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Effects of P seudomonas chlororaphis and gaseous chlorine dioxide on the survival of S almonella enterica on tomatoes
Author(s) -
Olanya Ocen Modesto,
Annous Bassam A.,
Taylor Janysha
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12748
Subject(s) - pseudomonas chlororaphis , salmonella enterica , chlorine dioxide , salmonella , serotype , inoculation , microbiology and biotechnology , chemistry , food science , horticulture , biology , pseudomonas , bacteria , inorganic chemistry , genetics
Summary Control of S almonella enterica on tomatoes is important for food safety. The aim of this research was to evaluate the survival of S almonella enterica serovars Montevideo ( SM ) and Typhimurium ( ST ) on tomatoes exposed to gaseous chlorine dioxide and P seudomonas chlororaphis ( P c). P c was applied to stem scars of tomatoes prior to inoculations with SM and ST . Tomatoes were treated with gaseous C l O 2 at 0.4 mg L −1 for 2 and 4 h (90% R.H. 13 °C), respectively. At 4 h of ClO 2 treatment, SM and ST populations were reduced to 0.82 and <0.30 log CFU g −1 , respectively. Tomatoes treated with SM and ST had 5.42 and 5.37 log CFU g −1 of S almonella . Tomatoes treated with Pc + Salmonella count was 2.59 (treated) and 5.83 log CFU g −1 (control). S almonella survival was similar at 2 and 4 h of C l O 2 treatment. Application of C l O 2 and P c may reduce contamination of tomatoes by S almonella serovars.