Zhuang R Y, Beuchat L R
Department of Food Science and Technology, University of Georgia, Griffin, USA.
Lett Appl Microbiol. 1996 Feb;22(2):97-100. doi: 10.1111/j.1472-765x.1996.tb01117.x.
A study was undertaken to determine the effectiveness of trisodium phosphate (TSP) in wash water in the inactivation of Salmonella montevideo on the surface and in core tissue of unwashed, mature-green tomatoes. Complete inactivation on the tomato surface was achieved by dipping tomatoes in a 15% TSP solution for 15 s. Significant (P < 0.05) reductions were obtained by dipping tomatoes in a 1% solution for 15 s. Populations were significantly reduced in core tissue of tomatoes dipped in 4-15% TSP. However, even at 15%, only about 2 log10 reduction was achieved. Upon ripening, the hue and chroma of tomatoes, indices of colour and brightness, respectively, were unaffected by treatment of TSP. The use of TSP as sanitizing agent in wash water for mature-green tomatoes appears to have good potential.
