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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS Title: Efficacy of post-storage irradiation to reduce Salmonella on sliced tomatoes

Author
item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 3, 2009
Publication Date: July 18, 2010
Citation: Niemira,B. 2010. Efficacy of post-storage irradiation to reduce slamonella on sliced tomatoes [abstract]. Institute of Food Technologists Annual Meeting.Chicago,IL. p.1.

Technical Abstract: Contamination of tomatoes with Salmonella is a recurring food safety concern. Irradiation is a nonthermal intervention that can inactivate pathogens on fresh produce. The best practices for implementing irradiation for fresh produce have yet to be determined. Roma tomatoes were sliced and inoculated with a cocktail of outbreak strains of Salmonella. The inoculated tomatoes were held in refrigerated storage for various times after inoculation, to simulate potential time delay between packaging and irradiation treatment. Tomatoes were irradiated immediately (0h), or after 24, 48 or 72h in storage. The surviving populations were recovered and enumerated. Irradiation effectively reduced Salmonella at all times. D10 value (the dose necessary for 1 log reduction) were not significantly different at each storage time, and ranged from 0.382 – 0.473 kGy. These results suggest that the efficacy of irradiation is preserved regardless of the time required for shipping or holding of processed Roma tomatoes. This information will be of value in the formulation of irradiation protocols in a commercial environment.

Last Modified: 12/22/2014
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