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Kim SH, Park SH, Ahn JB, Kang DH. Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance. Food Microbiol 2024; 117:104373. [PMID: 37918996 DOI: 10.1016/j.fm.2023.104373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 08/26/2023] [Accepted: 08/28/2023] [Indexed: 11/04/2023]
Abstract
Superheated steam (SHS) is a powerful technology used to reduce bacteria on food surfaces while causing less damage to the underlying sublayer of food compared to conventional heating treatments. In this study, a semi-continuous SHS system was developed to inactivate foodborne pathogens within 1 s (Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes) on radish seed surfaces and to enhance the seeds' salinity tolerance, which is vital for adapting to arid and semi-arid regions. The temperature of the SHS was set to 200 °C and 300 °C, with flow rates of 5 m/s and 7 m/s, and treatments were cycled either once or three times. As a result, increased temperature (200 °C-300 °C) and number of treatments (1 time to 3 times) led to a significantly larger microbial reduction on the surface of radish seeds. E. coli O157:H7, S. enterica, and L. monocytogenes were reduced by 4.42, 4.73, and 3.95 log CFU/g (P < 0.05), respectively, after three SHS treatments at 300 °C and 7 m/s. However, due to the ongoing potential for recovery of residual microorganisms, further research involving combinations is essential to enhance the microbicidal effect. Water imbibition showed significantly higher values in the SHS-treated group up to 30 min, indicating faster germination rates in the SHS-treated group (71.3-81.3%) compared to the control group (52.7%) on the second day, indicating a significant enhancement in germination rate. In addition, the salinity resistance of the radish seeds increased after SHS treatment. When moisturized with 0.5% NaCl solution, more radish seeds germinated after treatment with SHS (40%) than controls (22.7%) (P < 0.05). The results of this study, the first to apply semi-continuous SHS to seeds, are expected to serve as a cornerstone for future pilot-scale investigations aiming to implement the system within the seed industry.
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Affiliation(s)
- Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
| | - Jun-Bae Ahn
- 4 School of Food Service & Culinary Arts, Seowon University, Cheongju, Chungbuk, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.
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2
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Mohammad Z, Kalbasi-Ashtari A, Riskowski G, Juneja V, Castillo A. Inactivation of Salmonella and Shiga toxin-producing Escherichia coli (STEC) from the surface of alfalfa seeds and sprouts by combined antimicrobial treatments using ozone and electrolyzed water. Food Res Int 2020; 136:109488. [PMID: 32846570 DOI: 10.1016/j.foodres.2020.109488] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 06/20/2020] [Accepted: 06/23/2020] [Indexed: 01/24/2023]
Abstract
Individual chemical and non-chemical treatments have failed to disinfect alfalfa seeds and sprouts from pathogens thoroughly. This study investigated the disinfection of alfalfa seeds and sprouts using a procedure combining ozone with acidic (pH 3.0) electrolyzed water (AEW). Inoculated alfalfa seeds with a cocktail of 3 strains Salmonella and 3 strains of STEC were treated sequentially with aqueous ozone followed by AEW. Treatment started by immersing the samples into ozonated water (5 mg/L ozone) for 15 or 20 min with persistent oxygen feeding pressurized with 10 psi. The samples then were immersed in 1 L of AEW for 15 min. Salmonella and STEC were significantly (P < 0.05) reduced by 3.6 and 2.9 log CFU/g on seeds respectively, and by 3.1 and 3.0 log CFU/g reduction on sprouts. Significant differences (P < 0.05) were found in the magnitude of the log reduction between Salmonella and STEC on seeds and between seeds and sprouts. Using combined treatments showed no significant changes in the quality, including shelf life, weight, and color in sprouts as compared to controls. The findings suggest that the combination of ozone and AEW is effective in inactivation of Salmonella and STEC on alfalfa seeds and sprouts with no adverse effects on sprouts quality.
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Affiliation(s)
- Zahra Mohammad
- Department of Nutrition and Food Science, Texas A&M University, 373 Olsen Blvd, College Station, TX 77843, United States
| | - Ahmed Kalbasi-Ashtari
- Department of Biological and Agricultural Engineering, Texas A&M University, 333 Spence St, College Station, TX 77843, United States
| | - Gerald Riskowski
- Department of Biological and Agricultural Engineering, Texas A&M University, 333 Spence St, College Station, TX 77843, United States
| | - Vijay Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States
| | - Alejandro Castillo
- Department of Animal Sciences, Texas A&M University, 474 Olsen Blvd., College Station, TX 77845, United States.
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3
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Escamilla D, Rosso ML, Zhang B. Identification of fungi associated with soybeans and effective seed disinfection treatments. Food Sci Nutr 2019; 7:3194-3205. [PMID: 31660133 PMCID: PMC6804755 DOI: 10.1002/fsn3.1166] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 06/26/2019] [Accepted: 07/01/2019] [Indexed: 12/01/2022] Open
Abstract
Sprouts can be a vehicle for the transmission of several pathogens capable of causing human illness, and the potential source of contamination is seed used for sprouting. The limited information about seed-borne pathogens as well as their incidence on soybean seeds for soybean sprout industry led the objectives of this study that were to identify seed-borne pathogens on commercial sprout soybean seeds and to evaluate different decontamination treatments on disinfection effectiveness and sprout quality. Seeds of "MFS-561," a sprout soybean cultivar, from three production regions were used in this study. The internal transcribed spacer (ITS1 and ITS2) DNA sequences of the isolated fungi from MFS-561 seeds were used for species identification. Seven disinfection treatments were evaluated on their effectiveness on reducing fungal incidence and impact on sprout characteristics. Out of 55 fungal isolates obtained from the soybean seeds, seven species and six genera were identified. The most frequent genera across regions were Alternaria, Diaphorte, and Fusarium. The treatment of soaking seeds in 2% calcium hypochlorite for 10 min and 5% acetic acid for 2 min before sprouting were promising seed disinfection treatments as they significantly reduced fungi incidence without any negative effects on sprout quality.
