The growth of salmonellae in tomatoes.
The growth of Salmonella enteritidis, S. infantis and S. typhimurium in tomatoes was studied at 7,22 and 30 degrees C. The pH values of tomatoes varied from 3.99 to 4.37 before incubation and from 3.90 to 4.36 after incubation at different temperatures. No growth was observed at 7 degrees C. S. enteritidis, S. infantis and S. typhimurium grew from cell densities of 1.2 x 10(1), 0.7 x 10(1) per g to 2.0 x 10(6), 2.3 x 10(6) and 7.1 x 10(6) per g, respectively, at 22 degrees C in 24 h. At 30 degrees C, the number of bacteria was about one logarithmic unit higher than at 22 degrees C after the same incubation time. The results of this study demonstrated a possible risk of tomatoes as vehicles of Salmonella spp.
Asplund
K
K
National Veterinary Institute, Helsinki, Finland.
Nurmi
E
E
D005516:Food Microbiology; D005638:Fruit; D006863:Hydrogen-Ion Concentration; D012475:Salmonella / Q000254:growth & development*; D012486:Salmonella typhimurium / Q000254:growth & development*; D013696:Temperature