High hydrostatic pressure processing reduces Salmonella enterica serovars in diced and whole tomatoes

Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes

“…Various techniques to eliminate or reduce pathogenic and spoilage contamination have been considered (Maitland et al, 2011;Mahmoud, 2010). Washing with chlorine and other chemical sanitizers is one of the primary processing operations in produce processing lines, even though its effectiveness is limited to a 1-2 log colony forming unit (CFU) reduction (Brackett, 1999;Herdt and Feng, 2009).…”

Commercial and novel solutions for fresh produce safety

“…Signifi cant reductions of S . Braenderup were observed in diced tomatoes ranging from 0.46-to 3.67-log, while reduction in whole tomatoes ranged from 1.41-to 3.35-log (Maitland et al , 2011).…”

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

“…HPP has been applied for the removal of this bacterium from the tomatoes surface. Application of pressures in the range of 350-550 MPa has been reported to result in 0.46-3.67 log reduction in S. enterica serovar Braenderup inoculated on diced and whole tomatoes (Maitland et al, 2011). Exposure to a pressure of 550 MPa for 2 min resulted in a reduction of several S. enterica serovars (Baildon, Gaminara, Michigan and Typhimurium) in the range of 4 log cfu/ml or greater for broth, water and apple juice (Whitney et al, 2007).…”