Microbiological, physico-chemical and organoleptic attributes of a country tomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4°C and 10°C

The effect of initial head spaces of air and 5%CO2/95%N2, on the microbial flora of tomato salad (Greek style) was studied at 4°C and 10°C. The microbial flora of tomatoes comprised of lactic acid bacteria, pseudomonads and yeasts. Lactic acid bacteria were the predominant organisms in all samples. The pH dropped during the storage of country salad and this was more pronounced at 10°C. The concentration of different organic acids such as lactic, acetic, formic and propionic increased in all samples stored under modified atmosphere (MA) packaging conditions at both temperatures. The spoilage of tomatoes stored under 5%CO2/95%N2 was delayed, as indicated by the changes in their texture, color and odor, compared with those samples stored under air. When country salad was inoculated with Salmonella enteritidis, the pathogen survived but did not grow regardless of the packaging system used at both temperatures.