ga
s (m
g/lit
er)
0 2 5 8 10
251.
0 x
108 C
FU/m
lRe
duct
ion:
Ra
nge
of 1
.16
to 5
.53
log
cfu/
cm2 .
The
grea
test
redu
ctio
n at
10
mg/
l of
ClO
2 and
180
s g
ave
a po
st
popu
latio
n 4.
87 lo
g cf
u/cm
2 .
Rela
tive
hum
id-
ity 9
0–95
%
ClO
2 pa
ram
eter
s w
ere
then
take
n fr
om th
is s
tudy
th
at g
ave
the
optim
al 3
, 4, a
nd
5 lo
g re
duct
ion
to
sele
ct fo
r opt
imal
tr
eatm
ent c
ondi
-tio
ns. T
he d
ata
10 m
g/l f
or 1
80
s ga
ve a
>5
log
redu
ctio
n.
Trin
etta
et
al.,
2010
Ripe
Rom
a (L
ycop
ersi
con
escu
lent
um c
v Ro
ma)
Unk
now
nS.
Anat
um F4
317
S. St
anley
H05
58S.
Ente
ritidi
s PT3
0Su
bmer
ged f
or 1
min
(h) 0 24 48 72
(kGy
)0.2
50.5
00.7
51.0 1.5
48.
0 lo
g CF
U/m
lRe
duct
ions
rang
ed fr
om 3
.3 to
4.
2 lo
g CF
U/g
(1.5
kG
y).
The
irrad
iatio
n se
nsiti
vity
of S
al-
mon
ella
did
not
diff
er s
igni
fican
t-ly
with
incr
easi
ng re
frig
erat
ed
stor
age
time.
A
5-lo
g re
duct
ion
in d
ose
wou
ld
be a
ppro
xim
atel
y 1.
9 to
2.4
kG
y.
Cesi
um-1
37 a
t a
dose
rate
of 4
.89
kGy/
h
The
stud
y ev
alu-
ated
the
influ
-en
ce o
f ref
riger
-at
ed s
tora
ge ti
me
on th
e effi
cacy
of
irra
diat
ion
for
rem
ovin
g Sa
lmo-
nella
from
slic
ed
Rom
a to
mat
oes.
Nie
mira
20
11
5
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Rom
a (L
ycop
ersi
con
escu
lent
um)
Unk
now
nA 3
-sero
type
m
ixtur
e of:
S. Ja
viana
S. M
onte
video
S. Ty
phim
urium
(ATC
C or p
erso
nal
colle
ction
)Sp
ot in
ocula
ted
NA
X-ra
y (# k
Gy/1
6 min)
0.1 0.5 0.75
1.0 1.5
22Th
ree
or tw
o st
rain
s of
eac
h ba
cter
ium
wer
e m
ixed
with
an
equa
l vol
ume
to
give
app
roxi
-m
atel
y 10
7–9
CFU
/ml.
Redu
ctio
n:
~3.7
log
CFU
/tom
ato
redu
c-tio
n S.
ent
eric
a w
as a
chie
ved
by
trea
tmen
t with
0.7
5 kG
y X-
ray,
re
spec
tivel
y.
Mor
e th
an a
5 lo
g CF
U/t
omat
o re
duct
ion
was
ach
ieve
d at
1.0
or
1.5
kG
y X-
ray
for a
ll te
sted
pa
thog
ens.
Rela
tive
hum
id-
ity 5
5–60
%
Inac
tivat
ion
of
inoc
ulat
ed S
al-
mon
ella
ent
eric
a on
who
le R
oma
tom
ato
surf
aces
.
Mah
mou
d,
2010
Rom
a (L
ycop
ersi
con
escu
lent
um)
Unk
now
nA 2
-stra
in m
ixtur
e of
S. fle
xner
i AT
CC 91
99 an
d AT
CC 12
022
Spot
inoc
ulate
d
NA
X-ra
y (#k
Gy/1
6 min)
0.1 0.5 0.75
1.0 1.5
22Th
ree
or tw
o st
rain
s of
eac
h ba
cter
ium
wer
e m
ixed
with
an
equa
l vol
ume
to
give
app
roxi
-m
atel
y 10
7–9
CFU
/ml.
Redu
ctio
n:
~3.6
log
CFU
/tom
ato
redu
ctio
n of
S. fl
exne
ri w
as a
chie
ved
by
trea
tmen
t with
0.7
5 kG
y X-
ray,
re
spec
tivel
y.M
ore
than
a 5
log
CFU
/tom
ato
redu
ctio
n w
as a
chie
ved
at 1
.0
or 1
.5 k
Gy
X-ra
y fo
r all
test
ed
path
ogen
s.
Rela
tive
hum
id-
ity 5
5–60
%
Inac
tivat
ion
of in
-oc
ulat
ed S
hige
lla
flexn
eri o
n w
hole
Ro
ma
tom
ato
surf
aces
.
Mah
mou
d,
2010
Plum
W
ax w
as
was
hed
off
with
70%
et
hano
l fo
llow
ed
by D
I was
h
S. M
onte
video
S. Po
ona
S. Ne
wpor
tv.
Baild
onS.
Brae
nder
upS.
Saint
paul
(Uni-
versi
ty of
Geo
rgia
– L.
Beuc
hat)
100 µ
l spo
t ino
cu-
lated
, held
to dr
y for
1 h a
t 23°
C
15 s
1 m
in3
min
DI (c
ontro
l) Ch
lorine
(100
ppm
) Ca
rvac
rol (
0.25 a
nd
0.75 %
)Tra
ns-c
innam
aldeh
yde
(0.5
and 0
.75%
)Eu
geno
l (0.2
5 and
0.7
5%)
b-re
sorcy
lic ac
id (0
.75
and 1
.0 %
)
25°C
in
wat
er b
ath
shak
er
108 CF
U/m
l be-
fore
inoc
ulat
ion
and
107 C
FU/m
l po
st in
ocul
atio
n
Redu
ctio
n:~2
log
CFU
/ml f
or D
I~4
log
CFU
/ml f
or C
l~7
log
CFU
/ml f
or C
arva
crol
(0.2
5 an
d 0.
75%
)~6
log
CFU
/ml f
or T
rans
-cin
nam
-al
dehy
de (0
.5 a
nd 0
.75%
)2.
5 lo
g CF
U/m
l for
Eug
enol
(0
.25%
)>6
log
CFU
/ml (
0.75
%)
6 lo
g CF
U/m
l for
b-r
esor
cylic
aci
d (0
.75
and
1.0
%)
Mat
tson
et
al.,
2010
Cher
ry
(fres
h an
d un
coat
ed)
Unk
now
nS.
Ente
ritidi
s PT
4 E10
(Ulud
ag
Unive
rsity
)50
µl sp
ot in
ocula
ted
for 1
h at
22°C
50 µl
was
injec
ted
into t
he st
em sc
ar
with
a ste
rile s
yring
e50
µl w
as pi
pette
d on
to th
e ste
m sc
ar
Day
at 7
°C:
10
Day
at
22°C
:20
Air s
tora
ge7 22
Befo
re in
ocul
a-tio
n: 8
.3 a
nd 4
.3
log
CFU
/ml
Post
inoc
ula-
tion:
(hig
h) 7
.0
log
CFU
/tom
ato;
(lo
w) 3
.0 lo
g CF
U/t
omat
o
Redu
ctio
n:
Spot
inoc
ulat
ed: (
Hig
h) ~
4–5
log
CFU
/tom
ato
redu
ctio
n at
7°C
and
22
°C; (
low
) ~3
log
CFU
/tom
ato
redu
ctio
nSt
em-s
car s
yrin
ge/p
ipet
ted:
~1
log
CFU
/tom
ato
grow
th a
t 7 a
nd
22°C
Das
et a
l.,
2006
6
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Cher
ry
(fres
h an
d un
coat
ed)
Unk
now
nS.
Ente
ritidi
s PT
4 E10
(Ulud
ag
Unive
rsity
) 50
µl sp
ot in
ocula
ted
for 1
h at
22°C
50 µl
was
injec
ted
into t
he st
em sc
ar
with
a ste
rile s
yring
e50
µl w
as pi
pette
d on
to th
e ste
m sc
ar
Day
at 7
°C:
10
Day
at
22°C
:20
Mod
ified
atm
osph
ere
pack
aging
(LDP
E film
)7 22
Befo
re in
ocul
a-tio
n: 8
.3 a
nd 4
.3
log
CFU
/ml
Post
inoc
ula-
tion:
(hig
h)
7.0
log
CFU
/to
mat
o;(lo
w) 3
.0
log
CFU
/tom
ato
Redu
ctio
n:Sp
ot in
ocul
ated
: (H
igh)
~5
log
CFU
/tom
ato
redu
ctio
n at
7°C
and
22
°C; (
low
) ~3
log
CFU
/tom
ato
redu
ctio
nSt
em-s
car s
yrin
ge/p
ipet
ted:
~1
log
CFU
tom
ato
grow
th a
t 7 a
nd
22°C
20%
O2
80%
CO
2
Das
et a
l.,
2006
Cher
ry
(fres
h an
d un
coat
ed)
Unk
now
nS.
Ente
ritidi
s PT
4 E10
(Ulud
ag
Unive
rsity
) 50
µl sp
ot in
ocula
ted
for 1
h at
22°C
50 µl
was
injec
ted
into t
he st
em sc
ar
with
a ste
rile s
yring
e50
µl w
as pi
pette
d on
to th
e ste
m sc
ar
Day
at 7
°C:
10
Day
at
22°C
:20
5% CO
27 22
Befo
re in
ocul
a-tio
n: 8
.3 a
nd 4
.3
log
CFU
/ml
Post
inoc
ula-
tion:
(hig
h) 7
.0
log
CFU
/tom
ato;
(lo
w) 3
.0 lo
g CF
U/t
omat
o
Redu
ctio
n:Sp
ot in
ocul
ated
: (H
igh)
~5
log
CFU
/tom
ato
redu
ctio
n at
7°C
and
22
°C; (
low
) ~3
log
CFU
/tom
ato
redu
ctio
nSt
em-s
car s
yrin
ge/p
ipet
ted:
~1
log
CFU
/tom
ato
grow
th a
t 7 a
nd
22°C
Das
et a
l.,
2006
Cher
ry
(fres
h an
d un
coat
ed)
Unk
now
nS.
Ente
ritidi
s PT
4 E10
(Ulud
ag
Unive
rsity
) 50
µl sp
ot in
ocula
ted
for 1
h at
22°C
20 m
in10
mg/
l ozo
ne
NA
Befo
re in
ocul
a-tio
n: 8
.3 a
nd 4
.3
log
CFU
/ml
Post
inoc
ula-
tion:
(hig
h) 7
.0
log
CFU
/tom
ato
(low
) 3.0
log
CFU
/tom
ato
Det
ecti
on:
Hig
h/4
h - t
he c
ells
die
d co
m-
plet
ely
Hig
h/1
h - t
he c
ompl
ete
deat
h tim
e w
as 1
5 m
inLo
w/1
h a
nd 4
h -
the
com
plet
e de
ath
time
was
5 m
in
1 h
or 4
h a
t-ta
chm
ent t
ime
of th
e ce
lls o
n to
mat
oes
afte
r in
ocul
atio
n
Das
et a
l.,
2006
Cher
ry
(fres
h an
d un
coat
ed)
Unk
now
nS.
Ente
ritidi
s PT
4 E10
(Ulud
ag
Unive
rsity
) 50
µl sp
ot in
ocula
ted
for 1
h at
22°C
20 m
in5 a
nd 20
mg/
l ozo
ne
NA
Befo
re in
ocul
a-tio
n: 8
.3 lo
g CF
U/t
omat
oPo
st in
ocul
a-tio
n: 7
.0 lo
g CF
U/t
omat
o
Redu
ctio
n:H
igh/
5 m
g/1
h - t
here
was
a ~
4 lo
g CF
U/t
omat
o re
duct
ion
Hig
h/5
mg/
4 h
- the
re w
as a
~2.
5 lo
g CF
U/t
omat
o re
duct
ion
Hig
h/20
mg/
4h -
deat
h at
15
min
Hig
h/20
mg/
1h -
deat
h at
10
min
1 h
or 4
h a
t-ta
chm
ent t
ime
of th
e ce
lls o
n to
mat
oes
afte
r in
ocul
atio
n
Das
et a
l.,
2006
Cher
ry
Unk
now
nS.
Typh
imur
ium
(ATC
C 140
28, K
CTC
2421
, KCT
C 205
7)1 m
l spo
t ino
culat
ed
10 d
ay
stor
age
10 m
g/L
chlor
ine di
oxide
(5 m
in)5 k
J m-2
UV-C
(254
nm)
irrad
iation
Chlor
ine di
oxide
+ U
V-C
irrad
iation
45.
90 lo
g CF
U/g
Redu
ctio
n:
Chlo
rine
diox
ide
+ U
V-C
irrad
ia-
tion
achi
eved
the
mos
t effe
ctiv
e am
ong
the
thre
e tr
eatm
ents
, w
hich
elim
inat
ed d
etec
tion.
Ch
lorin
e di
oxid
e ac
hiev
ed a
2.