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Affiliation(s)
| | - Maria Luciana Rosso
- School of Plant and Environmental SciencesVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
| | - Bo Zhang
- School of Plant and Environmental SciencesVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
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4
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Kang JW, Lee JI, Jeong SY, Kim YM, Kang DH. Effect of 222-nm krypton-chloride excilamp treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on alfalfa seeds and seed germination. Food Microbiol 2019; 82:171-176. [DOI: 10.1016/j.fm.2019.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 07/17/2018] [Accepted: 01/26/2019] [Indexed: 11/25/2022]
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5
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Hong EJ, Park SH, Kang DH. Sequential treatment of hydrogen peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds without detrimental effect on seeds viability. Food Microbiol 2019; 77:130-136. [DOI: 10.1016/j.fm.2018.09.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 06/29/2018] [Accepted: 09/01/2018] [Indexed: 11/30/2022]
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6
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Mohammad Z, Kalbasi-Ashtari A, Riskowski G, Castillo A. Reduction of Salmonella and Shiga toxin-producing Escherichia coli on alfalfa seeds and sprouts using an ozone generating system. Int J Food Microbiol 2019; 289:57-63. [DOI: 10.1016/j.ijfoodmicro.2018.08.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2018] [Revised: 08/09/2018] [Accepted: 08/21/2018] [Indexed: 11/16/2022]
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7
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Medo J, Žiarovská J, Medová J, Javoreková S, Kyseľ M, Hricová A. Endophytic bacterial diversity decrease in amaranth mutant lines after radiation mutagenesis. Cereal Chem 2018. [DOI: 10.1002/cche.10006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Juraj Medo
- Faculty of Biotechnology and Food Sciences Department of Microbiology Slovak University of Agriculture in Nitra Nitra Slovakia
| | - Jana Žiarovská
- Faculty of Agrobiology and Food Resources Department of Genetics and Plant Breeding Slovak University of Agriculture in Nitra Nitra Slovakia
| | - Janka Medová
- Faculty of Natural sciences Department of Mathematics University of Constantine the Philosopher in Nitra Nitra Slovakia
| | - Soňa Javoreková
- Faculty of Biotechnology and Food Sciences Department of Microbiology Slovak University of Agriculture in Nitra Nitra Slovakia
| | - Matúš Kyseľ
- Faculty of Agrobiology and Food Resources Department of Genetics and Plant Breeding Slovak University of Agriculture in Nitra Nitra Slovakia
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8
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Liu R, Yu ZL. Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts. Journal of Food Science and Technology 2017; 54:995-1001. [PMID: 28303050 DOI: 10.1007/s13197-016-2445-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/06/2016] [Accepted: 12/13/2016] [Indexed: 12/01/2022]
Abstract
The efficacy of acidic electrolyzed water (AEW) for reducing total bacteria, coliforms, yeast and mold counts on commercial mung bean sprouts was investigated. The impact of pH, available chlorine concentration (ACC) and the cleaning method on antimicrobial efficacy of AEW was studied. AEW with a pH of 4.47 reduced the total bacterial, coliform, and yeast and mold counts on mung bean sprouts by 1.23, 1.42 and 1.25 log CFU/g, respectively. The efficacy of AEW increased with increasing ACC, and further studies showed that its antimicrobial ability was based on a combination of pH and ACC values. Cleaning using ultrasonic waves enhanced the antimicrobial activity of electrolyzed water, achieving reduction of 2.46, 2.13 and 2.92 log CFU/g for total bacterial, yeast and mold, and coliform counts, respectively. These results have indicated that using ultrasonic waves as a cleaning method, combined with AEW, could be a promising way to reduce the microbial populations on mung bean sprouts.
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Affiliation(s)
- Rui Liu
- Life Sciences Department, Yuncheng University, No. 1155 Fudan West Street, Yanhu, Yuncheng, 044000 People's Republic of China
| | - Zhang-Long Yu
- Cotton Research Institute, Shanxi Academy of Agricultural Sciences, No. 118 The Yellow River Avenue, Yanhu, Yuncheng, 044000 People's Republic of China
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9
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Comparison of gamma and electron beam irradiation in reducing populations of E. coli artificially inoculated on mung bean, clover and fenugreek seeds, and affecting germination and growth of seeds. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2016.09.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Sahan N, Tornuk F. Application of plant hydrosols for decontamination of wheat, lentil and mung bean seeds prior to sprouting. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2016.0858] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Sahan
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Davutpasa Campus, 34210 Esenler, Istanbul, Turkey
| | - F. Tornuk
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Davutpasa Campus, 34210 Esenler, Istanbul, Turkey
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11
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Hong EJ, Kang DH. Effect of sequential dry heat and hydrogen peroxide treatment on inactivation of Salmonella Typhimurium on alfalfa seeds and seeds germination. Food Microbiol 2015; 53:9-14. [PMID: 26678124 DOI: 10.1016/j.fm.2015.08.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 07/21/2015] [Accepted: 08/04/2015] [Indexed: 11/16/2022]
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 H2O2 reduced populations by 1.66-3.60 log CFU/g. The germination percentage of seeds subjected to sequential treatments was significantly enhanced to up to 97%, whereas that of untreated seeds was only 79.5%. This study suggests that sequential treatment with dry heat and hydrogen peroxide is applicable for reducing levels of Salmonella on seeds while simultaneously enhancing seeds germinability.
