The growth of salmonellae in tomatoes

Abstract The growth of Salmonella enteritidis, S. infantis and S. typhimurium in tomatoes was studied at 7,]22 and 30°C. The pH values of tomatoes varied from 3.99 to 4.37 before incubation and from 3.90 to 4.36 after incubation at different temperatures. No growth was observed at 7°C. S. enteritidis, S. infantis and S. typhimurium grew from cell densities of 1.2×10 1 , 0.7×10 1 and 0.5×10 1 per g to 2.0×10 6 , 2.3×10 6 and 7.1×10 6 per g, respectively, at 22°C in 24 h. At 30°C, the number of bacteria was about one logarithmic unit higher than at 22°C after the same incubation time. The results of this study demonstrated a possible risk of tomatoes as vehicles of Salmonella spp.