53 lo
g CF
U/g
; UV-
C irr
adia
tion
achi
eved
a 2
.58
log
CFU
/g.
Song
et a
l.,
2011
7
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Cher
ry
Unk
now
nE.
coli O
157:H
7 (N
CTC 1
2079
)1 m
l spo
t ino
culat
ed
10 d
ay
stor
age
10 m
g/L
chlor
ine di
oxide
(5 m
in)5 k
J m-2
UV-C
(254
nm)
irrad
iation
Chlor
ine di
oxide
+ U
V-C
irrad
iation
46.
21 lo
g CF
U/g
Redu
ctio
n:
Chlo
rine
diox
ide
+ U
V-C
irrad
ia-
tion
achi
eved
the
mos
t effe
ctiv
e am
ong
the
thre
e tr
eatm
ents
, w
hich
elim
inat
ed d
etec
tion.
Ch
lorin
e di
oxid
e ac
hiev
ed a
2.
26 lo
g CF
U/g
; UV-
C irr
adia
tion
achi
eved
a 2
.65
log
CFU
/g.
Song
et a
l.,
2011
Gra
pe
Unk
now
nS.
Typh
imur
iumS.
Kent
ucky
S. Se
nfte
nber
gS.
Ente
ritidi
s (U
niver
sity o
f De
lawar
e Cult
ure
Colle
ction
)In
ocula
(25 m
l) we
re
depo
sited
on in
tact
surfa
ces t
o for
m a
drop
and a
llowe
d to
air d
ry at
25°C
for
abou
t 2 h.
5 m
in10
min
Chlor
ine (2
00 pp
m)
thym
ol (0
.2 an
d 0.4
mg/
ml)
thym
e oil (
2.0 m
g/m
l)ca
rvac
rol (
0.4 m
g/m
l)wa
shing
solut
ions
NA
107–
8 CFU
/ml
Redu
ctio
n:
Thym
ol w
as th
e m
ost e
ffect
ive
amon
g th
e th
ree
natu
ral a
ntim
i-cr
obia
l age
nts,
whi
ch a
chie
ved
>4.1
log
CFU
/ml r
educ
tions
of S
. en
teric
a se
rova
rs T
yphi
mur
ium
, Ke
ntuc
ky, S
enft
enbe
rg, a
nd E
n-te
ritid
is o
n gr
ape
tom
atoe
s af
ter
a 5-
min
was
hing
and
>4.
3 lo
g CF
U/m
l red
uctio
ns a
fter
a 1
0-m
in
was
hing
. A
>4.
6 lo
g CF
U/m
l red
uctio
n in
the
S. e
nter
ica
popu
latio
ns
in c
ompa
rison
to c
ontr
ol w
as
obse
rved
with
the
use
of th
ymol
so
lutio
ns.
Eval
uate
d th
e an
tibac
teria
l ac-
tiviti
es o
f thy
mol
, ca
rvac
rol,
and
thym
e oi
l com
-pa
red
to c
hlor
ine
agai
nst S
alm
o-ne
lla s
pp. o
n gr
ape
tom
atoe
s du
ring
the
was
h-in
g pr
oced
ure.
Lu a
nd W
u,
2010
Gra
pe
(Lyc
oper
sico
n es
cule
ntum
M
ill.)
Unk
now
nS.
Poon
a (Ca
nta-
loupe
)S.
Stan
ley H
1256
(A
lfalfa
spro
uts)
S. Ba
ildon
(To
mat
o)S.
Typh
imur
ium
DT 10
4 (Re
sista
nt
to m
ultipl
e an
tibiot
ics)
S. M
onte
video
(To-
mat
o) (U
niver
sity
of G
eorg
ia –
M.
Harri
son)
Spot
inoc
ulate
d 10
0 µl
At 4
°C a
nd
10°C
(d) 0 4 7 10
At 2
5°C
(h)
0 4 7 10
Allyl
isot
hiocy
anat
e (A
IT, fr
om m
usta
rd an
d ho
rsera
dish)
Carv
acro
l (fro
m
oreg
ano)
Cinna
mald
ehyd
e (fro
m
cinna
mon
)5,
10, a
nd 15
µl
(equ
ivalen
t to 4
1.5,
83.3,
and 1
25 µl
/lite
r of
air, r
espe
ctive
ly) of
≥
97%
pure
carv
acro
l or
≥98
% pu
re ci
nnam
al-de
hyde
or 1,
2, an
d 4 µl
(e
quiva
lent t
o 8.3,
16.6,
an
d 33.3
µl/li
ter o
f air,
resp
ectiv
ely) o
f ≥98
%
pure
AIT
4 10 25
Who
le g
rape
to
mat
oes
100
µl 9
.0 lo
g CF
U/
ml p
lace
d on
10
sepa
rate
spo
ts
Redu
ctio
n:
AIT
exh
ibite
d th
e hi
ghes
t ant
i-m
icro
bial
act
ivity
follo
wed
by
cinn
amal
dehy
de.
This
leve
l of A
IT in
activ
ated
Sa
lmon
ella
on
who
le to
mat
oes
to
the
dete
ctio
n lim
it of
<2
log
CFU
/to
mat
o at
4 a
nd 1
0°C
in 1
0 d
and
by 1
.3 lo
g CF
U/t
omat
o at
25°
C in
10
h.O
vera
ll, g
reat
er in
activ
atio
n oc
-cu
rred
at 1
0 th
an a
t 4°C
and
on
the
tom
ato
surf
ace
than
bet
wee
n to
mat
o sl
ice
stud
y.
The
stud
y el
uci-
date
d th
e eff
ect
of th
ese
antim
i-cr
obia
l act
ivity
on
path
ogen
inac
ti-va
tion
on to
mat
o sk
in (u
sing
who
le
tom
atoe
s) a
nd
on to
mat
o pu
lp
(usi
ng s
liced
to
mat
oes)
.
Oba
idat
and
Fr
ank,
200
9
8
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Vine
-rip
ened
(L
ycop
ersi
con
escu
lent
um
Mill
., cv
Rut
-ge
rs)
No
wax
or
oil
S. Ag
ona (
Alfal
fa sp
rout
s)S.
Baild
on
(Tom
ato)
S. G
amina
ra
(Ora
nge j
uice)
S. M
ichiga
n (C
anta
loupe
)S.
Mon
tevid
eo
(Tom
ato)
50 µl
spot
inoc
ulate
d Di
p ino
culat
ed in
5 lit
ers f
or 1
min
50 µl
spra
y ino
culat
ed
for 2
s wi
th th
in-lay
er
chro
mat
ogra
phy r
e-ag
ent s
pray
er at
22°C
fo
r 1 or
24 h
Agita
ted
at 1
50 rp
m
for 5
min
Chlor
ine (2
00 m
g/m
l) so
lution
NA
Spot
and
spr
ay
inoc
ula
to e
ach
tom
ato
wer
e 7.
22 lo
g CF
U/
tom
ato.
Dip
cou
nt c
ould
no
t be
dete
r-m
ined
.
Redu
ctio
n:
Spot
dec
reas
ed b
y 0.
80 a
nd 2
.20
log
CFU
/ml,
resp
ectiv
ely,
with
in 1
an
d 24
h o
f dry
ing.
Sp
ray-
inoc
ulat
ed to
mat
oes
de-
crea
sed
by 1
.37
and
4.00
log
CFU
/m
l with
in th
e sa
me
resp
ectiv
e dr
ying
tim
es 2
4 an
d 1
h.
Popu
latio
ns
of S
alm
onel
la
decl
ined
sub
stan
-tia
lly b
etw
een
1 an
d 24
h o
f dr
ying
; red
uc-
tions
wer
e hi
gh
on s
pray
-inoc
u-la
ted
tom
atoe
s co
mpa
red
with
sp
ot-in
ocul
ated
to
mat
oes.
Lang
et a
l.,
2004
Vine
-rip
ened
U
nkno
wn
Shige
lla ex
neri
(ATC
C 120
23)
Shige
lla so
nnei
(ATC
C 259
31)
Shige
lla bo
ydii
(ATC
C 920
7)
2 m
inSo
dium
laur
yl su
lfate
(S
LS) 0
.1 %
Twee
n 80 (
polys
orba
te
80) 0
.1%
22 406
log
CFU
/ml
Redu
ctio
ns o
f 1.5
to 4
log
CFU
/m
l wer
e ac
hiev
ed.
The
stud
y ev
alua
ted
the
effica
cies
of t
hese
de
terg
ents
in
rem
ovin
g Sh
igel
la
from
the
surf
aces
of
vin
e to
mat
oes
at d
iffer
ent t
reat
-m
ent t
emps
.
Raid
en e
t al.,
20
03
Vine
-rip
ened
U
nkno
wn
A five
-stra
in Sa
lmo-
nella
cock
tail:
S. Ty
phim
urium
(A
TCC 1
4028
)S.
Agon
a (Al
falfa
spro
uts)
S. Ba
ildon
(Let
-tu
ce/to
mat
o)S.
Mich
igan
(Can
talou
pe)
S. M
onte
video
(To
mat
o) (U
niver
-sit
y of G
eorg
ia –
L. Be
ucha
t)
2 m
in0.1
% so
dium
laur
yl su
lfate
(SLS
) 0.1
% Tw
een 8
0 (po
ly-so
rbat
e 80)
22 406
log
CFU
/ml
Redu
ctio
ns o
f 1.5
to 4
log
CFU
/m
l wer
e ac
hiev
ed.
The
stud
y ev
alua
ted
the
effica
cies
of t
hese
de
terg
ents
in
rem
ovin
g Sa
lmo-
nella
from
the
surf
aces
of v
ine
tom
atoe
s at
dif-
fere
nt tr
eatm
ent
tem
ps.
Raid
en e
t al.,
20
03
9
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Firm
tom
a-to
es a
t the
lig
ht-r
ed
stag
e of
rip
enes
s, fr
ee
of e
xter
nal
defe
cts
Unk
now
nS.
Mon
tevid
eoG4
639 (
Tom
ato)
S. Ba
ildon
61-9
9 (To
mat
o) (U
niver
-sit
y of G
eorg
ia –
L. Be
ucha
t)Di
p ino
culat
ed
2 m
in20
0 ppm
Cl2
5% H
2O 2
6010
.13
log
CFU
/m
lRe
duct
ion:
1.34
log
CFU
/g (C
l 2)1.
45 lo
g CF
U/g
(H2O
2)
Effica
cy o
f was
h tr
eatm
ents
in
redu
cing
pop
ula-
tion
of S
alm
onel
la
on d
ip-in
ocul
ated
to
mat
oes.
Sape
rs a
nd
Jone
s, 20
06
Fully
ripe
ned
(var
iety
not
kn
own)
Yes
S. M
onte
video
G4
639 (
CDC)
1 ml in
ocula
ted o
n dic
ed
2 m
in.
trea
tmen
t; A
t 5°C
(h
)22 46 96 14
221
6 A
t 20°
C(h
) 6 22 46 70 96 142
At 3
0°C
(h) 6 22 46 70
Sodiu
m hy
poch
lorite
(0
.5%)
5 20 30
~4.5
log
CFU
/gS.
Mon
tevi
deo
rem
aine
d es
sen-
tially
con
stan
t in
tom
atoe
s st
ored
at
5°C
for 2
16 h
.G
row
th 3
log
CFU
/g a
t 30°
C an
d 2
log
CFU
/g a
t 20°
C
Fate
of S
. Mon
te-
vide
o in
cho
pped
rip
e to
mat
oes.
Zhua
ng e
t al
., 19
95
Red,
ripe
ned
Unk
now
nS.
Brae
nder
up
(Tom
ato)
(CDC
)W
hole
tom
atoe
s at
room
tem
p. (2
2°C)
we
re sp
ot in
ocula
ted
(at s
tem
scar
) with
0.1
ml o
f inoc
ulum
.
120
sHi
gh pr
essu
re pr
oces
s-ing
(MPa
)35
045
055
0
20W
hole
ski
n: 6
.33
log
CFU
/g
Who
le p
ulp:
5.
44 C
FU/g
Redu
ctio
n:
Who
le S
kin
4.15
log
CFU
/g re
duc-
tion
Who
le p
ulp
3.44
log
CFU
/g
redu
ctio
n
To d
eter
min
e th
e eff
ect o
f pre
ssur
e to
redu
ce o
r elim
-in
ate
the
mor
e pr
essu
re-r
esis
tant
S.
ent
eric
a to
mat
o ou
tbre
ak s
erov
ar
from
who
le re
d Ro
und
tom
atoe
s.
Mai
tland
et
al.,
2011
10
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Red,
ripe
ned
(Lyc
oper
sico
n es
cule
ntum
)
Unk
now
nS.
Mon
tevid
eo
(Tom
ato)
(U
niver
sity o
f Ge
orgia
), re
sista
nt
to rif
ampic
in10
0 µl s
pot i
nocu
lated
fo
r 90 m
in at
22°C
un
der 9
7% RH
(d) 0 0.4 1 4 7 10
NA22 30
5 lo
g CF
U/ f
ruit
befo
re a
ttac
h-m
ent;
afte
r at
tach
men
t, 3.
8 lo
g CF
U/ f
ruit
Gro
wth
: Aft
er 1
0 da
ys o
f sto
r-ag
e at
30°
C, th
e S.