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Affiliation(s)
- Eun-Jeong Hong
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea.
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12
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Dechet AM, Herman KM, Chen Parker C, Taormina P, Johanson J, Tauxe RV, Mahon BE. Outbreaks caused by sprouts, United States, 1998-2010: lessons learned and solutions needed. Foodborne Pathog Dis 2015; 11:635-44. [PMID: 25076040 DOI: 10.1089/fpd.2013.1705] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
After a series of outbreaks associated with sprouts in the mid-1990s, the U.S. Food and Drug Administration (FDA) published guidelines in 1999 for sprouts producers to reduce the risk of contamination. The recommendations included treating seeds with an antimicrobial agent such as calcium hypochlorite solution and testing spent irrigation water for pathogens. From 1998 through 2010, 33 outbreaks from seed and bean sprouts were documented in the United States, affecting 1330 reported persons. Twenty-eight outbreaks were caused by Salmonella, four by Shiga toxin-producing Escherichia coli, and one by Listeria. In 15 of the 18 outbreaks with information available, growers had not followed key FDA guidelines. In three outbreaks, however, the implicated sprouts were produced by firms that appeared to have implemented key FDA guidelines. Although seed chlorination, if consistently applied, reduces pathogen burden on sprouts, it does not eliminate the risk of human infection. Further seed and sprouts disinfection technologies, some recently developed, will be needed to enhance sprouts safety and reduce human disease. Improved seed production practices could also decrease pathogen burden but, because seeds are a globally distributed commodity, will require international cooperation.
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Affiliation(s)
- Amy M Dechet
- 1 Medical Education, Portland Providence Medical Center , Portland, Oregon
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13
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Wang Q, Kniel KE. Effectiveness of Calcium Hypochlorite on Viral and Bacterial Contamination of Alfalfa Seeds. Foodborne Pathog Dis 2014; 11:759-68. [DOI: 10.1089/fpd.2014.1766] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Qing Wang
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware
| | - Kalmia E. Kniel
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware
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14
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Dev SR, Demirci A, Graves RE, Puri VM. Optimization and modeling of an electrolyzed oxidizing water based Clean-In-Place technique for farm milking systems using a pilot-scale milking system. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.02.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Bachelli MLB, Amaral RDÁ, Benedetti BC. Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite. Braz J Microbiol 2014; 44:673-8. [PMID: 24516433 PMCID: PMC3910173 DOI: 10.1590/s1517-83822013005000065] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2010] [Accepted: 11/13/2012] [Indexed: 11/22/2022] Open
Abstract
Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for alternative methods to sodium hypochlorite has been emerging as a matter of great interest. The suitability of chlorine dioxide (60 mg L(-1)/10 min), peracetic acid (100 mg L(-1)/15 min) and ozonated water (1.2 mg L(-1)/1 min) as alternative sanitizers to sodium hypochlorite (150 mg L(-1) free chlorine/15 min) were evaluated. Minimally processed lettuce washed with tap water for 1 min was used as a control. Microbiological analyses were performed in triplicate, before and after sanitization, and at 3, 6, 9 and 12 days of storage at 2 ± 1 °C with the product packaged on LDPE bags of 60 μm. It was evaluated total coliforms, Escherichia coli, Salmonella spp., psicrotrophic and mesophilic bacteria, yeasts and molds. All samples of minimally processed lettuce showed absence of E. coli and Salmonella spp. The treatments of chlorine dioxide, peracetic acid and ozonated water promoted reduction of 2.5, 1.1 and 0.7 log cycle, respectively, on count of microbial load of minimally processed product and can be used as substitutes for sodium hypochlorite. These alternative compounds promoted a shelf-life of six days to minimally processed lettuce, while the shelf-life with sodium hypochlorite was 12 days.
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Affiliation(s)
- Mara Lígia Biazotto Bachelli
- Laboratório de Tecnologia Pós-colheita, Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas, Campinas, SP, Brazil
| | - Rívia Darla Álvares Amaral
- Laboratório de Tecnologia Pós-colheita, Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas, Campinas, SP, Brazil
| | - Benedito Carlos Benedetti
- Laboratório de Tecnologia Pós-colheita, Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas, Campinas, SP, Brazil
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16
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Sikin AM, Zoellner C, Rizvi SSH. Current intervention strategies for the microbial safety of sprouts. J Food Prot 2013; 76:2099-123. [PMID: 24290689 DOI: 10.4315/0362-028x.jfp-12-437] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sprouts have gained popularity worldwide due to their nutritional values and health benefits. The fact that their consumption has been associated with numerous outbreaks of foodborne illness threatens the $250 million market that this industry has established in the United States. Therefore, sprout manufacturers have utilized the U.S. Food and Drug Administration recommended application of 20,000 ppm of calcium hypochlorite solution to seeds before germination as a preventative method. Concentrations of up to 200 ppm of chlorine wash are also commonly used on sprouts. However, chlorine-based treatment achieves on average only 1- to 3-log reductions in bacteria and is associated with negative health and environmental issues. The search for alternative strategies has been widespread, involving chemical, biological, physical, and hurdle processes that can achieve up to 7-log reductions in bacteria in some cases. The compilation here of the current scientific data related to these techniques is used to compare their efficacy for ensuring the microbial safety of sprouts and their practicality for commercial producers. Of specific importance for alternative seed and sprout treatments is maintaining the industry-accepted germination rate of 95% and the sensorial attributes of the final product. This review provides an evaluation of suggested decontamination technologies for seeds and sprouts before, during, and after germination and concludes that thermal inactivation of seeds and irradiation of sprouts are the most practical stand-alone microbial safety interventions for sprout production.
