High hydrostatic pressure processing reduces Salmonella enterica serovars in diced and whole tomatoes

Fresh and fresh-cut tomatoes have been associated with numerous outbreaks of salmonellosis in recent years. One effective post harvest treatment to reduce Salmonella enterica in tomatoes may be high pressure processing (HPP). The objectives of the study were to determine the potential for HPP to red...

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Bibliographic Details
Published in:	International journal of food microbiology Vol. 149; no. 2; pp. 113 - 117
Main Authors:	Maitland, Jessica E., Boyer, Renee R., Eifert, Joseph D., Williams, Robert C.
Format:	Journal Article
Language:	English
Published:	Netherlands Elsevier B.V 15-09-2011
Subjects:	Food Handling - methods Food Microbiology High pressure processing Hydrostatic Pressure Lycopersicon esculentum Lycopersicon esculentum - microbiology Salmonella Salmonella enterica Salmonella enterica - physiology Salmonella Food Poisoning - prevention & control Stress, Physiological Tomatoes Salmonella High pressure processing Tomatoes
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Summary:	Fresh and fresh-cut tomatoes have been associated with numerous outbreaks of salmonellosis in recent years. One effective post harvest treatment to reduce Salmonella enterica in tomatoes may be high pressure processing (HPP). The objectives of the study were to determine the potential for HPP to reduce S. enterica serovars Newport, Javiana, Braenderup and Anatum in tryptic soy broth (TSB) and to determine the effect of HPP to reduce the most pressure resistant of the four serovars from fresh diced and whole tomatoes. To evaluate pressure resistance, TSB containing 8 log CFU/ml of one of the four serovars was packaged in sterile stomacher bags and subjected to one of three different pressures (350, 450 or 550 MPa) for 120 s. The most pressure resistant S. enterica serovar evaluated was Braenderup. Subjecting the broth culture to 350, 450 and 550 MPa resulted in a 4.53, 5.74 and 7.09 log reduction in S. Braenderup, respectively. Diced tomatoes (150 g) and whole red round tomatoes (approximately 150 g) were inoculated with 0.1 ml of 9.1 log CFU/ml S. Braenderup, and subjected to the same pressure treatments (350, 450 or 550 MPa). Significant reductions of S. Braenderup concentrations in diced tomatoes ( P < 0.05) were seen after processing at 350 (0.46 CFU/g), 450 (1.44 log CFU/g), and 550 MPa (3.67 log CFU/g). In whole tomatoes, significant reductions ( P < 0.05) were also seen at 350 (1.41 log CFU/g), 450 (2.25 log CFU/g) and 550 MPa (3.35 log CFU/g). HPP may be an effective post harvest strategy to reduce low levels of S. enterica contamination in whole and diced tomatoes. ► The most pressure resistant S. enterica serovar evaluated was Braenderup. ► The most pressure sensitive tomato associated S. enterica serovar was Anatum. ► HPP of broth cultures resulted in greater than 4.5 log reductions at all pressures evaluated. ► In diced tomatoes, Salmonella was significantly reduced ( P < 0.05) at all pressures. ► In whole tomatoes, Salmonella was significantly reduced ( P < 0.05) at all pressures.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 ObjectType-Article-2 ObjectType-Feature-1
ISSN:	0168-1605 1879-3460
DOI:	10.1016/j.ijfoodmicro.2011.05.024