Mon
tevi
deo
popu
latio
n in
crea
sed
to 0
.7, 1
.0,
1.2,
and
2.2
log
CFU
/ tom
ato.
A
sim
ilar t
rend
was
obs
erve
d at
22
°C, a
lthou
gh p
opul
atio
ns w
ere
low
er th
an a
t 30°
C.
Rela
tive
hum
id-
ity (%
): 60
, 75,
85
, 97
Iturr
iaga
et
al.,
2007
Mat
ure,
red,
rip
e, o
rgan
ic
tom
ato
(Lyc
oper
sico
n es
cule
ntum
)
Unk
now
nS.
Mon
tevid
eo
(Tom
ato)
(U
niver
sity o
f Ge
orgia
), re
sista
nt
to rif
ampic
in 10
0 µl d
rops
on th
e to
mat
o sur
face n
ear
the b
losso
m; s
tore
d 22
°C fo
r 90 m
in
(min
)0 90
NA22
5 an
d 8
log
CFU
/100
µl
Num
ber i
s pr
opor
tiona
l to
stor
-ag
e tim
e. T
he h
ighe
st p
erce
ntag
e of
att
achm
ent (
6.6%
) aft
er 9
0 m
in
occu
rred
on
tom
atoe
s in
ocul
ated
w
ith th
e lo
wes
t pop
ulat
ion
(4.9
5 lo
g CF
U/t
omat
o).
100%
RH
Effec
t of i
nocu
-lu
m p
opul
atio
n on
att
achm
ent
of S
alm
onel
la o
n to
mat
oes.
Iturr
iaga
et
al.,
2003
Red,
ripe
N
oSa
lmon
ella E
nter
-iti
dis IF
O-33
13,
SE-1
, SE-
3, SE
-4
(Chic
ken f
eces
); SE
-2 (B
ovine
fece
s) (Ja
pan)
100 µ
l spo
t ino
culat
ed
30 m
inCa
lcina
ted c
alcium
0.5
% (w
t/vol)
200 p
pm ch
lorine
wat
erSt
erile
disti
lled w
ater
227.
36–7
.46
log
CFU
/tom
ato
for
Salm
onel
la
Redu
ctio
n: T
reat
men
t with
200
pp
m c
hlor
ine
and
calc
inat
ed
calc
ium
resu
lted
in 2
.07
and
7.36
lo
g CF
U/t
omat
o .
Ant
imic
robi
als
wer
e sp
raye
d on
.
Bari
et a
l.,
2002
Lyco
pers
icon
es
cule
ntum
N
oS.
Agon
a (Al
falfa
spro
uts)
S. Ba
ildon
(To
mat
o)S.
Mon
tevid
eo
(Tom
ato)
S. G
amina
ra
(Ora
nge j
uice)
S. M
ichiga
n (C
anta
loupe
)10
0 µl s
pot i
nocu
lated
an
d air d
ried 2
0–22
h at
22°C
(min
)0 6 12 25
ClO2 ga
s (m
g/lit
er)
1.4 2.7 4.1
228
log
CFU
/to-
mat
oRe
duct
ion
(log
CFU
/tom
ato)
:1.
112.
044.
33
Rela
tive
hum
id-
ity: 3
4-62
%
Sy e
t al.,
20
05
11
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Hyd
ropo
nic
(Lyc
oper
sico
n es
cule
ntum
)
Unk
now
nS.
Javia
na
(Tom
ato)
S. Ba
ildon
(To
mat
o)S.
Mon
tevid
eo
(Tom
ato)
100 µ
l spo
t ino
culat
ed
and a
ir drie
d 2 h
at
22°C
(min
)0 12
ClO2 Ga
s (m
g/lit
er)
0.1 0.3 0.5
228–
9 lo
g CF
U/
tom
ato
befo
re
dryi
ng a
nd 7
–8
log
CFU
/cm
2 af
ter d
ryin
g
Redu
ctio
n (lo
g CF
U/c
m2 ):
~2.5
–3.0
~3.0
>5
Rela
tive
hum
id-
ity: 8
5–90
%
Bhag
at e
t al
., 20
10
Hyd
ropo
nic
(Lyc
oper
sico
n es
cule
ntum
)
Unk
now
nLis
teria
mon
ocyto
-ge
nes L
CDC 8
1-86
1 (Co
leslaw
/cab-
bage
) and
F424
4 (Ic
e cre
am)
100 µ
l spo
t ino
culat
ed
and a
ir drie
d 2 h
at
22°C
(min
)0 12
ClO2 Ga
s (m
g/lit
er)
0 0.1 0.3 0.5
228–
9 lo
g CF
U/
tom
ato
befo
re
dryi
ng a
nd 7
–8
log
CFU
/cm
2 af
ter d
ryin
g
Redu
ctio
n:
L. m
onoc
ytog
enes
~3.
5, ~
4.5,
>5
log
CFU
/cm
2
Rela
tive
hum
id-
ity: 8
5–90
%
Bhag
at e
t al
., 20
10
Roun
d,
unrip
e, g
reen
‘F
lorid
a 47
’
No
Cock
tail o
f: S.
Agon
aS.
Gam
inara
S. M
ichiga
nS.
Mon
tevid
eoS.
Poon
a (Un
iver-
sity o
f Cali
forn
ia –D
avis
– L.
Harri
s)Ri
fampic
in re
sista
ntPu
nctu
re: 1
0 µl
aliqu
ot in
oculu
mSh
aved
, ste
m sc
ars,
and i
ntac
t sur
faces
: 10
0 µl a
liquo
t in-
oculu
m
(s)
30 60 120
150 p
pm fr
ee ch
lorine
, pH
6.5
25
35A
t 25°
C: 6
.52
to
6.77
log
CFU
/ml
At 3
0°C:
5.7
7 to
6.
49 lo
g CF
U/m
l
Redu
ctio
ns a
t 120
s:
At 2
5°C,
Ste
m 1
.86
log
CFU
/ml,
Scra
pe 1
.42
log
CFU
/ml,
Punc
ture
0.
73 lo
g CF
U/m
l, In
tact
6.3
6 lo
g CF
U/m
lA
t 30°
C, S
tem
1.0
log
CFU
/ml,
Scra
pe 0
.56
log
CFU
/l, P
unct
ure
0.71
log
CFU
/ml,
Inta
ct 4
.85
log
CFU
/ml
Salm
onel
la
reco
very
was
te
sted
on
four
su
rfac
e ty
pes:
in
tact
, pun
ctur
es,
shav
es, a
nd s
tem
sc
ars.
Felk
ey e
t al.,
20
06
Roun
d,
unrip
e, g
reen
‘F
lorid
a 47
’
No
S. Ag
ona
S. G
amina
raS.
Mich
igan
S. Po
ona
S. M
onte
video
Ten-
10 µl
aliqu
ot,
spot
inoc
ulate
d ar
ound
blos
som
scar
(d) 0 1 3 7 11 14 21 28
20 304.
6–5.
1 lo
g CF
U/
ml
Redu
ctio
n by
day
28:
At 2
0°C/
60%
RH
, 3.1
log
CFU
/ml
At 2
0°C/
90%
RH
, 3.2
log
CFU
/ml
At 3
0°C/
80%
RH
, 5 lo
g CF
U/m
l
Rela
tive
hum
id-
ity (%
):60
, 80,
90
Alle
n et
al.,
20
05
12
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Ligh
tly
wax
ed, m
a-tu
re g
reen
Unk
now
nS.
Mon
tevid
eo
(Tom
ato)
S. M
ichiga
n (C
anta
loupe
)v.
Poon
a (Ca
nta-
loupe
)S.
Har
tford
Ora
nge
juice
S. En
terit
idis
(Egg
s) (C
DC)
Ampic
illin r
esist
ant,
inocu
lated
50 µl
near
th
e blos
som
end o
f th
e tom
ato
Tom
atoe
s w
ere
ana-
lyze
d af
ter
stor
age
for
(d) 0 1 2 4 7 10 14
NA20
7.72
log
CFU
/to
mat
oRe
duct
ion
of ~
4 lo
g CF
U/t
omat
o by
day
14
70%
RH
Det
erm
ine
the
surv
ival
ch
arac
teris
tics
of S
alm
onel
la
inoc
ulat
ed o
n to
mat
o su
rfac
es
follo
win
g st
orag
e at
20°
C.
Guo
et a
l.,
2002
JFP
Ligh
tly
wax
ed, m
a-tu
re g
reen
Unk
now
nS.
Mon
tevid
eo
(Tom
ato)
S. M
ichiga
n (C
anta
loupe
)S.
Poon
a (Ca
nta-
loupe
)S.
Har
tford
Ora
nge
juice
S. En
terit
idis
(Egg
s) (C
DC)
Ampic
illin r
esist
ant,
inocu
lated
50 µl
near
th
e blos
som
end o
f th
e tom
ato
Tom
atoe
s w
ere
ana-
lyze
d af
ter
stor
age
for
(d) 0 1 2 4 7 10 14
NA20
7.77
–8.1
5 CF
U/g
Gro
wth
of 2
.5 lo
g CF
U/t
omat
o at
4–
10 d
ays
Stud
y at
tach
men
t an
d in
filtr
atio
n of
Sa
lmon
ella
into
to
mat
oes
plac
ed
on th
e su
rfac
e of
w
ater
-sat
urat
ed
soil
inoc
ulat
ed
with
the
path
o-ge
n.
Guo
et a
l.,
2002
JFP
Mat
ure
gree
n(L
ycop
ersi
con
escu
lent
um c
v Ag
riset
, and
Ly
cope
rsic
on
escu
lent
um
cv S
olim
ar),
stor
ed a
t RT
until
ripe
Unk
now
nS.
Mon
tevid
eo
G463
9 (CD
C)Ri
fampic
in re
sista
nt25
µl sp
ot in
ocula
ted
NA
NARo
om
tem
p.Fo
ur g
roup
s of
5
tom
atoe
s ea
ch
wer
e in
ocul
ated
on
the
stem
sc
ars
with
a b
ac-
teria
l pop
ula-
tion
of 4
.4 ×
103 ,
5.4
× 10
4 , 6.6
×
105 ,o
r 5.0
× 1
06 CF
U in
25
µl
Det
ecti
on:
1st s
et, 3
3–95
% d
etec
tabl
e on
10
3 –106 C
FU2nd
set
, 10–
45%
on
105 –1
06 CF
U3rd
set
, no
dete
ctio
n
Bact
eria
l tra
nsfe
r by
usi
ng a
cut
-tin
g kn
ife fr
om
inoc
ulat
ed to
un
inoc
ulat
ed to
-m
atoe
s. Ba
cter
ia
wer
e tr
ansf
erre
d by
usi
ng a
cut
-tin
g kn
ife fr
om
inoc
ulat
ed to
un
inoc
ulat
ed
tom
atoe
s at
hig
h CF
U.
Lin
and
Wei
, 19
97
13
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Mat
ure
gree
n(L
ycop
ersi
con
escu
lent
um c
v Ag
riset
, and
Ly
cope
rsic
on
escu
lent
um
cv S
olim
ar),
stor
ed a
t RT
until
ripe
Unk
now
nS.
Mon
tevid
eo
G463
9 (CD
C)Ri
fampic
in re
sista
nt25
µl sp
ot in
ocula
ted
NA
NARo
om
tem
p.25
µl 2
.8 ×
102 ,
2.8
× 10
3 ,2.
8 ×
104 o
r 2.8
×
105 CF
U/m
l in
but
terfi
eld
phos
phat
e bu
ffer o
r try
ptic
so
y br
oth
was
pl
aced
on
the
stem
sca
rs o
f 10
tom
atoe
s to
yie
ld a
fina
l po
pula
tion
of 7
, 70
, 700
, or 7
,000
CF
U.
Det
ecti
on:
3.8–
36%
det
ecta
ble
by d
irect
pl
atin
g fo
r 70–
7,00
0 CF
U, n
o de
tect
ion
for 7
CFU
, 4.2
–94%
de
tect
able
aft
er 6
h e
nric
hmen
t fo
r 7–7
,000
CFU
Det
erm
inat
ion
of
the
rate
of b
acte
-ria
l det
ectio
n fo
llow
ing
cutt
ing
of in
ocul
ated
to
mat
oes:
intr
o-du
ctio
n an
d/or
tr
ansf
er o
f bac
te-
rial c
onta
min
ants
by
usi
ng a
cut
ting
knife
cou
ld o
ccur
at
a b
acte
rial
popu
latio
n as
low
as
<10
CFU
at t
he
stem
sca
r.
Lin
and
Wei
, 19
97
Mat
ure
gree
n(L
ycop
ersi
con
escu
lent
um c
v Ag
riset
, and
Ly
cope
rsic
on
escu
lent
um
cv S
olim
ar),
stor
ed a
t RT
until
ripe
Unk
now
nS.
Mon
tevid
eo
G463
9 (CD
C)Ri
fampic
in re
sista
nt25
µl sp
ot in
ocula
ted
NA
NARo
om
tem
p.Fo
ur to
mat
oes
wer
e ea
ch
inoc
ulat
ed w
ith
6.25
× 1
03 , 6.2
5 ×
104 , o
r 9.5
×
105 C
FU in
25
µl
at s
tem
sca
r.
