Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature.

@article{Beuchat2008SurvivalAG,
  title={Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature.},
  author={Larry R. Beuchat and David A. Mann},
  journal={Journal of food protection},
  year={2008},
  volume={71 8},
  pages={
          1572-9
        }
}
Consumption of raw round and Roma tomatoes has been associated with outbreaks of salmonellosis. A study was done to determine whether survival and growth of Salmonella in and on tomatoes is affected by variety of tomato, stage of ripeness, and storage temperature. The influence of acid adaptation of cells and site of inoculation on survival and growth was studied. Salmonella grew in stem scar and pulp tissues of round, Roma, and grape tomatoes stored at 12 and 21 degrees C but not in those… CONTINUE READING
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