Internalization of Salmonella typhimurium into mango pulp and prevention of fruit pulp contamination by chlorine and copper ions.

Outbreaks of Salmonella infections associated with fresh mango consumption have occurred in recent years. The study's objective was to assess the effectiveness of chlorine and copper ions to reduce Salmonella typhimurium from hydro-cooling water and prevent fruit pulp contamination of heat-treated mangos. Mature green Tommy Atkins' mangos were immersed in water at 46.