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Inactivation of Salmonella montevideo on Tomatoes by Applying Cellulose-Based Edible Films

R Zhuang1, L R Beuchat1, M S Chinnan1

  • 1Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797.

Journal of Food Protection
|June 5, 2019
PubMed

Insights

Edible coatings with ethanol effectively reduced Salmonella on tomato surfaces. Hydroxypropyl methylcellulose (HPMC) coatings also slowed tomato ripening, offering a dual benefit for food safety and quality.

Area of Science:

  • Food Science
  • Microbiology
  • Agricultural Science

Background:

  • Foodborne pathogens like Salmonella Montevideo pose a significant risk to tomato safety.
  • Edible coatings offer a potential method for pathogen control on fresh produce.
  • Understanding the efficacy of different coatings against surface and internal contamination is crucial.

Purpose of the Study:

  • To investigate the impact of hydroxypropyl methylcellulose (HPMC) edible coatings on Salmonella Montevideo survival on mature-green tomatoes.
  • To evaluate the effectiveness of incorporating organic acids and ethanol into HPMC coatings for enhanced antimicrobial activity.
  • To assess the effect of HPMC coatings on the quality attributes (firmness, color) of tomatoes during storage.

Main Methods:

  • Mature-green tomatoes were coated with hydroxypropyl methylcellulose (HPMC) formulations.
  • HPMC coatings were modified with citric acid, acetic acid, sorbic acid, or varying ethanol concentrations (55-88%).
  • The survival of Salmonella Montevideo on tomato surfaces and in core tissue was quantified.
  • Tomato firmness and color changes were monitored during storage at 20°C for 18 days.

Main Results:

  • HPMC coatings significantly reduced surface Salmonella Montevideo populations.
  • Incorporating organic acids did not substantially improve the bactericidal effect.
  • Ethanol concentrations of 72-88% in HPMC were most effective for surface inactivation.
  • Similar Salmonella Montevideo inactivation in core tissue was observed with 55-88% ethanol solutions.
  • HPMC application slowed the loss of firmness and color changes in stored tomatoes.

Conclusions:

  • Edible HPMC coatings demonstrate potential for reducing Salmonella Montevideo on tomato surfaces.
  • Ethanol-containing HPMC coatings show promise for inactivating Salmonella Montevideo on tomato surfaces and internally.
  • HPMC coatings also contribute to maintaining tomato quality during storage.
  • Further research may optimize edible coating formulations for comprehensive food safety and quality preservation.
Keywords:
Tomatoedible coatinghydroxypropyl methylcellulose

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