Det
ecti
on:
At t
he lo
wer
inoc
ulum
dos
e of
6.
25 x
103 C
FU, S
. Mon
tevi
deo
colo
nies
wer
e fo
und
to c
lust
er a
t th
e st
em s
car r
egio
n on
TSA
-RIF
pl
ates
.H
owev
er, a
s th
e in
ocul
um le
vels
w
ere
incr
ease
d, th
e co
loni
es w
ere
foun
d to
spr
ead
from
the
stem
sc
ar re
gion
to th
e ce
nter
and
bot
-to
m o
f cut
tom
atoe
s al
ong
the
cutt
ing
dire
ctio
n of
the
knife
.
Bact
eria
l dis
trib
u-tio
n on
the
cut
surf
ace
of to
mat
o ha
lves
.
Lin
and
Wei
, 19
97
Gre
en
(‘Flo
rida
47’
culti
var)
No
S. Ag
ona
S. G
amina
raS.
Mich
igan
S. M
onte
video
S. Po
ona (
Unive
r-sit
y of C
alifo
rnia
- Da
vis –
L. H
arris
)Ri
fampic
in re
sista
nt,
spot
inoc
ulate
d
(s)
6020
trea
t-m
ent a
nd
5 d
stud
y
200 p
pm ch
lorine
(p
H 6.5
)35
30–1
00 µ
L of
in
ocul
ums
of
108 to
109 C
FU/
mL
Salm
onel
la
cock
tail
Redu
ctio
n of
96.
19 –
>99
.99
% a
t 12
0 se
c on
day
5Eff
ectiv
enes
s of
20
0 pp
m c
hlor
ine
(pH
6.5
) tre
at-
men
t on
smoo
th
surf
ace,
ste
m
scar
tiss
ue, a
nd
punc
ture
wou
nd
of to
mat
oes.
Yuk
et a
l.,
2005
14
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Gre
en
(‘Flo
rida
47’
culti
var)
No
S. Ag
ona
S. G
amina
raS.
Mich
igan
S. M
onte
video
S. Po
ona (
Unive
rsity
of
Calif
ornia
- Da
vis
– L.
Harri
s)Ri
fampic
in re
sista
ntSp
ot in
ocula
ted
(s)
6020
trea
t-m
ent a
nd
5 d
stud
y
1,200
ppm
acidi
fied
sodiu
m ch
lorite
(ASC
; pH
2.5)
3530
-100
µL
of
inoc
ulum
s of
10
8 to 1
09 CFU
/m
L Sa
lmon
ella
co
ckta
il
Redu
ctio
n of
98.
05 –
>99
.99
% a
t 12
0 se
c on
day
5Eff
ectiv
enes
s of
120
0 pp
m
acid
ified
sod
ium
ch
lorit
e w
ash
on
smoo
th s
urfa
ce,
stem
sca
r tis
sue,
an
d pu
nctu
re
wou
nd o
f tom
a-to
es.
Yuk
et a
l.,
2005
Gre
en
(‘Flo
rida
47’
culti
var)
No
S. Ag
ona
S. G
amina
raS.
Mich
igan
S. M
onte
video
S. Po
ona
(Univ
ersit
y of
Calif
ornia
- Da
vis –
L.
Harri
s)Ri
fampic
in re
sista
ntSp
ot in
ocula
ted
(s)
6020
trea
t-m
ent a
nd
5 d
stud
y
87 pp
m pe
roxy
acet
ic ac
id (P
AA)
3530
–100
µL
of
inoc
ulum
s of
10
8 to 1
09 CFU
/m
L Sa
lmon
ella
co
ckta
il
Redu
ctio
n of
94.
79 –
>99
.99
% a
t 12
0 se
c on
day
5Eff
ectiv
enes
s of
87
ppm
per
oxy-
acet
ic a
cid
trea
t-m
ent o
n sm
ooth
su
rfac
e, s
tem
sc
ar ti
ssue
, and
pu
nctu
re w
ound
of
tom
atoe
s.
Yuk
et a
l.,
2005
Gre
en
(‘Flo
rida
47’
culti
var)
No
S. Ag
ona
S. G
amina
raS.
Mich
igan
S. M
onte
video
S. Po
ona
(Univ
ersit
y of
Calif
ornia
- Da
vis –
L.
Harri
s)Ri
fampic
in re
sista
ntSp
ot in
ocula
ted
1 h
trea
t-m
ent a
nd
5 d
stud
y
100 m
g chl
orine
diox
ide
(ClO
2) gas
trea
tmen
t35
30–1
00 µ
L of
in
ocul
ums
of
108 to
109 C
FU/
mL
Salm
onel
la
cock
tail
Redu
ctio
n of
99.
35 –
>99
.99
% a
t 12
0 se
c on
day
5Eff
ectiv
enes
s of
ch
lorin
e di
oxid
e (C
lO2) g
as tr
eat-
men
t on
smoo
th
surf
ace,
ste
m
scar
tiss
ue, a
nd
punc
ture
wou
nd
of to
mat
oes.
Yuk
et a
l.,
2005
15
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Gre
en
(‘Flo
rida
47’
culti
var)
No
S. Ag
ona
S. G
amina
raS.
Mich
igan
S. M
onte
video
S. Po
ona (
Unive
r-sit
y of C
alifo
rnia
- Da
vis –
L. H
arris
)Ri
fampic
in re
sista
ntSp
ot in
ocula
ted
NA
200 p
pm ch
lorine
(pH
6.5),
a 120
0 ppm
acidi
-fie
d sod
ium ch
lorite
(A
SC; p
H 2.5
) a ch
lorine
dio
xide (
ClO2),
gas
treat
men
t
3530
–100
µL
of
inoc
ulum
s of
10
8 to 1
09 CFU
/m
L Sa
lmon
ella
co
ckta
il
Redu
ctio
n of
99.
245
– >9
9.99
%
at 1
20 s
ec o
n da
y 5
2 m
in in
the
chlo
rine
bath
(2
00 p
pm, 3
5°C,
pH
6.5
) as
the
initi
al tr
eatm
ent,
follo
wed
by
a 30
s w
ashi
ng in
ac
idifi
ed so
dium
ch
lorit
e (1
200
ppm
, 35°
C, p
H
2.5)
, and
then
to
mat
oes
wer
e tr
eate
d w
ith
chlo
rine
diox
ide
gas
for 1
hou
r at
room
tem
p.
(23°
C ±
2°C)
in a
22
-qua
rt v
esse
l
Effec
tiven
ess
of c
ombi
natio
n tr
eatm
ent o
n sm
ooth
sur
face
, st
em s
car t
issu
e,
and
punc
ture
w
ound
of t
oma-
toes
.
Yuk
et a
l.,
2005
Mat
ure
gree
n (S
unny
cul
-tiv
ar)
No
S. M
onte
video
G4
639 (
CDC)
Batch
es of
tom
atoe
s (1
8 to 2
0) w
ere
subm
erge
d and
co
nsta
ntly
agita
ted i
n th
e bac
teria
l sus
pen-
sion f
or 2
min
and
were
then
air d
ried i
n a l
amina
r flow
hood
at
22°C
for 4
h.
Stor
age
(d) 1 2 4 7 9 15 18
NA10 20 30
~1.5
log
CFU
/cm
2
Gro
wth
: Pat
hoge
n di
d no
t ch
ange
sig
nific
antly
on
tom
atoe
s st
ored
at 1
0°C
thro
ugho
ut th
e 18
-day
sto
rage
per
iod.
Sign
ifica
nt in
crea
ses
in th
e po
pu-
latio
n of
S. M
onte
vide
o oc
curr
ed
with
in 7
day
s an
d w
ithin
1 d
ay
whe
n to
mat
oes
wer
e st
ored
at 2
0 an
d 30
°C, r
espe
ctiv
ely.
A 3
log
CFU
/cm
2 gro
wth
at 3
0°C
Rela
tive
hum
id-
ity 4
5–60
%
Fate
of S
. Mon
te-
vide
o on
tom
ato
surf
aces
.
Zhua
ng e
t al
., 19
95
16
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Mat
ure
gree
n (S
unny
cul
-tiv
ar)
No
S. M
onte
video
G4
639 (
CDC)
10 to
mat
oes w
ere
subm
erge
d and
con-
stant
ly ag
itate
d for
2 m
in, dr
ied, p
laced
in
plasti
c bag
s, an
d sto
red a
t 10 o
r 20°
C.
Stor
age
(d)
at 1
0°C
1 3 5 8 A
t 20°
C(d
) 1 3 5 8 18
NA10
20
~4.5
log
CFU
/gG
row
th:
A s
igni
fican
tly h
ighe
r num
ber o
f S.
Mon
tevi
deo
cells
wer
e ta
ken
up b
y co
re ti
ssue
whe
n to
mat
oes
at 2
5°C
wer
e di
pped
in s
uspe
n-si
on a
t 10°
C co
mpa
red
with
the
num
ber o
f cel
ls ta
ken
up b
y to
mat
oes
dipp
ed in
sus
pens
ions
at
25
or 3
7°C.
To
mat
oes
rem
aine
d es
sent
ially
co
nsta
nt th
roug
hout
sub
sequ
ent
stor
age
for 1
8 da
ys a
t 10°
C. S
tor-
age
of to
mat
oes
at 2
0°C
resu
lted
in s
igni
fican
t inc
reas
es in
the
popu
latio
n of
S. M
onte
vide
o in
co
re ti
ssue
s w
ithin
3, 5
, and
18
days
of s
tora
ge o
f tom
atoe
s th
at
had
been
dip
ped
in s
uspe
nsio
n at
10,
25,
and
37°
C.
Upt
ake
of S
. M
onte
vide
o by
co
re ti
ssue
. Effe
ct
of te
mp.
dif-
fere
ntia
l bet
wee
n to
mat
oes
(25°
C)
and
dip
susp
en-
sion
(10,
25,
or
37°C
) on
upta
ke
of S
. Mon
tevi
deo
by c
ore
tissu
e,
and
effec
t of s
ub-
sequ
ent s
tora
ge
tem
p. (1
0 or
20°
C)
on s
urvi
val.
Zhua
ng e
t al
., 19
95
Mat
ure
gree
n (S
unny
cul
-tiv
ar)
No
S. M
onte
video
G4
639 (
CDC)
Batch
es (1
8 to 2
2)
of to
mat
oes w
ere
subm
erge
d in t
he su
s-pe
nsion
, con
stant
ly ag
itate
d for
2 m
in,
air dr
ied fo
r 5 h,
and
store
d at 2
5°C f
or
18 h.
2-m
in
trea
tmen
tFre
e Cl 2 (p
pm)
60 110
210
320
NA
~4.9
5 lo
g CF
U/
cm2 o
n su
rfac
e an
d un
know
n in
cor
e
Redu
ctio
n:
Dip
ping
in a
sol
utio
n co
ntai
n-in
g 32
0 pp
m c
hlor
ine
for 2
min
re
sulte
d in
app
roxi
mat
ely
1.5
log
redu
ctio
n in
the
num
ber o
f via
ble
S. M
onte
vide
o on
the
surf
aces
of
tom
atoe
s.Co
ncen
trat
ions
of 1
10 to
320
pp
m s
igni
fican
tly re
duce
the
num
ber o
f via
ble
cells
.
Effica
cy o
f ch
lorin
e fo
r in
activ
atin
g S.
M
onte
vide
o.
Zhua
ng e
t al
., 19
95
17
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Fres
hly-
har-
vest
edU
nrip
ened
(g
reen
), an
d rip
ened
Unk
now
nSe
para
tely:
S. Ja
viana
5913
(C
hicke
n fec
es)
S. Ja
viana
6027
(B
ovine
fece
s)S.
Mon
tevid
eo
(Tom
ato)
S. N
ewpo
rt (A
lfalfa
sp
rout
s)v.
Ente
ritidi
s (Eg
g)S.
Had
ar (P
oultr
y ho
use)
S. Ty
phim
urium
(P
ork s
laugh
ter
line)
S. D
ublin
(Raw
m
ilk)
S. Se
nfte
nber
g (A
lfalfa
spro
uts)
S. In
fantis
(Clin
ical
isolat
e) (U
niver
sity
of G
uelph
Cultu
re
Colle
ction
)
(d) 7 14
NA15
25
106 C
FU/m
lG
row
th (i
nter
nal a
nd e
xter
-na
l) w
as p
rom
oted
at t
he h
igh
incu
batio
n te
mp.
(25°
C) a
nd h
igh
rela
tive
hum
idity
(95%
), al
thou
gh
this
was
ser
ovar
dep
ende
nt.
The
grow
th a
nd p
ersi
sten
ce o
f Sa
lmon
ella
intr
oduc
ed o
n an
d in
to ri
pene
d (re
d) to
mat
oes
was
se
rova
r dep
ende
nt. S
alm
onel
la
sero
vars
Ent
eriti
dis,
Typh
imur
ium
, an
d D
ublin
wer
e le
ss a
dapt
ed to
gr
ow in
or o
n in
tact
red
tom
atoe
s th
an w
ere
sero
vars
Had
ar, M
onte
-vi
deo,
or N
ewpo
rt.
