Sequential treatment of hydrogen peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds without detrimental effect on seeds viability

Published on Feb 1, 2019in Food Microbiology 4.09
· DOI :10.1016/j.fm.2018.09.002
Eun-Jeong Hong1
Estimated H-index: 1
(Seoul National University),
Sang-Hyun Park21
Estimated H-index: 21
(Seoul National University),
Dong-Hyun Kang23
Estimated H-index: 23
(Seoul National University)
Abstract
Abstract The aim of this study was to inactivate Salmonella Typhimurium loaded onto alfalfa seeds with sequential treatment of hydrogen peroxide, drying, vacuum packaging, and dry heat. Also, we verified the effect of vacuum packaging in dry heat treatment. Populations of Salmonella on alfalfa seeds after sequential treatment were not detected after 8 or 3 h of dry heat treatment at 70 or 73 °C. Salmonella populations including injured cells were also reduced to below the detection limit after 8 or 4 h of dry heat treatment. The germination rate of alfalfa seeds subjected to the harshest treatment was not significantly different (P > 0.05) from that of untreated seeds. Vacuum packaging is conducive to preserving the moisture content of alfalfa seed and improving the efficiency of dry heat treatment. This study suggests that sequential treatment is recommended and applicable for decontaminating alfalfa seeds for sprout production.
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References20
Published on Jul 1, 2001in Journal of Food Protection 1.51
Vivian C.H. Wu22
Estimated H-index: 22
,
Daniel Y. C. Fung31
Estimated H-index: 31
+ 1 AuthorsL. K. Thompson1
Estimated H-index: 1
The thin agar layer (TAL) method of Kang and Fung was used to enumerate acid-injured foodborne pathogens. This method involves overlaying 14 ml of nonselective medium (tryptic soy agar [TSA]) onto a prepoured and solidified pathogen-specific, selective medium in a petri dish. After surface plating, injured cells resuscitated and grew on TSA during the first few hours of incubation; then, the selective agents from the selective medium diffused to the top layer, interacted with the recovered micro...
49 Citations Source Cite
Published on Oct 1, 2001in Journal of Food Protection 1.51
Sarah L. Holliday3
Estimated H-index: 3
,
Alan J. Scouten5
Estimated H-index: 5
,
Larry R. Beuchat74
Estimated H-index: 74
Alfalfa seeds are sometimes subjected to a scarification treatment to enhance water uptake, which results in more rapid and uniform germination during sprout production. It has been hypothesized that this mechanical abrasion treatment diminishes the efficacy of chemical treatments used to kill or remove pathogenic bacteria from seeds. A study was done to compare the effectiveness of chlorine (20,000 ppm), H 2 O 2 (8%), Ca(OH) 2 (1%), Ca(OH) 2 (1%) plus Tween 80 (1%), and Ca(OH) 2 (1%) plus Span ...
53 Citations Source Cite
Published on Jun 1, 2003in Journal of Food Protection 1.51
Elke Y. Wuytack14
Estimated H-index: 14
,
Ann M.J. Diels9
Estimated H-index: 9
+ 1 AuthorsChris W. Michiels37
Estimated H-index: 37
Garden cress, sesame, radish, and mustard seeds immersed in water were treated with high pressure (250, 300, 350, and 400 MPa) for 15 min at 20°C. After treatment, percentages of seeds germinating on water agar were recorded for up to 11 days. Of the seeds tested, radish seeds were found to be the most pressure sensitive, with seeds treated at 250 MPa reaching 100% germination 9 days later than untreated control seeds did. Garden cress seeds, on the other hand, were the most pressure resistant, ...
41 Citations Source Cite
Published on Feb 1, 2016in Food Microbiology 4.09
Eun-Jeong Hong1
Estimated H-index: 1
(Seoul National University),
Dong-Hyun Kang23
Estimated H-index: 23
(Seoul National University)
Abstract The purpose of this study was to inactivate Salmonella Typhimurium on alfalfa seeds without having negative effect on seed germination. Inoculated alfalfa seeds were treated with dry heat at 60, 70 or 80 °C for 0, 12, 18 or 24 h followed by 2% hydrogen peroxide solution (10 min). Populations of Salmonella on alfalfa seeds treated with dry heat alone (60, 70 or 80 °C) for up to 24 h were reduced by 0.26–2.76 log CFU/g, and sequential treatment with dry heat and H 2 O 2 reduced population...