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Affiliation(s)
- Adi Md Sikin
- Institute of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853-7201, USA; Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia.
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17
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Hwang EN, Kang SM, Kim JK, Lee JW, Park JH. Screening of Radio-resistant Lactic Acid Bacteria. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.3.335] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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18
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Ding H, Fu TJ, Smith MA. Microbial Contamination in Sprouts: How Effective Is Seed Disinfection Treatment? J Food Sci 2013; 78:R495-501. [DOI: 10.1111/1750-3841.12064] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Accepted: 12/26/2012] [Indexed: 11/30/2022]
Affiliation(s)
| | - Tong-Jen Fu
- U.S. Food and Drug Administration, Div. of Food Processing Science & Technology; Bedford Park; IL; U.S.A
| | - Michelle A. Smith
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition; College Park; MD; U.S.A
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19
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Growth and quality of soybean sprouts (Glycine max L. Merrill) as affected by gamma irradiation. Radiat Phys Chem Oxf Engl 1993 2013. [DOI: 10.1016/j.radphyschem.2012.09.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Growth, anatomy and enzyme activity changes in maize roots induced by treatment of seeds with low-temperature plasma. Biologia (Bratisl) 2012. [DOI: 10.2478/s11756-012-0046-5] [Citation(s) in RCA: 125] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Scientific Opinion on the risk posed by Shiga toxin-producingEscherichia coli(STEC) and other pathogenic bacteria in seeds and sprouted seeds. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2424] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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22
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Nei D, Latiful BM, Enomoto K, Inatsu Y, Kawamoto S. Disinfection of Radish and Alfalfa Seeds Inoculated withEscherichia coliO157:H7 andSalmonellaby a Gaseous Acetic Acid Treatment. Foodborne Pathog Dis 2011; 8:1089-94. [DOI: 10.1089/fpd.2011.0901] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Daisuke Nei
- Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan
| | - Bari M. Latiful
- Center for Advanced Research in Sciences, University of Dhaka, Dhaka, Bangladesh
| | | | - Yasuhiro Inatsu
- Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan
| | - Shinnichi Kawamoto
- Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan
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Inactivation of Escherichia coli O157:H7 on radish seeds by sequential treatments with chlorine dioxide, drying, and dry heat without loss of seed viability. Appl Environ Microbiol 2011; 77:6680-6. [PMID: 21803896 DOI: 10.1128/aem.05715-11] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
We developed and validated a treatment to inactivate Escherichia coli O157:H7 on radish seeds without decreasing seed viability. Treatments with aqueous ClO(2) followed by drying and dry-heat treatments were evaluated for efficacy to inactivate the pathogen. Conditions to dry radish seeds after treatment with water (control) or ClO(2) were established. When treated seeds with high water activity (a(w)) (>0.99) were stored at 45°C and 23% relative humidity (RH), the a(w) decreased to <0.30 within 24 h. Drying high-a(w) seeds before exposing them to dry-heat treatment (≥60°C) was essential to preserve seed viability. The germination rate of radish seeds which had been immersed in water for 5 min, dried at 45°C and 23% RH for 24 h, and heated at 70°C for 48 h or at 80°C for 24 h was not significantly decreased (P ≤ 0.05) compared to that of untreated radish seeds. Sequential treatments with ClO(2) (500 μg/ml, 5 min), drying (45°C, 23% RH, 24 h), and dry heating (70°C, 23% RH, 48 h) eliminated E. coli O157:H7 (5.9 log CFU/g) on radish seeds and, consequently, sprouts produced from them without decreasing the germination rate. These sequential treatments are recommended for application to radish seeds intended for sprout production.
