Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature

Consumption of raw round and Roma tomatoes has been associated with outbreaks of salmonellosis. A study was done to determine whether survival and growth of Salmonella in and on tomatoes is affected by variety of tomato, stage of ripeness, and storage temperature. The influence of acid adaptation of cells and site of inoculation on survival and growth was studied. Salmonella grew in stein scar and pulp tissues of round, Roma, and grape tomatoes stored at 12 and 21 degrees C but not in those tomatoes stored at 4 degrees C. Survival and growth was largely unaffected by variety and stage of ripeness at the time of inoculation. The pathogen did not grow on the skin of grape tomatoes stored at 4, 12, and 21 degrees C. Survival and growth of Salmonella inoculated into stem scar and pulp tissues of round and Roma tomatoes were unaffected by exposure of cells to an acidic (pH 4.75) environment before inoculation. Results emphasize the importance of preventing contamination of tomatoes with Salmonella at all stages of ripeness, regardless of variety or previous exposure of cells to an acidic environment.