# Modeling of Salmonella enterica in the pulp and on the outer rind of Tommy Atkins mango (Mangifera indica) and transfer during sanitization of fruit

## TL;DR

This study models Salmonella growth in mangoes and finds that sanitization with chlorine can reduce contamination risks.

## Contribution

The study introduces predictive models for Salmonella growth in mango peel and pulp and evaluates sanitization effectiveness.

## Key findings

- Salmonella growth in mango peel and pulp is influenced by temperature, with differences in growth parameters at lower vs. higher temperatures.
- Chlorine-based hydrothermal treatment is more effective in reducing Salmonella transfer compared to non-sanitized treatments.
- Both peel and pulp of Tommy Atkins mangoes support Salmonella growth across a wide temperature range.

## Abstract

Outbreaks involving Salmonella in mangoes from Brazil have been reported in importing countries, causing social and economic losses, especially to consumers. This study aimed to develop predictive models for the growth kinetics of Salmonella enterica serovar Typhi in the peel and pulp of Tommy Atkins mangoes as a function of temperature, as well as to evaluate the transfer of S. enterica serovar Typhimurium from contaminated to non-contaminated fruits. No significant differences in kinetic parameters were observed between peel and pulp. At lower temperatures (7, 10, and 15 °C), significant differences (p ≤ 0.05) were found in lag phase (λ), whereas at higher temperatures (25, 30, and 35 °C), significant differences were observed in the maximum specific growth rate (µ). The secondary models developed (R² > 0.88) adequately described the effect of temperature on λ and µ in both peel and pulp. In the transfer assay, the passage of S. Typhimurium from the surface of inoculated mangoes to non-inoculated fruits was low. The hydrothermal treatment with chlorine was more effective in reducing S. Typhimurium transfer rates compared with hydrothermal treatment without sanitizer. The results demonstrate that both the peel and pulp of mangoes support Salmonella growth over a wide temperature range and indicate that exposure of Tommy Atkins mango surfaces to chlorinated solution during hydrothermal treatment may reduce the risk of salmonellosis.