Journal
FOOD MICROBIOLOGY
Volume 54, Issue -, Pages 127-132Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2015.10.007
Keywords
Sprout seeds; Escherichia coli O157:H7; Salmonella enterica; Chlorine dioxide; Dry-heat; Pak choi seeds; Sequential treatment
Funding
- Youlchon Foundation
- National Research Foundation of Korea (NRF) - Korea government (MSIP) [2013R1A2A2A01068475]
- National Research Foundation of Korea [2013R1A2A2A01068475] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Germination rates of 11 types of sprout seeds (alfalfa, broccoli, kohlrabi, kyona, mustard, pak choi, red kohlrabi, red radish, red young radish, tatsoi, and violet radish) treated with ClO2 (200 mg/ml, 5 min) or dry-heat (80 degrees C/23% relative humidity [RH], 24 h) were determined. Pak choi, red radish, and tatsoi seeds showed highest tolerance to both ClO2 and dry-heat treatments. Next, pak choi seeds were inoculated with Escherichia coli O157:H7 (5.4 log CFU/g) or Salmonella enterica (4.8 log CFU/g) and sequentially treated with ClO2 (200 mg/ml, 5 min), drying (45 degrees C/23% RH, 24 h), and dry heat (80 degrees C/23% RH, 48 h). E. coli O157:H7 was inactivated, but S. enterica was not eliminated (>3.8 log CFU/g reduction). Pak choi seeds inoculated with the pathogens were treated with ClO2, drying, and dry heat and subsequently sprouted for 5 days. When seeds were not completely decontaminated, initial populations of E. coli O157:H7 and S. enterica on seeds (<1.0 log CFU/g) increased to >5.3 and >8.4 log CFU/g of sprouts, respectively. This study shows that sequential treatments of pak choi seeds with ClO2, drying, and dry heat are effective in reducing large numbers of E. coli O157:H7 and S. enterica without loss of seed viability. (C) 2015 Elsevier Ltd. All rights reserved.
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