The demand for vinaigrettes and salsa is experiencing substantial growth in demand worldwide, with the market value expected to reach $19 billion by 2030. These products are susceptible to contamination caused by pathogenic microorganisms such as E. coli O157: H7 and Cryptosporidium parvum, because of their ability to thrive in acidic conditions. This study investigates the persistence of these pathogens in pico de gallo and vinaigrettes, at varying temperatures and pH levels. Our findings indicate that E. coli O157:H7 is not inactivated by pico de gallo ingredients at 4°C and 10°C for 15 days, whereas low pH Italian vinaigrette can effectively kill it, but bacterial viability can persist for up to 7 days if the pH increases above 3. Additionally, C. parvum oocysts remain viable for up to 15 days in pico de gallo and 7 days in vinaigrettes. The study benefits the researchers to develop effective strategies.