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Combined Effect of Low-Dose Irradiation and Acidified Sodium Chlorite Washing onEscherichia coliO157:H7 Inoculated on Mung Bean Seeds. Foodborne Pathog Dis 2010; 7:1217-23. [DOI: 10.1089/fpd.2010.0565] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Buchholz A, Matthews K. Reduction of Salmonella on alfalfa seeds using peroxyacetic acid and a commercial seed washer is as effective as treatment with 20 000 ppm of Ca(OCl)2. Lett Appl Microbiol 2010; 51:462-8. [DOI: 10.1111/j.1472-765x.2010.02929.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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Aly AA, El-Beltagi HES. Influence of ionizing irradiation on the antioxidant enzymes of Vicia faba L. GRASAS Y ACEITES 2010. [DOI: 10.3989/gya.111509] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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27
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Bari ML, Enomoto K, Nei D, Kawamoto S. Practical evaluation of Mung bean seed pasteurization method in Japan. J Food Prot 2010; 73:752-7. [PMID: 20377967 DOI: 10.4315/0362-028x-73.4.752] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method for inactivating these organisms on the seeds before sprouting is needed. The current pasteurization method for mung beans in Japan (hot water treatment at 85 degrees C for 10 s) was more effective for disinfecting inoculated E. coli O157:H7, Salmonella, and nonpathogenic E. coli on mung bean seeds than was the calcium hypochlorite treatment (20,000 ppm for 20 min) recommended by the U.S. Food and Drug Administration. Hot water treatment at 85 degrees C for 40 s followed by dipping in cold water for 30 s and soaking in chlorine water (2,000 ppm) for 2 h reduced the pathogens to undetectable levels, and no viable pathogens were found in a 25-g enrichment culture and during the sprouting process. Practical tests using a working pasteurization machine with nonpathogenic E. coli as a surrogate produced similar results. The harvest yield of the treated seed was within the acceptable range. These treatments could be a viable alternative to the presently recommended 20,000-ppm chlorine treatment for mung bean seeds.
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Affiliation(s)
- M L Bari
- National Food Research Institute, Tsukuba 305-8642, Japan.
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Rajkowski KT, Ashurst K. Use of 1% peroxyacetic acid sanitizer in an air-mixing wash basin to remove bacterial pathogens from seeds. Foodborne Pathog Dis 2010; 6:1041-6. [PMID: 19630514 DOI: 10.1089/fpd.2009.0267] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
To achieve the production of pathogen-free sprouts, there must be appropriate mixing of liquid sanitizer with the seeds to assure contact. Commercial treatments by irradiation or ozone gas of Salmonella spp. artificially inoculated seeds were compared, and these resulted in a 1 log reduction after all treatments. Use of peroxyacetic acid (1%) sanitizer on Salmonella spp. or Escherichia coli O157:H7 inoculated alfalfa seeds consistently resulted in a greater than 1 log reduction. In addition, during these studies debris was noted after the seeds were removed. Based on this observation, an air-mixing wash basin was developed for commercial use. Validation was done by commercial growers using 1% peroxyacetic acid sanitizer to wash seeds in the air-mixing basin, followed by sprouting the seeds. No positive or false-positive pathogen results were reported after the required testing of the sprout water (run-off during sprouting). Use of 1% peroxyacetic acid sanitizer in the air-mixing wash basin does provide the sprout grower an effective means of sanitizing sprout seeds.
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Affiliation(s)
- Kathleen T Rajkowski
- Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania, USA.
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29
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Kobori N, Mastrangel T, Cicero S, Cassieri P, Moraes M, Walder J. Effects of Gamma Irradiation on Physiological and Phytosanitary Qualities of Brazilian Castor Bean Seeds, Ricinus communis (cv. IAC Guarani). ACTA ACUST UNITED AC 2010. [DOI: 10.3923/rjss.2010.70.81] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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30
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Bari L, Enomoto K, Nei D, Kawamoto S. Scale-Up Seed Decontamination Process to InactivateEscherichia coliO157:H7 andSalmonellaEnteritidis on Mung Bean Seeds. Foodborne Pathog Dis 2010; 7:51-6. [DOI: 10.1089/fpd.2009.0389] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Latiful Bari
- National Food Research Institute, Tsukuba, Japan
| | | | - Daisuke Nei
- National Food Research Institute, Tsukuba, Japan
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31
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Maity J, Kar S, Banerjee S, Chakraborty A, Santra S. Effects of gamma irradiation on long-storage seeds of Oryza sativa (cv. 2233) and their surface infecting fungal diversity. Radiat Phys Chem Oxf Engl 1993 2009. [DOI: 10.1016/j.radphyschem.2009.06.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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MAITY JYOTIPRAKASH, CHAKRABORTY ANINDITA, SANTRA SUBHASC. EFFECTS OF STERILIZATION BY GAMMA RADIATION OF EDIBLE STOREDVIGNA MUNGOL. ANDTRITICUM AESTIVUML. SEED INFESTED WITH SURFACE MICROFLORA IN INDIA. J Food Saf 2009. [DOI: 10.1111/j.1745-4565.2009.00168.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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Bari ML, Nei D, Enomoto K, Todoriki S, Kawamoto S. Combination treatments for killing Escherichia coli O157:H7 on alfalfa, radish, broccoli, and mung bean seeds. J Food Prot 2009; 72:631-6. [PMID: 19343955 DOI: 10.4315/0362-028x-72.3.631] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, the effectiveness of prolonged dry-heat treatment (50 degrees C) alone or in combination with chemical treatments (1% oxalic acid, 0.03% phytic acid, 50% ethanol, electrolyzed acidic water, and electrolyzed alkaline water) in eliminating Escherichia coli O157:H7 on laboratory-inoculated alfalfa, radish, broccoli, and mung bean seeds was compared with that of dry-heat treatment in combination with irradiation treatment. Dry-heat treatment for 17 or 24 h alone could reduce E. coli O157:H7 numbers to below detectable levels in radish, broccoli, and alfalfa seeds, but was unable to reduce the pathogen numbers to below the detectable level in mung bean seeds. In addition, dry-heat treatment for 17 h plus sanitizer treatments were effective in greatly reducing pathogen populations on radish, broccoli, and alfalfa seeds, without compromising the quality of the sprouts, but these treatments did not eliminate the pathogen from radish and alfalfa seeds. Seventeen hours of dry heat followed by a 1.0-kGy dose of irradiation completely eliminated E. coli O157:H7 from radish and mung bean seeds, whereas only a minimum radiation dose of 0.25 kGy was required to completely eliminate the pathogen from broccoli and alfalfa seeds. Dry heat in combination with radiation doses of up to 1.0 kGy did not negatively impact the seed germination rate or length of alfalfa, broccoli, and radish seeds or the length of alfalfa, broccoli, and radish sprouts, but did decrease the length of mung bean sprouts.
