This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Beuchat, L R Articles by Brackett, R E Search for Related Content PubMed PubMed Citation Articles by Beuchat, L R Articles by Brackett, R E Agricola Articles by Beuchat, L R Articles by Brackett, R E

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1991 May; 57(5): 1367-1371

Behavior of Listeria monocytogenes inoculated into raw tomatoes and processed tomato products.

Department of Food Science and Technology, University of Georgia, Griffin 30223-1797.

ABSTRACT

Rates of death and growth of Listeria monocytogenes inoculated onto raw whole and into chopped tomatoes stored at 10 and 21 degrees C were not influenced by prior treatment of tomatoes with chlorine or packaging under an atmosphere of 3% O2 and 97% N2. Growth of the pathogen occurred in whole tomatoes held at 21 degrees C but not at 10 degrees C, while death occurred in chopped tomatoes stored at these temperatures. Likewise, growth patterns of mesophilic aerobic microorganisms, psychrotrophic microorganisms, and yeasts and molds on whole and chopped tomatoes were essentially unaffected by chlorine and modified atmosphere packaging treatments. Populations of L. monocytogenes inoculated into commercially processed tomato juice and sauce and held at 5 degrees C remained constant for 14 days. A gradual decrease in the number of viable L. monocytogenes cells was observed in juice and sauce held at 21 degrees C. In contrast, the organism died rapidly when suspended in commercial tomato ketchup at 5 and 21 degrees C. Unlike low-acid raw salad vegetables such as lettuce, broccoli, asparagus, and cauliflower on which we have observed L. monocytogenes grow at refrigeration temperatures, tomatoes are not a good growth substrate for the organism. Nevertheless, L. monocytogens can remain viable on raw whole and chopped tomatoes and in commercial tomato juice and sauce for periods extending beyond their normal shelf-life expectancy.

This article has been cited by other articles:

• Gorski, L., Palumbo, J. D., Mandrell, R. E. (2003). Attachment of Listeria monocytogenes to Radish Tissue Is Dependent upon Temperature and Flagellar Motility. Appl. Environ. Microbiol. 69: 258-266 [Abstract] [Full Text]