Growth, Reduction, and Survival of Bacteria on Tomatoes
Tomato producers are committed to taking proactive steps to ensure and enhance the safety of their fresh-market tomatoes, but even with better food safety controls, the risk for outbreaks of illness associated with tomato consumption still exists. This 32-page fact sheet highlights current tomato sa...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2012-06-01
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| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/119881 |
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| Summary: | Tomato producers are committed to taking proactive steps to ensure and enhance the safety of their fresh-market tomatoes, but even with better food safety controls, the risk for outbreaks of illness associated with tomato consumption still exists. This 32-page fact sheet highlights current tomato safety related studies on the growth, reduction, and survival of bacteria on fresh-market tomatoes. The authors evaluated bacterial studies on natural antimicrobials and detergents, as well as food processing, cross-contamination, and shelf-life studies. Written by Angela M. Valadez, Keith R. Schneider, and Michelle D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, May 2012.
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| ISSN: | 2576-0009 |