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Affiliation(s)
- M L Bari
- National Food Research Institute, Kannondai-2-1-12, Tsukuba 305-8642, Japan.
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34
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Elimination of Escherichia coli O157:H7 from Alfalfa seeds through a combination of high hydrostatic pressure and mild heat. Appl Environ Microbiol 2009; 75:1901-7. [PMID: 19218418 DOI: 10.1128/aem.02531-08] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Escherichia coli O157:H7 has been associated with contaminated seed sprout outbreaks. The majority of these outbreaks have been traced to sprout seeds contaminated with low levels of pathogens. Sanitizing sprout seeds presents a unique challenge in the arena of produce safety in that even a low residual pathogen population remaining on contaminated seed after treatments appears capable of growing to very high levels during sprouting. In this study, the effectiveness of high-pressure treatment in combination with low and elevated temperatures was assessed for its ability to eliminate E. coli O157:H7 on artificially contaminated alfalfa seeds. Inoculated seed samples were treated at 600 MPa for 2 min at 4, 20, 25, 30, 35, 40, 45, and 50 degrees C. The pressure sensitivity of the pathogenic bacteria was strongly dependent on the treatment temperature. At 40 degrees C, the process was adequate in eliminating a 5-log-unit population on the seeds with no adverse effect on seed viability. Three treatments carried out at reduced pressure levels and/or extended treatment time, 550 MPa for 2 min at 40 degrees C, 300 MPa for 2 min at 50 degrees C, and 400 MPa for 5 min at 45 degrees C, were equally lethal to the pathogen. When all three treatments were compared in terms of their impact on seed viability, the process of 550 MPa for 2 min at 40 degrees C was the most desirable, achieving final germination percentages and sprout sizes statistically similar to those of control untreated seeds (P > 0.05).
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35
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Bari ML, Sugiyama J, Kawamoto S. Repeated Quick Hot-and-Chilling Treatments for the Inactivation of Escherichia coli O157:H7 in Mung Bean and Radish Seeds. Foodborne Pathog Dis 2009; 6:137-43. [DOI: 10.1089/fpd.2008.0143] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Md. Latiful Bari
- Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan
| | - Jun Sugiyama
- Instrumentation and Information Engineering Laboratory, National Food Research Institute, Tsukuba, Japan
| | - Shinnichi Kawamoto
- Instrumentation and Information Engineering Laboratory, National Food Research Institute, Tsukuba, Japan
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36
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Maity J, Chakraborty A, Chanda S, Santra S. Effect of gamma radiation on growth and survival of common seed-borne fungi in India. Radiat Phys Chem Oxf Engl 1993 2008. [DOI: 10.1016/j.radphyschem.2008.02.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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37
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Bari ML, Inatsu Y, Isobe S, Kawamoto S. Hot water treatments to inactivate Escherichia coli O157:H7 and Salmonella in mung bean seeds. J Food Prot 2008; 71:830-4. [PMID: 18468042 DOI: 10.4315/0362-028x-71.4.830] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method is needed to inactivate these organisms on the seeds before they are sprouted. This study was conducted to assess the effectiveness of various hot water treatments to inactivate E. coli O157:H7 and Salmonella populations on mung beans seeds intended for sprout production and to determine the effect of these treatments on seed germination after the seeds were dipped in chilled water for 30 s. Mung bean seed inoculated with four-strain cocktails of E. coli O157:H7 and Salmonella were soaked into hot water at 80 and 90 degrees C with shaking for various periods and then dipped in chilled water for 30 s. The treated seeds were then assessed for the efficacy of the treatment for reducing populations of the pathogens and the effects of the treatment on germination. After inoculation and air drying, 6.08 +/- 0.34 log CFU/g E. coli O157:H7 and 5.34 +/- 0.29 log CFU/g Salmonella were detected on the seeds. After hot water treatment at 90 degrees C for 90 s followed by dipping in chilled water for 30 s, no viable pathogens were found and no survivors were found in the enrichment medium and during the sprouting process. The germination yield of the seed was not affected significantly. Therefore, hot water treatment followed by dipping in chilled water for 30 s could be an effective seed decontamination method for mung bean seeds intended for sprout production.
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Affiliation(s)
- M L Bari
- National Food Research Institute, Kannondai-2-1-12, Tsukuba 305-8642, Japan.
