Irradiation D values of Salmonella spp. in diced tomatoes dipped in 1% calcium chloride.
Outbreaks of salmonellosis have been associated with eating raw domestic tomatoes. In this study, we examined the efficiency of combined irradiation and a 1% calcium chloride dip to reduce the population of Salmonella enterica strains on diced tomatoes. Tomatoes were contaminated with nalidixic acid-resistant strains of S. Hartford, S. Montevideo, or a mixture of 5 strains (S. Hartford, S. Montevideo, S. Poona, S. Michigan, S. Gaminara). We irradiated tomatoes at various doses up to 0.9 kGy from an electron beam source to conduct a D-value study (decimal reduction time required to eliminate 90% of the organism). Surviving Salmonella populations were detected by standard and recovery plating methods. D-value results ranged from 0.26 to 0.39 kGy, indicating that a 5 log(10) CFU/g reduction in Salmonella spp. in diced tomatoes would require a dose of 1.3-1.95 kGy.
Prakash
Anuradha
A
Department of Physical Sciences , Chapman University, Orange, CA 92866, USA. prakash@chapman.edu
Johnson
Nicole
N
Foley
Denise
D
D002122:Calcium Chloride / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004202:Disinfectants / Q000494:pharmacology*; D004307:Dose-Response Relationship, Radiation; D005506:Food Contamination / Q000517:prevention & control; D005514:Food Irradiation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005720:Gamma Rays; D006801:Humans; D018551:Solanum lycopersicum / Q000382:microbiology*; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development / Q000528:radiation effects*
D004202:Disinfectants; D002122:Calcium Chloride