Inactivation of foodborne pathogens on alfalfa and radish seeds by sequential treatment with chlorine dioxide gas and dry heat

This study was conducted to evaluate the antimicrobial effect of sequential treatment with chlorine dioxide (ClO2) gas and dry heat against Escherichia coli O157:H7 and Salmonella Typhimurium on alfalfa and radish seeds. Inoculated alfalfa and radish seeds were treated with 150 ppmv of ClO2 gas for 1 h followed by 70 or 80 °C dry heat for 0, 1, 3 or 5 h. Dry heat treatment alone at 80 °C for 5 h resulted in 3.08 and 3.23 log reductions of E....