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Journal of Biomedicine and Biotechnology
Volume 2009, Article ID 184130, 7 pages
Research Article

Modelling the Survival of Escherichia coli O157:H7 on Raw Portioned Tomatoes, Inoculated with Aspergillus fumigatus and Emericella nidulans

1Department of Food Science, Faculty of Agricultural Science, Foggia University, Via Napoli 25, 71100 Foggia, Italy
2Department of Agro-Environmental Science, Chemistry and Crop Protection, Faculty of Agricultural Science, Foggia University, Via Napoli 25, 71100 Foggia, Italy

Received 5 March 2009; Revised 2 July 2009; Accepted 23 September 2009

Academic Editor: Lori Snyder

Copyright © 2009 Daniela Cardillo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The metabiotic interactions occurring among two fungi (Aspergillus fumigatus and Emericella nidulans) and Escherichia coli O157:H7 on raw portioned tomatoes were studied. Tomatoes, preinoculated with the moulds and inoculated with the pathogen, were packaged in air and stored at 4, 8 and 12 for 9 days; pathogen cell number and pH were monitored throughout the storage and the data were modeled using three different equations (Geeraerd, Weibull, and modified Weibull), to assess the shoulder length, the 1-log reduction time, and the death time. Both A. fumigatus and E. nidulans increased the survival of E. coli O157:H7 through the prolongation of the shoulder length; in contrast, the death time was significantly increased. The results of this paper suggested that the metabiotic interactions aspergilli/E. coli O 157:H7 could be of public concern, as the consumption of tomatoes (or other fruits and vegetables) contaminated both by the moulds and the pathogen is a possible scenario.