Vacu
um c
ham
-be
r (op
erat
ing
at 1
03 Pa)
, 75
or
95%
RH
Inoc
ulat
ion
of
tom
ato
frui
t on
sur
face
and
in
tern
ally
.
Shi e
t al.,
20
07
Mat
ure,
red,
rip
e to
mat
o;
gree
n to
-m
ato;
ripe
ned
tom
atill
o (P
hysa
lis ix
o-ca
rpa)
Unk
now
nS.
Mon
tevid
eo (T
o-m
ato)
(Univ
ersit
y of
Geo
rgia)
Rifam
picin
resis
tant
100 µ
l spo
t ino
culat
ed
90 m
inNA
12 22 30
7 lo
g CF
U/f
ruit
Popu
latio
n ra
nged
from
4.0
to 5
.4
log
CFU
/fru
it).
Tem
p. a
nd R
H a
lone
did
not
affe
ct
the
num
ber o
f cel
ls a
ttac
hed
to
the
tom
ato
or to
mat
illo
surf
ace.
Both
the
type
of p
rodu
ct a
nd
inte
ract
ion
of te
mp.
and
RH
sh
owed
a s
igni
fican
t effe
ct o
n th
e at
tach
men
t of S
alm
onel
la M
onte
-vi
deo
to th
e su
rfac
e of
tom
atoe
s an
d to
mat
illos
.
Rela
tive
hum
id-
ity (%
): 75
, 85,
97
Influ
ence
of
rela
tive
hum
idity
, te
mp.
, and
sta
ge
of ri
peni
ng o
n at
tach
men
t of
Salm
onel
la to
to
mat
oes
and
tom
atill
os.
Iturr
iaga
et
al.,
2003
18
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Mat
ure
gree
n th
roug
h fu
lly
red
tom
atoe
s of
the
Sunn
y va
riety
Unk
now
nS.
Mon
tevid
eo
G463
9 (CD
C)Ri
fampic
in re
sista
nt25
-µl a
liquo
ts on
the
stem
scar
of ea
ch
tom
ato
30 s
1 m
in2
min
Free c
hlor
ine (p
pm) 1
00Ro
om
tem
p.8.
09 lo
g CF
U/
tom
ato
skin
ci
rcle
in D
I3.
25 lo
g CF
U/
tom
ato
skin
ci
rcle
in T
SBLo
w 3
.98
log
CFU
/ste
m s
car
in D
I H
igh
8.09
log
CFU
/ste
m s
car
in D
I
Redu
ctio
n:
Aft
er 2
min
, 1.0
9 (D
I) to
5.9
5 (T
SB)
log
CFU
/tom
ato
skin
circ
le a
nd
Low
1.2
7 lo
g CF
U/s
tem
sca
r A
fter
1 m
in, H
igh
1.66
log
CFU
/st
em s
car
Effica
cy o
f aqu
e-ou
s ch
lorin
e so
lutio
ns a
gain
st
popu
latio
ns o
f S.
Mon
tevi
deo
loca
ted
on th
e su
rfac
e, w
ound
ed
area
s, or
ste
m
scar
s of t
omat
oes.
Wei
et a
l.,
1995
Mat
ure
gree
n th
roug
h fu
lly
red
tom
atoe
s of
the
Sunn
y va
riety
Unk
now
nS.
Mon
tevid
eo
G463
9 (CD
C)0.5
ml a
liquo
t add
ed
30 s
1 m
in2
min
Free c
hlor
ine (p
pm)
50 75 100
Room
te
mp.
Tryp
tic s
oy
brot
h: 3
.72,
5.9
9,
9.07
log
CFU
/ml
Butt
erfie
ld
buffe
r: 9.
34 lo
g CF
U/m
lD
I: 9.
36 lo
g CF
U/m
l
Redu
ctio
n:A
fter
2 m
in fo
r TSB
, 2.6
0 (7
5 pp
m),
3.61
(75
ppm
), 7.
18 (1
00 p
pm) l
og
CFU
/ml
Buffe
r, 8.
49 lo
g CF
U/m
l (10
0 pp
m)
DI,
8.36
log
CFU
/ml (
100
ppm
)
Effica
cy o
f aqu
e-ou
s ch
lorin
e ag
ains
t S. M
onte
-vi
deo
popu
la-
tions
sus
pend
ed
in d
istil
led
wat
er, i
n gr
owth
m
ediu
m, o
r on
the
drie
d su
rfac
e of
gla
ss b
eads
(a
mod
el fo
r cel
lula
r at
tach
men
t or
embe
ddin
g in
pa
rtic
ulat
es).
Wei
et a
l.,
1995
Mat
ure
gree
n th
roug
h fu
lly
red
tom
atoe
s of
the
Sunn
y va
riety
Unk
now
nS.
Mon
tevid
eo
G463
9 (CD
C)25
µl al
iquot
adde
d
Gro
wth
(h
) 18 24 48
Surv
ival
(d
) 1 2 3 7
NAG
row
th
25°C
Surv
ival
20
°C25
°C
Gro
wth
: 9.0
6 lo
g CF
U/m
l to
9.48
CF
U/m
lSu
rviv
al: 2
5 µl
of l
ow 4
.76,
m
ediu
m 5
.76,
or
hig
h 8.
76 lo
g CF
U/m
l, w
hich
dr
ied
up to
be
3.16
, 4.1
6, a
nd
7.16
log
CFU
/ml
Gro
wth
:Lo
w ~
1.75
log
CFU
/wou
nded
ar
ea g
row
th
Med
ium
~0.
4 lo
g CF
U/w
ound
ed
area
Hig
h no
gro
wth
. Rip
enes
s ha
d no
app
aren
t effe
ct o
n ba
cter
ial
grow
th.
Surv
ival
, rel
ativ
e hu
mid
ity: 8
3 an
d 72
%
Det
erm
ine
the
abili
ty o
f S. M
on-
tevi
deo
to g
row
an
d/or
sur
vive
on
tom
ato
surf
aces
, in
clud
ing
the
unbr
oken
ski
n,
wou
nded
are
as,
grow
th c
rack
s, or
st
em s
cars
.
Wei
et a
l.,
1995
19
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Rom
a (L
ycop
ersi
con
escu
lent
um)
Unk
now
nA 3
-stra
in m
ixtur
e of
E. co
li O15
7:H7
(C79
27, E
DL93
3, an
d 204
P)Sp
ot in
ocula
ted
NA
X-ra
y (#k
Gy/1
6 min)
0.1 0.5 0.75
1.0 1.5
22Th
ree
or tw
o st
rain
s of
eac
h ba
cter
ium
wer
e m
ixed
with
an
equa
l vol
ume
to
give
app
roxi
-m
atel
y 10
7-9
CFU
/ml.
Redu
ctio
n:
~ 4.
2 lo
g CF
U/t
omat
o re
duct
ion
of E
. col
i O15
7:H
7 w
ere
achi
eved
by
trea
tmen
t with
0.7
5 kG
y X-
ray.
M
ore
than
a 5
log
CFU
/tom
ato
redu
ctio
n w
as a
chie
ved
at 1
.0
or 1
.5 k
Gy
X-ra
y fo
r all
test
ed
path
ogen
s.
Rela
tive
hum
id-
ity: 5
5–60
%
Inac
tivat
ion
of in
ocul
ated
Es
cher
ichi
a co
li O
157:
H7
on
who
le R
oma
tom
ato
surf
aces
.
Mah
mou
d,
2010
Vine
-rip
ened
(L
ycop
ersi
con
Escu
lent
um
Mill
. cv
Rut-
gers
)
No
E. co
li O15
7:H7
strain
s LJH
557
(App
le cid
er),
SEA-
13B8
8 (Ap
ple
cider
), CD
C-65
8 (C
anta
loupe
), H1
730 (
Lettu
ce),
and F
4546
(Alfa
lfa
spro
uts)
50 µl
spot
inoc
ulate
d or
dip i
nocu
lated
in 5
liter
s for
1 m
in or
50
µl sp
ray i
nocu
lated
fo
r 2 se
c with
thin-
layer
chro
mat
ogra
phy
reag
ent s
pray
er at
22
°C fo
r 1 or
24 h
Agita
ted
at 1
50 rp
m
for 5
min
Chlor
ine (2
00 m
g/m
l) so
lution
NA
Spot
and
spr
ay
inoc
ula
to e
ach
tom
ato
wer
e 7.
21, l
og C
FU/
ml.
Dip
cou
ld n
ot
be d
eter
min
ed.
Redu
ctio
n:
Spot
inoc
ulat
ion
was
redu
ced
by
1.07
and
3.1
7 lo
g CF
U/m
l aft
er
dryi
ng ti
mes
of 1
and
24
h.Sp
ray-
inoc
ulat
ed to
mat
oes
wer
e 1.
03 a
nd 4
.34
log
CFU
/ml a
t 1 a
nd
24 h
, no
reco
very
from
chl
orin
e.
Eval
uate
met
h-od
s fo
r app
lyin
g in
ocul
um a
nd
to e
xam
ine
the
effec
t of
inoc
ulum
dry
ing
time
on s
urvi
val
and
reco
very
of
food
born
e pa
tho-
gens
inoc
ulat
ed
onto
the
surf
ace
of ra
w, r
ipe
tom
atoe
s.
Lang
et a
l.,
2004
Firm
tom
ato
at th
e lig
ht-
red
stag
e of
rip
enes
s, fr
ee
of e
xter
nal
defe
cts
Unk
now
nE.
coli N
RRL B
-766
(A
TCC 9
637)
, a
nonp
atho
genic
sur-
roga
te fo
r Salm
onell
a (U
SDA-
ARS-
NCAU
R - L
.K. N
akam
ura)
(min
)2 3 5
5% H
2O 260
9.71
log
CFU
/ml
Redu
ctio
n of
0.9
5–1.
90 lo
g CF
U/g
Effec
t of t
reat
-m
ent t
ime
and
surf
acta
nt a
ddi-
tion
on e
ffica
cy o
f 5%
H2O
2 in re
duc-
ing
popu
latio
n of
E.
coli
NRR
L B-
766
on d
ip-in
ocul
ated
to
mat
oes
held
24
h at
20°
C pr
ior t
o tr
eatm
ent.
Sape
rs a
nd
Jone
s, 20
06
20
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Firm
tom
ato
at th
e lig
ht-
red
stag
e of
rip
enes
s, fr
ee
of e
xter
nal
defe
cts
Unk
now
nE.
coli N
RRL B
-766
(ATC
C 963
7), a
no
npat
hoge
nic su
r-ro
gate
for S
almon
ella
(USD
A-AR
S-NC
AUR
– L.K
. Nak
amur
a)
(h)
24
48
1% or
5 %
H2O 2 (2
min
or 15
min)
20
605.
62 lo
g CF
U/g
(4
8 h)
Redu
ctio
n of
1.1
2 to
2.0
4 lo
g CF
U/g
(48
h)Effi
cacy
of H
2O2
in re
duci
ng th
e po
pula
tion
of E
. co
li N
RRL
B-76
6 on
dip
-inoc
ulat
ed
tom
atoe
s, as
aff
ecte
d by
po
st-in
ocul
atio
n st
orag
e at
20°
C.
Sape
rs a
nd
Jone
s, 20
06
Firm
tom
ato
at th
e lig
ht-
red
stag
e of
rip
enes
s, fr
ee
of e
xter
nal
defe
cts
Unk
now
nE.
coli N
RRL B
-766
(A
TCC 9
637)
, a n
onpa
tho-
genic
surro
gate
for
Salm
onell
a (US
DA-
ARS-
NCAU
R - L.
K.
Naka
mur
a)
48 h
200 p
pm ch
lorine
43.
98 lo
g CF
U/m
LRe
duct
ion
of 1
.16
CFU
/gEffi
cacy
of w
ater
rin
se a
nd 2
00
ppm
Cl 2 tr
eat-
men
t in
redu
cing
th
e po
pula
tion
of
E. co
li N
RRL
B-76
6 on
dip
-inoc
ulat
ed
tom
atoe
s, as
aff
ecte
d by
po
st-in
ocul
atio
n st
orag
e at
4°C
.
Sape
rs a
nd
Jone
s, 20
06
Red,
ripe
N
oE.
coli
O157
:H7
CR-3
, MN-
28, M
Y-29
, DT-
66 (B
ovine
fec
es) (
Japa
n)10
0 µl s
pot i
nocu
lated
30 m
inCa
lcina
ted c
alcium
0.5
% (w
t/vol)
, 200
ppm
ch
lorine
wat
er, or
ster
ile
distil
led w
ater
227.
63 -7
.85
log
CFU
/tom
ato
for
E. co
li O
157:
H7;
Redu
ctio
n:
Trea
tmen
t with
200
ppm
chl
orin
e an
d ca
lcin
ated
cal
cium
resu
lted
in 3
.40
and
7.85
log
redu
ctio
ns o
f E.
coli
O15
7:H
7, re
spec
tivel
y.
Ant
imic
robi
als
wer
e sp
raye
d on
.
