Irradiation D Values Of Salmonella Spp. In Diced Tomatoes Dipped In 1% Calcium Chloride

Authors

Anuradha Prakash, Chapman UniversityFollow
Nicole Johnson, Chapman UniversityFollow
Denise Foley, Chapman University

Document Type

Article

Publication Date

2007

Abstract

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.

Comments

This article was originally published in Foodborne Pathogens and Disease, volume 4, issue 1, in 2007. DOI: 10.1089/fpd.2006.70

Recommended Citation

Prakash, Anuradha, Nicole Johnson, and Denise Foley. "Irradiation D values of Salmonella spp. in diced tomatoes dipped in 1% calcium chloride." Foodborne pathogens and disease 4.1 (2007): 84-88. doi: 10.1089/fpd.2006.70

Peer Reviewed

1

Copyright

Mary Ann Liebert, Inc.