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38
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Salmonella infections associated with mung bean sprouts: epidemiological and environmental investigations. Epidemiol Infect 2008; 137:357-66. [DOI: 10.1017/s0950268808000411] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
SUMMARYWe investigated an outbreak of Salmonella Enteritidis (SE) infections linked to raw mung bean sprouts in 2000 with two case-control studies and reviewed six similar outbreaks that occurred in 2000–2002. All outbreaks were due to unusual phage types (PT) of SE and occurred in the United States (PT 33, 1, and 913), Canada (PT 11b and 913), and The Netherlands (PT 4b). PT 33 was in the spent irrigation water and a drain from one sprout grower. None of the growers disinfected seeds at recommended concentrations. Only two growers tested spent irrigation water; neither discarded the implicated seed lots after receiving a report of Salmonella contamination. We found no difference in the growth of SE and Salmonella Newport on mung beans. Mung bean sprout growers should disinfect seeds, test spent irrigation water, and discontinue the use of implicated seed lots when pathogens are found. Laboratories should report confirmed positive Salmonella results from sprout growers to public health authorities.
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Abstract
Contaminated food continues to be the principal vehicle for transmission of Escherichia coli O157:H7 and other Shiga toxin-producing E. coli (STEC) to humans. A large number of foods, including those associated with outbreaks (alfalfa sprouts, fresh produce, beef, and unpasteurized juices), have been the focus of intensive research studies in the past few years (2003 to 2006) to assess the prevalence and identify effective intervention and inactivation treatments for these pathogens. Recent analyses of retail foods in the United States revealed E. coli O157:H7 was present in 1.5% of alfalfa sprouts and 0.17% of ground beef but not in some other foods examined. Differences in virulence patterns (presence of both stx1 and stx2 genes versus one stx gene) have been observed among isolates from beef samples obtained at the processing plant compared with retail outlets. Research has continued to examine survival and growth of STEC in foods, with several models being developed to predict the behavior of the pathogen under a wide range of environmental conditions. In an effort to develop effective strategies to minimize contamination, several influential factors are being addressed, including elucidating the underlying mechanism for attachment and penetration of STEC into foods and determining the role of handling practices and processing operations on cross-contamination between foods. Reports of some alternative nonthermal processing treatments (high pressure, pulsed-electric field, ionizing radiation, UV radiation, and ultrasound) indicate potential for inactivating STEC with minimal alteration to sensory and nutrient characteristics. Antimicrobials (e.g., organic acids, oxidizing agents, cetylpyridinium chloride, bacteriocins, acidified sodium chlorite, natural extracts) have varying degrees of efficacy as preservatives or sanitizing agents on produce, meat, and unpasteurized juices. Multiple-hurdle or sequential intervention treatments have the greatest potential to minimize transmission of STEC in foods.
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Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
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40
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Microbiology of retail mung bean sprouts vended in public markets of National Capital Region, Philippines. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.09.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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41
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Trampuz A, Piper KE, Steckelberg JM, Patel R. Effect of gamma irradiation on viability and DNA of Staphylococcus epidermidis and Escherichia coli. J Med Microbiol 2006; 55:1271-1275. [PMID: 16914659 DOI: 10.1099/jmm.0.46488-0] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Gamma irradiation is widely used for sterilization; however, its effect on elimination of amplifiable DNA, an issue of relevance to molecular diagnostic approaches, has not been well studied. The effect of gamma irradiation on the viability of Staphylococcus epidermidis and Escherichia coli (using quantitative cultures) and on their DNA (using quantitative 16S rRNA gene PCR) was evaluated. Viability was abrogated at 2.8 and 3.6 kGy for S. epidermidis and E. coli, respectively. The radiation dose required to reduce viable bacteria by one log10 (D10 value) was 0.31 and 0.35 kGy for S. epidermidis and E. coli, respectively. D10 values for amplifiable DNA extracted from bacteria were 2.58 and 3.09 kGy for S. epidermidis and E. coli, respectively, whereas D10 values for amplifiable DNA were significantly higher for DNA extracted from irradiated viable bacterial cells (22.9 and 52.6 kGy for S. epidermidis and E. coli, respectively; P<0.001). This study showed that gamma irradiation of DNA in viable bacterial cells has little effect on amplifiable DNA, was not able to eliminate amplifiable 16S rRNA genes at a dose of up to 12 kGy and cannot therefore be used for elimination of DNA contamination of PCR reaction components or laboratory equipment when this DNA is present in microbial cells. This finding has practical implications for those using molecular diagnostic techniques in microbiology.
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42
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Abbasi PA, Lazarovits G. Effect of acidic electrolyzed water on the viability of bacterial and fungal plant pathogens and on bacterial spot disease of tomato. Can J Microbiol 2006; 52:915-23. [PMID: 17110959 DOI: 10.1139/w06-048] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Acidic electrolyzed water (AEW), known to have germicidal activity, was obtained after electrolysis of 0.045% aqueous solution of sodium chloride. Freshly prepared AEW (pH 2.3–2.6, oxidation–reduction potential 1007–1025 mV, and free active chlorine concentration 27–35 ppm) was tested in vitro and (or) on tomato foliage and seed surfaces for its effects on the viability of plant pathogen propagules that could be potential seed contaminants. Foliar sprays of AEW were tested against bacterial spot disease of tomato under greenhouse and field conditions. The viability of propagules of Xanthomonas campestris pv. vesicatoria (bacterial spot pathogen), Streptomyces scabies (potato scab pathogen), and Fusarium oxysporum f.sp. lycopersici (root rot pathogen) was significantly reduced 4–8 log units within 2 min of exposure to AEW. Immersion of tomato seed from infected fruit in AEW for 1 and 3 min significantly reduced the populations of X. campestris pv. vesicatoria from the surface of the seed without affecting seed germination. Foliar sprays of AEW reduced X. campestris pv. vesicatoria populations and leaf spot severity on tomato foliage in the greenhouse. In the field, multiple sprays of AEW consistently reduced bacterial spot severity on tomato foliage. Disease incidence and severity was also reduced on fruit, but only in 2003. Fruit yield was either enhanced or not affected by the AEW sprays. These results indicate a potential use of AEW as a seed surface disinfectant or contact bactericide.Key words: electrolyzed oxidizing water, seed disinfectant, foliar sprays, bacterial spot control.
