Attachment of Salmonella Typhimurium and survival on post-harvest produce and seed

Abstract

Salmonella contamination of post-harvest produce has been a persistent problem worldwide. We determined the effects of storage temperature (5 and 25 °C), lauric acid amide pyrrolidine (LAPY), a bacterial competitor (Bacillus subtilis) and produce rinse on attachment and survival of Salmonella on produce. Produce types but not storage temperature influenced the strength of Salmonella attachment (SR-values). SR-values were significantly (p < 0.05) greater on pistachio and soybean seed (0.53–0.76) than on alfalfa and carrot (0.10–0.13). LAPY resulted in significantly (p < 0.05) greater Salmonella reduction on alfalfa, pistachio and soybean (2.10–3.00 logs), but not on carrot (< 1.50 log). Produce rinse with peptone water significantly (p < 0.05) reduced Salmonella attachment and bacteria populations. Mitigation of Salmonella attachment by selective post-harvest decontamination measures may limit Salmonella survival and enhance produce safety.