13 Citations Source Cite
Published on May 1, 2003in Journal of Food Protection 1.51
Md. Latiful Bari18
Estimated H-index: 18
,
E. Nazuka2
Estimated H-index: 2
+ 2 AuthorsKenji Isshiki18
Estimated H-index: 18
In this study, the effectiveness of dry-heat treatment in combination with chemical treatments (electrolyzed oxidizing [EO] water, califresh-S, 200 ppm of active chlorinated water) with and without sonication in eliminating Escherichia coli O157:H7 on laboratory-inoculated alfalfa, radish, and mung bean seeds was compared with that of dry-heat treatment in combination with irradiation treatment. The treatment of mung bean seeds with EO water in combination with sonication followed by a rinse wit...
84 Citations Source Cite
Published on Nov 1, 2000in Journal of Food Protection 1.51
Weissinger Wr1
Estimated H-index: 1
,
Beuchat Lr1
Estimated H-index: 1
Several outbreaks of salmonellosis associated with alfalfa sprouts have been documented in the United States since 1995. This study was undertaken to evaluate various chemical treatments for their effectiveness in killing Salmonella on alfalfa seeds. Immersing inoculated seeds in solutions containing 20,000 ppm free chlorine (Ca[OC1] 2 ), 5% Na 3 PO 4 , 8% H 2 O 2 , 1% Ca(OH) 2 , 1% calcinated calcium, 5% lactic acid, or 5% citric acid for 10 min resulted in reductions of 2.0 to 3.2 log 10 CFU/ ...
101 Citations Source Cite
Published on Jul 1, 2000in Journal of Food Protection 1.51
Kathleen T. Rajkowski13
Estimated H-index: 13
,
Donald W. Thayer25
Estimated H-index: 25
There have been several recent outbreaks of salmonellosis and infections with Escherichia coli O157:H7 linked to the consumption of raw sprouts. Use of ionizing radiation was investigated as a means to reduce or to totally inactivate these pathogens, if present, on the sprouts. The radiation D value, which is the amount of irradiation in kilograys for a 1-log reduction in cell numbers, for these pathogens was established using a minimum of five doses at 19 ± 1°C. Before inoculation, the sprouts ...
94 Citations Source Cite
Published on Mar 1, 2002in Journal of Food Protection 1.51
Ratna R. Sharma7
Estimated H-index: 7
,
Ali Demirci38
Estimated H-index: 38
+ 1 AuthorsWilliam F. Fett27
Estimated H-index: 27
Alfalfa seeds inoculated with a five-strain mixture of Escherichia coli O157:H7 were immersed in water containing 4. 8, 10, and 21 ppm of ozone for 2, 4, 8, 16, 32, and 64 min at 4°C. Direct ozone sparging of seeds in water was used as an alternative mode of ozone treatment. Ozone-sparged seeds were also subsequently exposed to heat treatment at 40, 50, and 60°C for 3 h. Populations of E. coli O157:H7 on untreated and treated seeds were determined by spread plating diluted samples on tryptic soy...
90 Citations Source Cite
Published on Sep 15, 2003in International Journal of Food Microbiology 3.45
Ratna R. Sharma7
Estimated H-index: 7
(Pennsylvania State University),
Ali Demirci38
Estimated H-index: 38
(Pennsylvania State University)
Abstract Electrolyzed oxidizing water is a relatively new concept that has been utilized in agriculture, livestock management, medical sterilization, and food sanitation. Electrolyzed oxidizing (EO) water generated by passing sodium chloride solution through an EO water generator was used to treat alfalfa seeds and sprouts inoculated with a five-strain cocktail of nalidixic acid resistant Escherichia coli O157:H7. EO water had a pH of 2.6, an oxidation–reduction potential of 1150 mV and about 50...
95 Citations Source Cite
Published on Jul 1, 2005in European Food Research and Technology 1.92
Alexander Weiss4
Estimated H-index: 4
(University of Hohenheim),
Walter P. Hammes47
Estimated H-index: 47
(University of Hohenheim)
We studied the effect of hot-water treatment at various time/temperature regimes to design a decontamination process which is consistent with the recommendation of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) to reduce pathogens on seeds by 5log cfu/g. Alfalfa, mung bean and radish seeds were inoculated by immersion with more than 107 cfu/g of enterobacteria (Salmonella Senftenberg W775, S. Bovismorbificans and Escherichia coli O157:H–), dried and stored at 2 °C...
39 Citations Source Cite
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