Effects of P seudomonas chlororaphis and gaseous chlorine dioxide on the survival of S almonella enterica on tomatoes

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.