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Related Concept Videos

Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
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Related Experiment Video

Updated: Jun 20, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

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Tomato handling practices in restaurants.

Elizabeth Kirkland1, Laura R Green, Carmily Stone

  • 1National Center for Environmental Health, Centers for Disease Control and Prevention, MS F-28, 4770 Buford Highway, Atlanta, Georgia 30341, USA.

Journal of Food Protection
|September 3, 2009
PubMed
Summary

Restaurant workers often struggle with safe tomato handling, increasing Salmonella risks. Inadequate practices like improper washing and temperature control in restaurants contribute to foodborne illness outbreaks linked to tomatoes.

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Published on: March 10, 2020

Area of Science:

  • Food Safety
  • Public Health
  • Environmental Health

Background:

  • Salmonella outbreaks have been linked to fresh tomatoes.
  • Contamination often occurs early in the supply chain, but restaurant handling may exacerbate risks.

Purpose of the Study:

  • To examine tomato handling practices in restaurants.
  • To identify potential contributing factors to foodborne illness outbreaks.

Main Methods:

  • Environmental Health Specialists Network (EHS-Net) observed tomato handling in 449 restaurants.
  • Data collected on produce-only cutting boards, glove use, washing, and temperature control.

Main Results:

  • 49% of observations lacked produce-only cutting boards; 36% lacked gloves.
  • 18% of tomatoes soaked in standing water; 21% had improper wash water temperature.
  • 50% of cut tomatoes exceeded safe holding temperatures (41°F/5°C); 73% exceeded recommended holding times.

Conclusions:

  • Restaurant tomato handling practices present challenges to food safety.
  • Inadequate practices in restaurants contribute to the risk of Salmonella outbreaks.
  • Findings can inform interventions to prevent tomato-associated illnesses.