Bari
et a
l.,
2002
Rom
a (L
ycop
ersi
con
escu
lent
um)
Unk
now
nA 3
-stra
in m
ixtur
e of
L. m
onoc
yto-
gene
s (Sc
ott A
, F5
069 a
nd LC
DC
81-8
61)
Spot
inoc
ulate
d
NA
X-ra
y (#k
Gy/1
6 min)
0.1 0.5 0.75
1.0 1.5
22Th
ree
or tw
o st
rain
s of
eac
h ba
cter
ium
wer
e m
ixed
with
an
equa
l vol
ume
to
give
app
roxi
-m
atel
y 10
7-9
CFU
/ml
Redu
ctio
n:
~2.3
log
CFU
/tom
ato
redu
ctio
n of
L.
mon
ocyt
ogen
es w
ere
achi
eved
by
trea
tmen
t with
0.7
5 kG
y X-
ray,
re
spec
tivel
y.M
ore
than
a 5
log
CFU
/tom
ato
redu
ctio
n w
as a
chie
ved
at 1
.0
or 1
.5 k
Gy
X-ra
y fo
r all
test
ed
path
ogen
s.
Rela
tive
hum
id-
ity: 5
5–60
%
Inac
tivat
ion
of in
-oc
ulat
ed L
iste
ria
mon
ocyt
ogen
es
on w
hole
Rom
a to
mat
o su
rfac
es.
Mah
mou
d,
2010
21
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Vine
-rip
ened
(L
ycop
ersi
con
escu
lent
um
Mill
. cv
Rut-
gers
)
No
L. m
onoc
ytoge
nes
strain
s G10
91
(Coles
law),
F825
5 (P
each
/plum
), F8
369 (
Corn
), HO
222 (
Pota
to),
and F
8027
(Cele
ry)
50 µl
spot
inoc
ulate
d or
dip i
nocu
lated
in 5
liter
s for
1 m
in or
50
µl sp
ray i
nocu
lated
fo
r 2 se
c with
thin-
layer
chro
mat
ogra
phy
reag
ent s
pray
er at
22
°C fo
r 1 or
24 h
Agita
ted
at 1
50 rp
m
for 5
min
Ster
ile de
ionize
d wat
er
(cont
rol)
or ch
lorine
(2
00 m
g/m
l) so
lution
NA
L. m
onoc
yto-
gene
s spo
t and
sp
ray
inoc
ula
to e
ach
tom
ato
wer
e 7.
37 lo
g CF
U/m
l.D
ip c
ould
not
be
det
erm
ined
.
Redu
ctio
n:
Spot
redu
ced
by 1
.00
and
1.54
lo
g CF
U/m
l with
in 1
and
24
h.
Redu
ctio
ns o
n sp
ray-
inoc
ulat
ed
tom
atoe
s w
ere
0.52
and
1.4
5 lo
g CF
U/m
l for
1 a
nd 2
4 h.
L. m
onoc
ytog
enes
is
kno
wn
to b
e m
ore
resi
stan
t th
an E
. col
i O
157:
H7
and
Salm
onel
la to
st
ress
es. H
ighe
r nu
mbe
rs o
f cel
ls
wer
e re
cove
red
from
dip
-inoc
u-la
ted
tom
atoe
s co
mpa
red
with
sp
ot- o
r spr
ay-
inoc
ulat
ed to
ma-
toes
, reg
ardl
ess
of d
ryin
g tim
e or
tr
eatm
ent.
Lang
et a
l.,
2004
Red,
ripe
No
Lister
ia m
onoc
y-to
gene
s AT
CC 43
256,
ATCC
49
594,
JCM
7676
, JC
M 76
72, J
CM
7671
100 µ
l spo
t ino
culat
ed
30 m
inCa
lcina
ted c
alcium
0.5
% (w
t/vol)
200 p
pm ch
lorine
wat
er
steril
e dist
illed w
ater
227.
54 -7
.59
log
CFU
/tom
ato
for
L. m
onoc
yto-
gene
s
Redu
ctio
n:
Trea
tmen
t with
200
ppm
chl
orin
e an
d ca
lcin
ated
cal
cium
redu
ced
L. m
onoc
ytog
enes
num
bers
by
2.27
and
7.5
9 lo
g CF
U p
er to
mat
o,
resp
ectiv
ely.
Ant
imic
robi
als
wer
e sp
raye
d on
Bari
et a
l.,
2002
Rom
a U
ntre
ated
(n
o w
ashi
ng,
oilin
g, o
r wax
-in
g)
No
E. ca
roto
vora
AT
CC 49
5, AT
CC 15
359,
ATCC
25
272
300 µ
l spo
t ino
culat
ed
(s) 2 4 6 10
ClO2 –
(ppm
)(H
igh)
20 10 5 (Low)
0 1 3 5 10
237
log
CFU
/ml E
. ca
roto
vora
.Re
duct
ion:
A
full
min
ute
of c
onta
ct w
ith C
lO2
at 2
0 an
d 10
ppm
was
requ
ired
to a
chie
ve a
5 lo
g re
duct
ion
of E
. ca
roto
vora
on
fres
hly
spot
-inoc
u-la
ted
tom
atoe
s.Im
mer
sing
wet
-inoc
ulat
ed to
ma-
toes
in w
ater
(0 p
pm C
lO2) f
or 1
m
in a
lone
redu
ced
E. ca
roto
vora
by
abo
ut 1
.9 lo
g CF
U/c
m2 .
On
inoc
ulat
ed fr
uit s
urfa
ces,
popu
latio
ns d
ecre
ased
>3
log
CFU
/cm
2 dur
ing
desi
ccat
ion
at
24°C
for 2
4 h.
Popu
latio
ns o
f air-
drie
d Er
win
ia
wer
e no
t sig
nific
antly
redu
ced
by
ClO
2 at ≤
20 p
pm a
fter
1 m
in.
For e
ach
trea
t-m
ent,
nine
in
ocul
ated
to
mat
oes
wer
e im
mer
sed
in 2
lit
ers
of C
lO2 o
r w
ater
for 2
0 to
60
s.
Rela
tive
hum
id-
ity: 4
0–50
%
Rese
arch
ers
inve
stig
ated
the
sani
tizin
g eff
ects
of
a C
lO2 s
olut
ion
on E
. car
oto-
vora
in w
ater
, on
tom
ato
surf
aces
, an
d be
twee
n to
mat
o lo
ads.
Pao
et a
l.,
2007
22
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Rom
a, d
iced
at
the
light
-re
d to
red
stag
es
Unk
now
nS.
Agon
a (Al
falfa
spro
uts)
S. Ba
ildon
(Dice
d to
mat
o)S.
Gam
inara
(O
rang
e juic
e)S.
Mich
igan
(Can
atalo
upe)
S. M
onte
video
(To
mat
o)Ac
id- an
d non
-acid
ad
apte
d env
ironm
ent,
5ml in
ocula
tion o
f ino
culum
s in 4
50 g
diced
tom
atoe
s
(d) 0 3 6 9
NA4 12 21
Acid
low
0.8
8 lo
g CF
U/g
Acid
hig
h 2.
88
log
CFU
/gN
o ac
id lo
w 0
.99
log
CFU
/gN
o ac
id h
igh
2.99
log
CFU
/g
Gro
wth
at 1
0 da
ys fo
r:Ac
id lo
w a
t 12°
C an
d 21
°C, ~
1.32
an
d ~8
.22
log
CFU
/g.
Acid
hig
h at
12°
C an
d 21
°C, ~
3.62
lo
g CF
U/g
and
~5.
32 lo
g CF
U/g
. N
o ac
id lo
w a
t 12°
C an
d 21
°C,
~1.6
1 lo
g CF
U/g
and
~7.
71 lo
g CF
U/g
. N
o ac
id h
igh
at 1
2°C
and
21°C
, ~3
.81
CFU
/g, a
nd ~
4.81
log
CFU
/g
Surv
ival
and
gr
owth
of a
cid-
adap
ted
and
not
acid
-ada
pted
ce
lls in
dic
ed
Rom
a to
mat
oes.
Beuc
hat a
nd
Man
n, 2
008
Dic
ed
Unk
now
nSe
para
tely:
S.
Ente
ritidi
s NVI
15
3 (Co
w)S.
Infan
tis N
VI 11
0 (B
roile
r chic
ken)
S. Ty
phim
urium
NV
I 199
(Bro
iler
chick
en) (
Finlan
d)Sp
ot in
ocula
ted
6 24 48
NA7
(onl
y 48
h)
22 30
1–2
× 10
2 CFU
/gG
row
th:
S. In
fant
is -
No
grow
th a
t 7°C
; At
48 h
, 2.4
× 1
08 CFU
/g a
t 22°
C, a
nd
4.5
× 10
7 CF
U/g
at 3
0°C.
S. E
nter
itidi
s - N
o gr
owth
at 7
°C;
At 4
8 h,
8 ×
108 C
FU/g
at 2
2°C,
an
d 6
× 10
7 CF
U/g
at 3
0°C.
S. T
yphi
mur
ium
- N
o gr
owth
at
7°C;
At 4
8 h,
1.1
× 1
08 CFU
/g a
t 22
°C, a
nd 5
× 1
07 CF
U/g
at 3
0°C.
Asp
lund
and
N
urm
i, 19
91
Dic
ed, R
ound
, re
d, ri
pene
d to
mat
o
Unk
now
nS.
Brae
nder
up
(Tom
ato)
(CDC
)Di
ced t
omat
oes a
t ro
om te
mp.
(22°
C)
were
spot
inoc
ulate
d (a
t ste
m sc
ar) w
ith
0.1 m
l of in
oculu
m.
120
sHi
gh pr
essu
re pr
oces
s-ing
(MPa
)35
045
055
0
20D
iced
, 5.9
3 lo
g CF
U/g
Redu
ctio
n:
550
MPa
Dic
ed, 3
.65
log
CFU
/g
redu
ctio
n
To d
eter
min
e th
e eff
ect o
f pre
ssur
e to
redu
ce o
r re-
mov
e S.
ent
eric
a fr
om w
hole
red
Roun
d to
mat
oes.
Mai
tland
et
al.,
2011
23
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Dic
ed g
rape
to
mat
oLy
cope
rsic
on
escu
lent
um
mill
.
Unk
now
nS.
Poon
a (Ca
nta-
loupe
)S.
Stan
ley H
1256
(A
lfalfa
spro
uts)
S. Ba
ildon
(To
mat
o)S.
Typh
imur
ium
DT 10
4 (Re
sista
nt
to m
ultipl
e an
tibiot
ics)
S. M
onte
video
(To-
mat
o) (U
niver
sity
of G
eorg
ia –
M.
Harri
son)
Spot
inoc
ulate
d 10
0 µl
At 4
°C a
nd
10°C
(d)
0 4 7 10
At 2
5°C
(h)
0 4 7 10
Allyl
isot
hiocy
anat
e (A
IT, fr
om m
usta
rd an
d ho
rsera
dish)
Carv
acro
l (fro
m
oreg
ano)
Cinna
mald
ehyd
e (fro
m
cinna
mon
)5,
10, a
nd 15
µl
(equ
ivalen
t to 4
1.5,
83.3,
and 1
25 µl
/lite
r of
air, r
espe
ctive
ly) of
≥
97%
pure
carv
acro
l or
≥98
% pu
re ci
nnam
al-de
hyde
or 1,
2, an
d 4 µl
(e
quiva
lent t
o 8.3,
16.6,
an
d 33.3
µl/li
ter o
f air,
resp
ectiv
ely) o
f ≥98
%
pure
AIT
4 10 25
Slic
ed to
mat
oes,
100
µl 6
.7 lo
g CF
U/m
l pla
ced
on 1
0 se
para
te
spot
s
Redu
ctio
n:
AIT
exh
ibite
d th
e hi
ghes
t ant
imi-
crob
ial a
ctiv
ity fo
llow
ed b
y ci
n-na
mal
dehy
de. T
he lo
wes
t lev
el o
f A
IT (8
.3 µ
l/lite
r of a
ir) in
activ
ated
Sa
lmon
ella
on
slic
ed to
mat
oes
by 1
.0 a
nd 3
.5 lo
g at
4 a
nd 1
0°C,
re
spec
tivel
y, in
10
days
and
by
2.8
log
at 2
5°C
in 1
0 h.
O
vera
ll, g
reat
er in
activ
atio
n oc
-cu
rred
at 1
0 th
an a
t 4°C
and
on
the
tom
ato
surf
ace
than
bet
wee
n sl
ices
.
Eluc
idat
e th
e ef
-fe
ct o
f ant
imic
ro-
bial
s’ ac
tivity
on
path
ogen
inac
ti-va
tion
on to
mat
o sk
in (u
sing
who
le
tom
atoe
s).
Oba
idat
and
Fr
ank,
200
9
Stem
sca
r tis
sue
light
red,
Ro
und
Unk
now
nS.
Agon
a (Al
falfa
spro
uts)
S. Ba
ildon
(Dice
d to
mat
o)S.
Gam
inara
(O
rang
e juic
e)S.
Mich
igan
(Can
talou
pe)
S. M
onte
video
(To
mat
o)Ac
id- an
d non
-ac
id ad
apte
d env
iron-
men
t, 20
µl sy
ringe
ino
culat
ed
(d) 0 3 6 10
NA12 21
Acid
-ada
pted
an
d no
t aci
d-ad
apte
d ce
lls:
Roun
d, li
ght r
ed,
2.05
and
1.8
4 CF
U/g
Gro
wth
at 1
0 da
ys fo
r Lig
ht re
d,
Roun
d:Ac
id-a
dapt
ed s
tem
at 1
2°C
and
21°C
, ~2.
