Thermal Inactivation of Salmonella and Escherichia coli O157:H7 on Alfalfa Seeds
Abstract
Alfalfa seeds inoculated with five strains of Salmonella or Escherichia coli O157:H7 were subjected to dry heat at 55 degrees C for up to 8 days. Five-log reductions in Salmonella or E. coli O157:H7 on seeds were observed. No pathogens were detected on the sprouted seeds, which were initially inoculated with ca. 2 log CFU/g of Salmonella or more than 8 log CFU/g of E. coli O157:H7. The percentages of germination of the alfalfa seeds did not...
Paper Details
Title
Thermal Inactivation of Salmonella and Escherichia coli O157:H7 on Alfalfa Seeds
Published Date
Jul 1, 2007
Journal
Volume
70
Issue
7
Pages
1698 - 1703
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