Salmonella and tomatoes

Outbreak information linking fresh tomato fruit to illnesses is reviewed in this chapter. While tomato fruit appear to support substantial proliferation of certain serovars of Salmonella enterica, detection of this pathogen in tomato plants prior to harvest is rare, and reports of Salmonella existence in tomato fruit still attached to field-grown plants are virtually non-existent. The bacterium is sensitive to UV and can be outcompeted by the native phytomicrobiota, which may explain its absence in field-grown crops. However, the persistence of certain serovars in fields and ponds of certain production areas is noted. Together with evidence of bacteria becoming internalized in tomato fruit during crop development likely through natural apertures, the presence of S. enterica in and around production fields suggests that an unusual weather event could lead to Salmonella contamination of fruit prior to harvest. The bacterium appears physiologically adaptive toward proliferation in tomato fruit. Once inside tomatoes, Salmonella is capable of sensing the availability of nutrients and physiological state of the fruit and differentially regulates specific genes. However, because Salmonella is an efficient nutrient scavenger, removal of multiple metabolic and regulatory genes was required to reduce its fitness within the fruit. Plants do not appear to recognize human enterics as pathogens, and their defenses treat them as endophytes