Effects ofPseudomonas chlororaphisand gaseous chlorine dioxide on the survival ofSalmonella entericaon tomatoes

Abstract

Control of Salmonella enterica on tomatoes is important for food safety. The aim of this research was to evaluate the survival of Salmonella enterica serovars Montevideo (SM) and Typhimurium (ST) on tomatoes exposed to gaseous chlorine dioxide and Pseudomonas chlororaphis (Pc). Pc was applied to stem scars of tomatoes prior to inoculations with SM and ST. Tomatoes were treated with gaseous ClO2 at 0.4 mg L−1 for 2 and 4 h (90% R.H. 13 °C), respectively. At 4 h of ClO2 treatment, SM and ST populations were reduced to 0.82 and <0.30 log CFU g−1, respectively. Tomatoes treated with SM and ST had 5.42 and 5.37 log CFU g−1 of Salmonella. Tomatoes treated with Pc + Salmonella count was 2.59 (treated) and 5.83 log CFU g−1 (control). Salmonella survival was similar at 2 and 4 h of ClO2 treatment. Application of ClO2 and Pc may reduce contamination of tomatoes by Salmonella serovars.