Inactivation of Salmonella enterica on tomato stem scars by antimicrobial solutions and vacuum perfusion

A study was conducted to identify sanitizing solutions effective at inactivating ca. 5logCFU of Salmonella enterica inoculated onto the stem scar of red round tomatoes during two-minute immersion treatments. Sixty-three antimicrobial combinations were tested. Vacuum perfusion was applied to tomatoes...

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Veröffentlicht in:International journal of food microbiology 2012-10, Vol.159 (2), p.84-92
Hauptverfasser: Gurtler, Joshua B., Smelser, Amanda M., Niemira, Brendan A., Jin, Tony Z., Yan, Xianghe, Geveke, David J.
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container_end_page 92
container_issue 2
container_start_page 84
container_title International journal of food microbiology
container_volume 159
creator Gurtler, Joshua B.
Smelser, Amanda M.
Niemira, Brendan A.
Jin, Tony Z.
Yan, Xianghe
Geveke, David J.
description A study was conducted to identify sanitizing solutions effective at inactivating ca. 5logCFU of Salmonella enterica inoculated onto the stem scar of red round tomatoes during two-minute immersion treatments. Sixty-three antimicrobial combinations were tested. Vacuum perfusion was applied to tomatoes during selected treatments to promote infiltration of sanitizer into porous tomato stem scar tissue. Red round tomatoes were inoculated to ca. 6.9logCFU/stem scar with a four-serovar composite of Salmonella enterica, air dried, and tomatoes were immersed in circulating sanitizing solutions for 120s at ca. 22°C. Stem scars were aseptically excised, macerated in DE neutralizing broth, and the homogenate was spiral plated. Twenty-four washes inactivated ≥3.0logCFU/stem scar. Seven treatments reduced ≥4.8 log (viz., 40% EtOH, sulfuric acid, and organic acid combinations). LogCFU/stem scar reductions for various sanitizers are listed in parenthesis, as follows: 90ppm peroxyacetic acid (1.31), 200ppm chlorine (1.53), 190ppm chlorine+15″ Hg vacuum perfusion (2.23), 0.2N sodium hydroxide (NaOH) (3.78), 2% total of lactic+acetic acid (4.35), 3% total of phosphoric+lactic acids (4.51), and 40% ethanol (4.81). Solutions that achieved ≥4.95 log reductions were 5.1% total of lactic+acetic+levulinic acids, 49% ethanol, 6% total of lactic+acetic acids, and a 0.2M H2SO4 (sulfuric acid) solution. The use of vacuum perfusion with 200ppm chlorine increased inactivation by 0.7logCFU over chlorine alone, however, P>0.05. Results from this study provide tomato processers with some sanitization options effective at inactivating Salmonella from the stem scars of tomatoes. These results may also help processors and scientists design future decontamination studies by incorporating combinations of these chemical treatments. ► Antimicrobial combinations (63) were tested against Salmonella on tomato stem scars. ► Twenty-four washes inactivated ≥3.0logCFU/stem scar. ► Seven reduced ≥4.8 log (viz., 40% EtOH, sulfuric acid, and organic acid combinations) ► Vacuum perfusion+200ppm Cl increased inactivation by 0.7logCFU over Cl alone.
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subjects Anti-Infective Agents - pharmacology
Antimicrobial
Chlorine - pharmacology
Colony Count, Microbial
Disinfectants - pharmacology
Food Contamination - prevention & control
Lycopersicon esculentum
Lycopersicon esculentum - microbiology
Plant Stems
Salmonella
Salmonella - drug effects
Salmonella enterica
Salmonella enterica - drug effects
Salmonella enterica - growth & development
Sanitizer
Stem scar
Tomato
Vacuum
title Inactivation of Salmonella enterica on tomato stem scars by antimicrobial solutions and vacuum perfusion
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