A September abstract from the Journal of Food Protection discusses detection methods of Salmonella on tomato surfaces within 8 hours of exposure to the bacteria.

The FTI-PCR method was compared with real-time PCR, direct plating of FTI beads on xylose lysine desoxycholate, and the conventional culture method for Salmonella found in the FDA Bacteriological Analytical Manual.

Unwaxed green tomatoes were spot inoculated with a five-serovar Salmonella cocktail on smooth surfaces at levels of 100 to 104 CFU per tomato and washed in lactose broth using a shake-rub method.

The FTI-PCR method was found to be superior to the BAM Salmonella culture method for the detection of Salmonella serovars on tomato surfaces.