Incidence and Growth Potential of Salmonella in Pulps from Fresh Tomatoes of Various Cultivars.

Abstract

Brazil plays a significant role in the global tomato market and research into the microbiological characteristics and optimal storage conditions for this fruit is fundamental. Additionally, the recurrent outbreaks of salmonellosis linked to tomato consumption underscore the importance of understanding the prevalence and persistence of this bacterium in this product to ensure food safety. This study evaluated the incidence of Salmonella in commercially available tomatoes and determined the growth potential (δ) of a pool of Salmonella strains (Salmonella Enteritidis [503, 504], Salmonella Typhimurium [271], Salmonella Infantis [2883], and Salmonella Senftenberg [587]) on pulp of three tomato cultivars (Sweet Grape, Salad Sensation, and Débora) under different storage scenarios. None of the 240 tomato samples collected in Campinas (São Paulo State, Brazil) showed surface contamination by Salmonella. Tomato pulps of the Débora and Sweet Grape varieties, with lower pH values (3.0 and 4.0, respectively), inhibited the growth of Salmonella at all tested temperatures (10°C, 20°C, and 30°C). However, the Salad Sensation pulp (pH 6.0) allowed for Salmonella multiplication, especially at 30°C with δ of 2.88 ± 0.12 log10 colony-forming unit/g. These results indicate that pH is a critical factor for Salmonella growth in tomato pulps of different varieties stored at various temperatures.