Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions

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dc.contributor.authorBolten, Samanthaen
dc.contributor.authorGu, Ganyuen
dc.contributor.authorLuo, Yaguangen
dc.contributor.authorVan Haute, Samen
dc.contributor.authorZhou, Binen
dc.contributor.authorMillner, Paten
dc.contributor.authorMicallef, Shirley A.en
dc.contributor.authorNou, Xiangwuen
dc.contributor.departmentVirginia Agricultural Experiment Stationen
dc.date.accessioned2021-03-17T13:08:15Zen
dc.date.available2021-03-17T13:08:15Zen
dc.date.issued2020-05en
dc.description.abstractWashing in chlorinated water is widely practiced for commercial fresh produce processing. While known as an effective tool for mitigating food safety risks, chlorine washing could also represent an opportunity for spreading microbial contaminations under sub-optimal operating conditions. This study evaluated Salmonella inactivation and cross-contamination in a simulated washing process of cherry and grape tomatoes. Commercially harvested tomatoes and the associated inedible plant matter (debris) were differentially inoculated with kanamycin resistant (KanR) or rifampin resistant (Rim) Salmonella strains, and washed together with uninoculated tomatoes in simulated packinghouse dump tank (flume) wash water. Washing in chlorinated water resulted in significantly higher Salmonella reduction on tomatoes than on debris, achieving 2-3 log reduction on tomatoes and about 1 log reduction on debris. Cross-contamination by Salmonella on tomatoes was significantly reduced in the presence of 25-150 mg/L free chlorine, although sporadic cross-contamination on tomatoes was detected when tomatoes and debris were inoculated at high population density. The majority of the sporadic cross-contaminations originated from Salmonella inoculated on debris. These findings suggested that debris could be a potentially significant source of contamination during commercial tomato washing.en
dc.description.adminPublic domain – authored by a U.S. government employeeen
dc.description.notesAuthors wish to thank Suresh DeCosta and Lipman Family Farms for access to their tomato processing facilities and in-kind support of freshly harvested tomatoes. This work was partially supported by Specialty Crops Research Initiative grant (2016-51181-25403) from National Institutes of Food and Agriculture (NIFA), U.S. Department of Agriculture (USDA).en
dc.description.sponsorshipSpecialty Crops Research Initiative grant from National Institutes of Food and Agriculture (NIFA), U.S. Department of Agriculture (USDA) [2016-51181-25403]en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1016/j.fm.2019.103359en
dc.identifier.eissn1095-9998en
dc.identifier.issn0740-0020en
dc.identifier.other103359en
dc.identifier.pmid31948614en
dc.identifier.urihttp://hdl.handle.net/10919/102733en
dc.identifier.volume87en
dc.language.isoenen
dc.rightsPublic Domainen
dc.rights.urihttp://creativecommons.org/publicdomain/mark/1.0/en
dc.subjectSalmonellaen
dc.subjectTomatoesen
dc.subjectDebrisen
dc.subjectWash wateren
dc.subjectChlorineen
dc.subjectCross-contaminationen
dc.titleSalmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditionsen
dc.title.serialFood Microbiologyen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

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