05 lo
g CF
U/g
and
~4.
05
log
CFU
/gN
ot a
cid-
adap
ted
stem
at 2
1°C
and
21°C
, ~0.
76 lo
g CF
U/g
and
~2
.66
log
CFU
/g
Surv
ival
and
gr
owth
of a
cid-
adap
ted
and
not
acid
-ada
pted
ce
lls in
Rou
nd
tom
atoe
s.
Beuc
hat a
nd
Man
n, 2
008
24
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Stem
sca
r tis
sue
of li
ght-
red
Rom
a
Unk
now
nS.
Agon
a (Al
falfa
spro
uts)
S. Ba
ildon
(Dice
d to
mat
o)S.
Gam
inara
(O
rang
e juic
e)S.
Mich
igan
(Can
talou
pe)
S. M
onte
video
(To
mat
o)Ac
id- an
d non
-ac
id ad
apte
d env
iron-
men
t, 20
µl sy
ringe
ino
culat
ed
(d) 0 3 6 10
NA12 21
Acid
-ada
pted
an
d no
t aci
d-ad
apte
d ce
lls:
Rom
a, li
ght r
ed,
2.00
and
2.0
1 CF
U/g
Gro
wth
at 1
0 da
ys, R
oma
light
re
d:Ac
id-a
dapt
ed s
tem
at 1
2°C
and
21°C
, ~1.
5 lo
g CF
U/g
and
~3.
8 lo
g CF
U/g
Not
aci
d-ad
apte
d st
em a
t 21°
C an
d 21
°C, ~
2.29
log
CFU
/g a
nd
~4.1
9 lo
g CF
U/g
Surv
ival
and
gr
owth
of a
cid-
adap
ted
and
not
acid
ada
pted
ce
lls in
Rom
a to
mat
oes.
Beuc
hat a
nd
Man
n, 2
008
Stem
sca
r tis
-su
es o
f Rou
nd
and
Rom
a,
initi
ally
at t
he
turn
ing
and/
or p
ink
stag
es
of ri
pene
ss
Unk
now
nS.
Agon
a (Al
falfa
spro
uts)
S. Ba
ildon
(Dice
d to
mat
o)S.
Gam
inara
(O
rang
e juic
e)S.
Mich
igan
(Can
talou
pe)
S. M
onte
video
(To
mat
o)20
µl sy
ringe
ino
culat
ed
12°C
(d)
0 3 6 10 14 2721
°C (d
)0 3 6 10 14
NA12 21
Pre-
inoc
ulat
ion
4 lo
g CF
U/m
l an
d po
st-in
oc-
ulat
ion
0.08
log
CFU
/g
Gro
wth
: Sa
lmon
ella
incr
ease
d si
gnifi
cant
ly
in th
e st
em s
car o
f tom
atoe
s st
ored
at b
oth
tem
ps. .
Hig
her p
opul
atio
ns (4
.9 to
8.4
lo
g CF
U/g
) wer
e re
ache
d at
21°
C th
an a
t 12°
C (3
.3 to
4.9
log
CFU
/g)
in to
mat
oes
stor
ed fo
r 14
and
27
days
, res
pect
ivel
y
Tom
atoe
s w
ere
held
up
to 2
7 da
ys a
t 12
or
21°C
with
15
and
36%
rela
tive
hum
idity
bef
ore
expe
rimen
t.
Surv
ival
and
gr
owth
of
Salm
onel
la in
Ro
und
and
Rom
a to
mat
oes.
Beuc
hat a
nd
Man
n, 2
008
Stem
sca
r on
the
skin
sur
-fa
ce o
f gra
pe
tom
ato
Unk
now
nS.
Agon
a (Al
falfa
spro
uts)
S. Ba
ildon
(Dice
d to
mat
o)S.
Gam
inara
(O
rang
e juic
e)S.
Mich
igan
(Can
talou
pe)
S. M
onte
video
(To
mat
o)No
t ada
pted
to ac
idic
envir
onm
ent
20 µl
inoc
ulate
d
14 d
NA4 12 21
1.76
log
CFU
/ml
(57
CFU
/ml)
Gro
wth
at 1
4 da
ys:
Stem
at 1
2°C
and
21°C
, ~2.
65 a
nd
~4.0
5 lo
g CF
U/g
Surv
ival
and
gr
owth
of S
alm
o-ne
lla in
and
on
grap
e to
mat
oes.
Beuc
hat a
nd
Man
n, 2
008
25
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Stem
sca
r tis
-su
e of
gre
en
tom
ato
Unk
now
nS.
Agon
a (Al
falfa
spro
uts)
S. Ba
ildon
(Dice
d to
mat
o)S.
Gam
inara
(O
rang
e juic
e)S.
Mich
igan
(Can
talou
pe)
S. M
onte
video
(To
mat
o)Ac
id- an
d non
-acid
ad
apte
d env
ironm
ent
20 µl
syrin
ge
inocu
lated
(d) 0 3 6 10
NA12 21
Acid
-ada
pted
an
d no
t aci
d-ad
apte
d ce
lls:
Gre
en, 2
.03
and
1.78
log
CFU
/g
Gro
wth
at 1
0 da
ys fo
r Gre
en:
Acid
-ada
pted
ste
m a
t 12°
C an
d 21
°C, ~
0.06
7 lo
g CF
U/g
and
~1.
77
log
CFU
/g
Not
aci
d-ad
apte
d st
em a
t 21°
C,
~3.2
2 lo
g CF
U/g
Surv
ival
and
gr
owth
of a
cid-
adap
ted
and
not
acid
-ada
pted
ce
lls in
gre
en
tom
atoe
s.
Beuc
hat a
nd
Man
n, 2
008
Roun
d - P
ulp
of li
ght r
ed
Unk
now
nS.
Agon
a (Al
falfa
spro
uts)
S. Ba
ildon
(Dice
d to
mat
o)S.
Gam
inara
(O
rang
e juic
e)S.
Mich
igan
(Can
talou
pe)
S. M
onte
video
(To
mat
o)Ac
id- an
d non
-acid
ad
apte
d env
ironm
ent
20 µl
syrin
ge
inocu
lated
(d) 0 3 6 10
NA12 21
Acid
-ada
pted
an
d no
t aci
d-ad
apte
d ce
lls:
Roun
d, li
ght r
ed,
2.05
and
1.8
4 CF
U/g
Gro
wth
at 1
0 da
ys fo
r Lig
ht re
d Ro
und:
Acid
pul
p at
12°
C an
d 21
°C, ~
3.95
lo
g CF
U/m
l and
~5.
45 lo
g CF
U/m
lN
ot a
cid-
adap
ted
pulp
at 1
2°C
and
21°C
, ~2.
46 lo
g CF
U/g
and
~5
.56
log
CFU
/g.
Surv
ival
and
gr
owth
of a
cid-
adap
ted
and
not
acid
ada
pted
ce
lls in
Rou
nd
tom
atoe
s.
Beuc
hat a
nd
Man
n, 2
008
Roun
d an
d Ro
ma
tom
ato
pulp
(rad
ial
peric
arp)
ini-
tially
at t
he
turn
ing
and/
or p
ink
stag
es
of ri
pene
ss
Unk
now
nS.
Agon
aS.
Baild
onS.
Gam
inara
S. M
ichiga
nS.
Mon
tevid
eo20
µl sy
ringe
ino
culat
ed
12°C
(d)
0 3 6 10 14 2721
°C (d
)0 3 6 10 14
NA12 21
Pre-
inoc
ulat
ion
4 lo
g CF
U/m
l, an
d po
st-in
oc-
ulat
ion
0.08
log
CFU
/g
Gro
wth
: Sa
lmon
ella
incr
ease
d si
gnifi
cant
ly
in th
e pu
lp ti
ssue
s of
tom
atoe
s st
ored
at b
oth
tem
ps.
Hig
her p
opul
atio
ns (4
.9 to
8.4
lo
g CF
U/g
) wer
e re
ache
d at
21°
C th
an a
t 12°
C (3
.3 to
4.9
log
CFU
/g)
in to
mat
oes
stor
ed fo
r 14
and
27
days
, res
pect
ivel
y.
Tom
atoe
s w
ere
held
up
to 2
7 da
ys a
t 12
or
21°C
with
15
and
36%
rela
tive
hum
idity
bef
ore
expe
rimen
t.
Surv
ival
and
gr
owth
of
Salm
onel
la in
Ro
und
and
Rom
a to
mat
oes.
Beuc
hat a
nd
Man
n, 2
008
26
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Pulp
of l
ight
-re
d Ro
ma
tom
ato
Unk
now
nS.
Agon
aS.
Baild
onS.
Gam
inara
S. M
ichiga
nS.
Mon
tevid
eoAc
id- an
d non
-acid
ad
apte
d env
ironm
ent
20 µl
syrin
ge
inocu
lated
(d) 0 3 6 10
NA12 21
Acid
-ada
pted
an
d no
t aci
d ad
apte
d ce
lls:
Rom
a lig
ht re
d 2.
00 a
nd 2
.01
CFU
/g
Gro
wth
at 1
0 da
ys R
oma
light
red:
Acid
-ada
pted
pul
p at
12°
C an
d 21
°C, ~
3.5
log
CFU
/ml a
nd ~
6.0
log
CFU
/ml
Not
aci
d-ad
apte
d pu
lp a
t 12°
C an
d 21
°C, ~
3.29
log
CFU
/g a
nd
~5.1
9 lo
g CF
U/g
Surv
ival
and
gr
owth
of a
cid-
adap
ted
and
not
acid
-ada
pted
ce
lls in
Rom
a to
mat
oes.
Beuc
hat a
nd
Man
n, 2
008
Pulp
tiss
ues
on th
e sk
in
surf
ace
of
grap
e to
mat
o
Unk
now
nS.
Agon
aS.
Baild
onS.
Gam
inara
S. M
ichiga
nS.
Mon
tevid
eoAc
id- an
d non
-acid
ad
apte
d env
ironm
ent
20 µl
syrin
ge
inocu
lated
14 d
NA4 12 21
1.76
log
CFU
/ml
(57
CFU
/ml)
Gro
wth
at 1
4 da
ys:
Pulp
at 1
2°C
and
21°C
, ~3.
35 a
nd
~4.8
5 lo
g CF
U/g
Surv
ival
and
gr
owth
of S
alm
o-ne
lla in
and
on
grap
e to
mat
oes.
Beuc
hat a
nd
Man
n, 2
008
Pulp
of g
reen
to
mat
oU
nkno
wn
S. Ag
ona
S. Ba
ildon
S. G
amina
raS.
Mich
igan
S. M
onte
video
Acid-
and n
on-a
cid
adap
ted e
nviro
nmen
t20
µl sy
ringe
ino
culat
ed
(d) 0 3 6 10
NA12 21
Acid
-ada
pted
an
d no
t aci
d-ad
apte
d ce
lls:
Gre
en 2
.03
and
1.78
log
CFU
/g
Gro
wth
at 1
0 da
ys fo
r Gre
en:
Acid
-ada
pted
pul
p at
12°
C an
d 21
°C, ~
1.47
log
CFU
/ml a
nd ~
3.77
lo
g CF
U/m
lN
ot a
cid-
adap
ted
pulp
at 1
2°C
and
21°C
, ~1.
52 lo
g CF
U/g
and
~4
.02
log
CFU
/g.
Surv
ival
and
gr
owth
of a
cid-
adap
ted
and
not
acid
-ada
pted
ce
lls in
gre
en
tom
atoe
s.
Beuc
hat a
nd
Man
n, 2
008
Sals
a w
ith
eith
er fr
esh
Rom
a to
mat
o or
can
ned
who
le
tom
ato,
dif-
fere
nt s
alsa
re
cipe
s
Unk
now
nS.
Typh
imur
ium,
DT 10
4 (Be
ef iso
late)
and P
TC 1
(Pou
ltry i
solat
e)
two S
. Ent
eriti
dis,
H463
9 (Cli
nical
iso-
late)
and M
H249
81
(Env
ironm
enta
l iso
late)
on
e S. H
eidelb
erg,
MH2
7651
(Tur
key
isolat
e)
100 µ
l spo
t ino
culat
ed
(d) 0 1 2 3 7
NA21
5-6
log
CFU
/to
mat
oSa
lsa,
dep
endi
ng o
n its
ingr
edi-
ents
, cou
ld b
e in
hibi
tory
to, o
r su
ppor
t the
sur
viva
l and
pos
sibl
y gr
owth
of,
Salm
onel
la d
urin
g st
orag
e.
Sals
a ca
n be
form
ulat
ed w
ith
ingr
edie
nt c
ombi
natio
ns s
uch
as li
me
juic
e pl
us fr
esh
garli
c to
pr
even
t or s
uppr
ess
the
grow
th
of S
alm
onel
la.
Inoc
ulat
ed
who
le to
ma-
toes
, the
n ch
oppe
d th
em
Fate
of S
alm
o-ne
lla in
sal
sas.
