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Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine.

Author(s) : ZHUANG R. Y., BEUCHAT L. R., ANGULO F. J.

Type of article: Article

Summary

The population of Salmonella on the surface of tomatoes innoculated and stored at 10 deg C varies little. The different results obtained at higher temperatures (25-30 deg) are given as a function of time. A treatment consisting of immersion in a bath containing 60 to 110 ppm of chlorine reduces the population of salmonella considerably. It is recommended for tomato-packing plants that the tomatoes be treated in a free chlorine concentration of 200 ppm at 20 to 30 deg C, and that they then be kept at 10 deg C until ripening, just before sale.

Details

  • Original title: Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine.
  • Record ID : 1996-2296
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 61 - n. 6
  • Publication date: 1995/06

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