Tomato variety, maturity influences salmonella response

Aging increases the risk of salmonella contamination in tomatoes. Green tomatoes resist salmonella more than ripe red ones.
A Univ. of Fla. study found that tomato variety and maturity influence the way salmonella bacteria respond to the fruit. It may be possible to reduce fruit susceptibility to contamination during and after harvest by monitoring ripeness.
The research findings suggest that tomato cultivars may be able to be bred to have more resistance to contamination. The findings also support the thinking that contamination isn’t caused solely by hygiene problems during pinking and handling.
Tomato varieties are being screened to determine which varieties are most resistant to salmonella contamination. The researchers also plan to examine field irrigation and fertilization to determine if they impact produce safety.

Pictured: Univ. of Fla. researchers Max Teplitski (left) and Jason Noel are screening tomato varieties to determine which ones are most resistant to salmonella.
Photo courtesy of Univ. of Fla.