Growth and Survival of Salmonella montevideo on Tomatoes and Disinfection with Chlorinated Water

Abstract

The survival on tomato fruits (Lycopersicum esculentum) of a rifampicin-resistant strain of Salmonella montevideo (Centers for Disease Control and Prevention [CDC] isolate G4639), the alleged source of the 1993 multistate outbreak of salmonellosis, was affected by inoculum dose and inoculation site (unbroken surface or wounds and stem scars), as well as by the medium (distilled water, Butterfield's buffer, or trypticase soy broth [TSB]) used to deliver the bacterium, This bacterium inoculated at 4 log10 CFU (colony forming units) per site in distilled water survived for 20 h on tomato skin. However, comparable survival occurred at the stem scars and growth cracks with smaller inoculum doses (3 log10 CFU). The bacterial populations increased rapidly on puncture wounds and tomato slices but decreased on the unbroken surface and stem scar. With unbroken skin and approximately 4 log10 CFU per site, the population survived for at least 48 h but could not be consistently detected after 5 days. By contrast, the stem scar population survived for at least 7 days and decreased only 1 to 2 log10 units. The inherently low pH of the tomatoes did not inhibit bacterial growth. Treatment with 100 ppm of aqueous chlorine for up to 2 min failed to kill all bacteria at these inoculation sites. This was especially true when the bacterial suspensions were prepared in TSB. TSB supported better bacterial survival and/or growth and also protected against the bactericidal effect of aqueous chlorine.