Proteolytic fungi isolated from decayed and damaged raw tomatoes and implications associated with changes in pericarp pH favorable for survival and growth of foodborne pathogens.
Raw and minimally processed high-acid fruits and vegetables are considered to be at low or no risk for supporting growth of foodborne pathogens. The potential increase in the pH of tissues as a result of fungal growth, however, may enhance the potential for survival and growth. We examined 77 decayed and 138 damaged, raw, ripe tomatoes for the presence of yeasts and molds that produce proteolytic enzymes and other metabolites that can potentially increase the pH of pulp tissue. The pH of decayed and sound radial pericarp tissues (pulp) of decayed tomatoes ranged from 4.7 to 7.8 (mean = 6.2) and 4.3 to 5.8 (mean = 5.0), respectively, whereas the pH of damaged and sound pericarp of damaged tomatoes ranged from 4.2 to 7.8 (mean = 5.2) and 4.2 to 8.0 (mean = 4.9), respectively. The pH of sound pericarp of 8.5% of decayed tomatoes and 3.4% of damaged tomatoes, respectively, was > 5.41. In contrast, the pH of 70% of the decayed tissue and 18% of the damaged tissue was > 5.41. Fungal isolates (n = 371) recovered from decayed and damaged tomatoes on dichloran rose bengal chloramphenicol agar were examined for proteolytic activity on gelatin agar and standard methods caseinate agar. One hundred eight (29%) of the isolates exhibited proteolytic activity on one or both differential media; 96 (89%) were molds, and 12 (11%) were yeasts. The pH of both media increased at the edge of proteolytic fungal colonies. Growth of proteolytic isolates from decayed tomatoes on tomato juice agar (pH = 4.3) and on the surface of tomato juice (pH = 4.1) caused an increase in mean pH values at the colony/medium interface to 7.2 and 6.4, respectively. Results show that some fungi capable of infecting raw tomatoes, as well as the mycoflora incident on tomato surfaces, can increase the pH of pericarp and juice to levels favorable for growth of most foodborne pathogenic bacteria.
Wade
Wendy N
WN
Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
Beuchat
Larry R
LR
D001419:Bacteria / Q000254:growth & development; D003257:Consumer Product Safety; D005516:Food Microbiology; D005656:Fungal Proteins / Q000378:metabolism; D005658:Fungi / Q000254:growth & development* / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D018551:Solanum lycopersicum / Q000737:chemistry* / Q000382:microbiology*; D015003:Yeasts / Q000254:growth & development / Q000378:metabolism
D005656:Fungal Proteins