Ma
et a
l.,
2010
27
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Sals
a, ri
pene
d Ro
ma
tom
ato,
in
tact
Unk
now
nS.
Typh
imur
ium,
DT 10
4 (Be
ef iso
late)
and P
TC 1
(Pou
ltry i
solat
e)
two S
. Ent
eriti
dis,
H463
9 (Cli
nical
iso-
late)
and M
H249
81
(Env
ironm
enta
l iso
late)
on
e S. H
eidelb
erg,
MH2
7651
(Tur
key
isolat
e)
20 µl
spot
inoc
ulate
d, air
dried
1 h R
T
(d) 0 1 2 5 7
NA4 12 21
Inoc
ulat
ed a
t 5.
36 lo
g CF
U/g
an
d af
ter s
pot-
inoc
ulat
ion
was
2.
47 lo
g CF
U/g
Gro
wth
on
surf
ace
of ra
w w
hole
to
mat
o:A
t 21°
C, 4
-5 lo
g CF
U/g
gro
wth
No
grow
th o
bser
ved
at 4
and
12
°C
Rela
tive
hum
id-
ity: 5
5-65
%
Inoc
ulat
ed
who
le to
ma-
toes
, the
n ch
oppe
d th
em
Surv
ival
and
gr
owth
of S
alm
o-ne
lla o
n in
tact
to
mat
o, ja
lape
ño,
and
cila
ntro
.
Ma
et a
l.,
2010
Sals
a, ri
pene
d Ro
ma
tom
ato,
di
ced
Unk
now
nS.
Typh
imur
ium,
DT 10
4 (Be
ef iso
late)
and P
TC 1
(Pou
ltry i
solat
e)tw
o S. E
nter
itidis
, H4
639 (
Clinic
al iso
-lat
e) an
d MH2
4981
(E
nviro
nmen
tal
isolat
e)
one S
. Heid
elber
g,M
H276
51 (T
urke
y iso
late)
100 µ
l spo
t ino
culat
ed
(d) 0 1 2 5 7
NA4 12 21
~4 lo
g CF
U/g
Gro
wth
on
chop
ped
tom
ato:
No
grow
th a
t 4°C
(kep
t at 3
-4 lo
g CF
U/g
) G
row
th a
t 12°
C at
6.0
2 lo
g CF
U/g
an
d a
decr
ease
in g
row
th a
t <1
log
CFU
/g (d
ay 2
) at 2
1°C
Surv
ival
and
gr
owth
of S
alm
o-ne
lla in
cho
pped
to
mat
oes,
jala
-pe
ño p
eppe
rs,
and
cila
ntro
.
Ma
et a
l.,
2010
Rest
aura
nt-
mad
e sa
lsa
with
red
to-
mat
o
Unk
now
nS.
Ente
ritidi
sS.
Typh
imur
iumS.
Thom
pson
ATCC
83
91Sp
ot in
ocula
ted o
n sa
lsa co
ntain
er
For 2
0°C
(h) 0 2 4 6 24
For 4
°C(d
) 0 1 3 5 7
NA20 4
15-2
0 CF
U/
sam
ple
Com
paris
on o
f de
tect
ion
met
h-od
s be
twee
n CH
ROM
agar
, XLD
, an
d Ra
pidC
heck
SE
LEC
T. R
apid
-Ch
eck
SELE
CT
was
bes
t to
dete
ct S
alm
o-ne
lla u
nder
bot
h te
mps
. at a
ll tim
e po
ints
exc
ept 5
s,
7 d
at 4
°C.
Fran
co e
t al.,
20
10
28
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Rest
aura
nt-
mad
e sa
lsa
with
red
to-
mat
o
Unk
now
nS.
aur
eus A
TCC
2924
7, AT
CC
1260
0-U,
and A
TCC
3554
8Sp
ot in
ocula
ted o
n sa
lsa co
ntain
er
For 2
0°C
(h) 0 2 4 6 24
For 4
°C(d
) 0 1 3 5 7
NA20 4
Low
(3.2
log
CFU
/g)
Hig
h (4
.2 lo
g CF
U/g
)
Redu
ctio
n:
At 2
0°C,
1.1
log
CFU
/g fo
r low
and
0.
6 lo
g CF
U/g
for h
igh
At 4
°C, 1
.7 lo
g CF
U/g
for l
ow a
nd
2.5
log
CFU
/g fo
r hig
h
pH a
t 4 °C
ra
nged
from
3.
96 to
3.6
5 pH
at 2
0°C
rang
ed fr
om
3.95
to 3
.73
Surv
ival
stu
dy.
Fran
co e
t al.,
20
10
Culti
var
Bett
er B
oy
tom
ato
seed
s gr
own
for 7
da
ys o
r unt
il co
tyle
dons
em
erge
d
No
S. M
onte
video
(To
mat
o)S.
Mich
igan
(Can
talou
pe)
S. Po
ona (
Cant
a-lou
pe)
S. H
artfo
rd
(Ora
nge j
uice)
S. En
terit
idis
(Egg
s) (C
DC)
All a
mpic
illin r
esist
ant
Plant
s with
inta
ct or
cu
t roo
ts we
re th
en
trans
ferre
d to t
rays
co
ntain
ing 4
liter
s of
Hoag
land s
olutio
n ino
culat
ed w
ith th
e fiv
e-se
roty
pe m
ixtur
e.
7 d
NA25
°CH
oagl
and
solu
-tio
n m
odifi
ed to
co
ntai
n am
pici
l-lin
(100
g/m
l) in
or
der t
o ob
tain
a
prep
arat
ion
cont
aini
ng 4
.55
log
CFU
/ml
Det
ecti
on:
With
in 1
day
of e
xpos
ure
of
plan
t roo
ts to
nut
rient
sol
utio
n co
ntai
ning
ca.
4.5
log
CFU
of t
he
path
ogen
/ml,
popu
latio
ns w
ere
3.0
log
CFU
/g o
f hyp
ocot
yls
and
coty
ledo
ns, a
nd 3
.4 lo
g CF
U/g
of
stem
s. Po
pula
tions
> 3
.4 lo
g CF
U/g
of
hypo
coty
l/cot
yled
on, s
tem
, and
le
af ti
ssue
of p
lant
s gr
own
for 9
da
ys w
ere
dete
cted
.
Hyp
ocot
yls,
coty
ledo
ns,
stem
, lea
ves
Inve
stig
ate
the
poss
ibili
ty o
f as
soci
atio
n of
Sa
lmon
ella
e w
ith h
ypoc
ot-
yls,
coty
ledo
ns,
stem
s, an
d le
aves
of y
oung
pl
ants
gro
wn
in
a hy
drop
onic
nu
trie
nt s
olut
ion
inoc
ulat
ed w
ith
the
path
ogen
.
Guo
et a
l.,
2002
AEM
29
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Tom
ato
seed
s (L
ycop
ersi
con
escu
lent
um
varie
ty A
bi-
gail
VFET
)
Unk
now
nS.
Javia
na 59
13
(Chic
ken f
eces
)S.
Javia
na 60
27
(Bov
ine fe
ces)
S. M
onte
video
(To
mat
o)S.
New
port
(Alfa
lfa
spro
uts)
S. En
terit
idis (
Egg)
S. H
adar
(Pou
ltry
hous
e)S.
Typh
imur
ium
(Por
k slau
ghte
r lin
e)S.
Dub
lin (R
aw
milk
)S.
Senf
tenb
erg
(Alfa
lfa sp
rout
s)S.
Infan
tis (C
linica
l iso
late)
(Univ
ersit
y of
Gue
lph)
100 µ
l spo
t ino
culat
ed
6-7
wee
ksNA
NA
100-
µl a
liquo
ts
of S
alm
onel
la
susp
ensi
on (1
07
CFU
/ml)
wer
e in
trod
uced
ont
o th
e flo
wer
s of
th
e pl
ants
.
Det
ecti
on:
The
low
est r
ecov
ery
was
ob-
serv
ed fo
r ser
ovar
Dub
lin (1
4%),
and
the
high
est w
as o
bser
ved
for
Javi
ana
6027
(84%
). Sa
lmon
ella
ser
ovar
s in
trod
uced
on
to th
e flo
wer
s of
gro
win
g pl
ants
wer
e re
cove
red
on a
nd
with
in th
e de
velo
ping
tom
ato
frui
t. O
f all
the
Salm
onel
la s
erov
ars
test
ed, M
onte
vide
o ap
pear
ed to
be
mor
e ad
apte
d to
sur
viva
l with
-in
tom
atoe
s an
d w
as re
cove
red
from
90%
of t
he fr
uit s
cree
ned.
Batc
hes
(five
ba
tche
s pe
r se
rova
r, th
ree
frui
ts p
er b
atch
) w
ere
scre
ened
fo
r the
pre
senc
e of
Sal
mon
ella
on
the
surf
ace
and
in in
tern
al
tissu
e.
Inoc
ulat
ion
of to
-m
ato
plan
ts w
ith
Salm
onel
la.
Shi e
t al.,
20
07
Tom
ato
plan
ts‘B
onni
e Se
lect
’
No
S. M
onte
video
AT
CC 83
87Sp
ot in
ocula
ted
48 h
NAN
A6.
6 lo
g CF
U/
leafl
etRe
duct
ions
of 3
-4 lo
g CF
U/le
aflet
oc
curr
ed w
hen
leav
es w
ere
drie
d af
ter i
nocu
latio
n.
Whe
n le
aves
wer
e su
ppor
ted
in a
hy
drop
onic
nut
rient
med
ium
and
in
cuba
ted
at 1
00%
RH
, the
re w
as
no s
igni
fican
t red
uctio
n fo
r at
leas
t six
day
s.
Salm
onel
la o
n th
e su
rfac
e of
ex
cise
d le
aves
, le
af d
isks
, and
fr
uit p
eric
arp
disk
s un
der d
ry
(60%
RH
) and
hi
gh-h
umid
ity
(100
% R
H)
cond
ition
s
Exam
ine
the
surv
ival
of S
alm
o-ne
lla
Mon
tevi
deo
on
tom
ato
leav
es.
Rath
ina-
saba
path
i, 20
04
Tom
ato
plan
ts
‘Bon
nie
Sele
ct’
No
S. M
onte
video
AT
CC 83
87Sp
ot in
ocula
tion
6 d
20N
o si
gnifi
cant
effe
ct o
n th
e su
rviv
al o
f Sal
mon
ella
on
leaf
su
rfac
es
100
ppm
Eth
yl-
ene
at 1
00%
RH
With
hig
h re
lativ
e hu
mid
ity a
nd
the
addi
tion
of
ethy
lene
, it w
as
exam
ined
for t
he
path
ogen
’s su
r-vi
val o
n to
mat
o le
aves
.
Rath
ina-
saba
path
i, 20
04
30
Tom
ato
shap
e or
va
riet
y ac
-co
rdin
g to
pu
blic
atio
n
Wax
ed
Mic
robe
Tim
eD
econ
tam
ina-
tion
var
iabl
e(s)
Tem
p. (°
C)In
itia
l bac
teri
al
coun
ts
Redu
ctio
n or
gro
wth
ach
ieve
d;
dete
ctio
n (p
osit
ive
or n
egat
ive)
Para
met
ers
Com
men
tsRe
fere
nce
Tom
ato
plan
ts‘B
ette
r Boy
,’ ha
rves
ted
whe
n re
d-rip
e co
lor w
as
achi
eved
No
Sepa
rate
ly:
S. M
onte
video
(To
mat
o)S.
Mich
igan
(Can
talou
pe)
S. Po
ona (
Cant
a-lou
pe)
S. H
artfo
rd
(Ora
nge j
uice)
S. En
terit
idis (
Egg)
(C
DC)
Brus
hed b
y usin
g a s
mall
paint
brus
h sa
tura
ted w
ith in
-oc
ulum
, or 2
5-ga
uge
syrin
ge ne
edle
stem
inj
ecte
d
27–4
9 d
NAN
AO
pen
flow
er: 9
lo
g CF
U/m
lSt
em in
ject
ion
befo
re a
nd a
fter
flo
wer
ing:
7.5
lo
g CF
U/5
0 µl
Det
ecti
on:
Elev
en o
f thi
rty
tom
atoe
s (3
7%)
harv
este
d fr
om in
ocul
ated
pla
nts
wer
e po
sitiv
e fo
r all
Salm
onel
la
sero
type
s ex
cept
S. H
artf
ord.
Pr
esum
ptiv
e Sa
lmon
ella
was
de
tect
ed in
enr
iche
d sa
mpl
es o
f pe
pton
e w
ash
wat
er, s
tem
sca
r tis
sue,
and
pul
p of
tom
atoe
s fr
om
inoc
ulat
ed p
lant
s. Sa
lmon
ella
was
de
tect
ed o
n or
in to
mat
oes
from
pl
ants
rece
ivin
g st
em in
ocul
atio
n be
fore
or a
fter
flow
er s
et a
nd o
n or
in to
mat
oes
that
dev
elop
ed
from
inoc
ulat
ed fl
ower
s.
Det
erm
ine
the
fate
of S
alm
onel
la
inoc
ulat
ed in
to
tom
ato
stem
s an
d on
to to
mat
o flo
wer
s.
Guo
et a
l.,
2001
31
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