title: Salmonella transfer during pilot plant scale washing and roller conveying of tomatoes.
abstract: Salmonella transfer during washing and roller conveying of inoculated tomatoes was quantified using a pilot scale tomato packing line equipped with plastic, foam, or brush rollers. Red round tomatoes (2.3 kg) were dip inoculated with Salmonella enterica serovar Typhimurium LT2 (avirulent) (4 log CFU/g), air dried for 2 h, and then washed in sanitizer-free water for 2 min. Inoculated tomatoes were then passed single file over a 1.5-m conveyor equipped with plastic, foam, or brush rollers followed by 25 previously washed uninoculated tomatoes. Tomato samples were collected after 2 min of both washing and roller conveying, with all 25 uninoculated tomatoes collected individually after conveying. Roller surface samples were collected before and after conveying the uninoculated tomatoes. Both tomato and surface samples were quantitatively examined for Salmonella by direct plating or membrane filtration using xylose lysine Tergitol 4 agar. Regardless of the roller type, Salmonella populations on inoculated tomatoes did not significantly (P < 0.05) decrease during contact with the roller conveyors. After conveying uninoculated tomatoes over contaminated foam rollers, 96% of the 25 tomatoes were cross-contaminated with Salmonella at >100 CFU per tomato. With plastic rollers, 24 and 76% of tomatoes were cross-contaminated with Salmonella at 10 to 100 and 1 to 10 CFU per tomato, respectively. In contrast, only 8% of 25 tomatoes were cross-contaminated with brush rollers with Salmonella populations of 1 to 10 CFU per tomato. Overall, cross-contamination was greatest with foam, followed by plastic and brush rollers (P < 0.05). Adding peroxyacetic acid or chlorine to the wash water significantly decreased cross-contamination during tomato conveying, with chlorine less effective in controlling Salmonella on foam compared with plastic and brush rollers.
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
authors.forename: Haiqiang
authors.initials: H
authors.lastname: Wang
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA. ryser@msu.edu.
authors.forename: Elliot T
authors.initials: ET
authors.lastname: Ryser
mesh_terms: D002713:Chlorine / Q000494:pharmacology; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D018551:Solanum lycopersicum / Q000382:microbiology*; D010463:Peracetic Acid / Q000494:pharmacology; D012486:Salmonella typhimurium / Q000302:isolation & purification; D014867:Water
chemical_list: D014867:Water; D002713:Chlorine; D010463:Peracetic Acid