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Affiliation(s)
- P A Abbasi
- Southern Crop Protection and Food Research Centre, Agriculture and Agri-Food Canada, London, ON, Canada.
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43
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Kim HJ, Feng H, Kushad MM, Fan X. Effects of Ultrasound, Irradiation, and Acidic Electrolyzed Water on Germination of Alfalfa and Broccoli Seeds and Escherichia coli O157:H7. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00064.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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44
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Kumar M, Hora R, Kostrzynska M, Waites WM, Warriner K. Inactivation of escherichia coli 0157:H7 and Salmonella on mung beans, alfalfa, and other seed types destined for sprout production by using an oxychloro-based sanitizer. J Food Prot 2006; 69:1571-8. [PMID: 16865888 DOI: 10.4315/0362-028x-69.7.1571] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The efficacy of a stabilized oxychloro-based food grade sanitizer to decontaminate seeds destined for sprout production has been evaluated. By using mung bean seeds as a model system, it was demonstrated that the sanitizer could be used to inactivate a five-strain cocktail of Escherichia coli O157:H7 or Salmonella introduced onto beans at 10(3) to 10(4) CFU/g. Salmonella was more tolerant to stabilized oxychloro than was E. coli O157:H7, with sanitizer levels of >150 and >50 ppm, respectively, being required to ensure pathogen-free sprouts. The decontamination efficacy was also found to be dependent on treatment time (>8 h optimal) and the seed-to-sanitizer ratio (>1:4 optimal). Stabilized oxychloro treatment did not exhibit phytotoxic effects, as germination and sprout yields were not significantly (P > 0.05) different as compared with untreated controls. Although human pathogens could be effectively eliminated from mung beans, the aerobic plate count of native microflora on sprouts grown from treated seed was not significantly (P > 0.05) different from the controls. The diversity of microbial populations (determined through 16S rRNA denaturing gradient gel electrophoresis analysis) associated with bean sprouts was not significantly affected by the sanitizer treatment. However, it was noted that Klebsiella and Herbasprillum (both common plant endophytes) were absent in sprouts derived from decontaminated seed but were present in control sprouts. When a further range of seed types was evaluated, it was found that alfalfa, cress, flax, and soybean could be decontaminated with the stabilized oxychloro sanitizer. However, the decontamination efficacy with other seed types was less consistent. It appears that the rate of seed germination and putative activity of sanitizer sequestering system(s), in addition to other factors, may limit the efficacy of the decontamination method.
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Affiliation(s)
- M Kumar
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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45
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Maity J, Mishra D, Chakraborty A, Saha A, Santra S, Chanda S. Modulation of some quantitative and qualitative characteristics in rice (Oryza sativa L.) and mung (Phaseolus mungo L.) by ionizing radiation. Radiat Phys Chem Oxf Engl 1993 2005. [DOI: 10.1016/j.radphyschem.2004.08.005] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Bari ML, Nakauma M, Todoriki S, Juneja VK, Isshiki K, Kawamoto S. Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature. J Food Prot 2005; 68:318-23. [PMID: 15726975 DOI: 10.4315/0362-028x-68.2.318] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ionizing radiation can be effective in controlling the growth of food spoilage and foodborne pathogenic bacteria. This study reports on an investigation of the effectiveness of irradiation treatment to eliminate Listeria monocytogenes on laboratory-inoculated broccoli, cabbage, tomatoes, and mung bean sprouts. Irradiation of broccoli and mung bean sprouts at 1.0 kGy resulted in reductions of approximately 4.88 and 4.57 log CFU/g, respectively, of a five-strain cocktail of L. monocytogenes. Reductions of approximately 5.25 and 4.14 log CFU/g were found with cabbage and tomato, respectively, at a similar dose. The appearance, color, texture, taste, and overall acceptability did not undergo significant changes after 7 days of postirradiation storage at 4 degrees C, in comparison with control samples. Therefore, low-dose ionizing radiation treatment could be an effective method for eliminating L. monocytogenes on fresh and fresh-cut produce.
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Affiliation(s)
- M L Bari
- Food Hygiene Team, National Food Research Institute, Kannondai-2-1-12, Tsukuba 305-8642, Japan.
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47
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Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H– on alfalfa, mung bean and radish seeds used for sprout production. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-004-1125-9] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Maity J, Chakraborty A, Saha A, Santra S, Chanda S. Radiation-induced effects on some common storage edible seeds in India infested with surface microflora. Radiat Phys Chem Oxf Engl 1993 2004. [DOI: 10.1016/j.radphyschem.2003.10.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Bari ML, Al-Haq MI, Kawasaki T, Nakauma M, Todoriki S, Kawamoto S, Isshikii K. Irradiation to kill Escherichia coli O157:H7 and Salmonella on ready-to-eat radish and mung bean sprouts. J Food Prot 2004; 67:2263-8. [PMID: 15508639 DOI: 10.4315/0362-028x-67.10.2263] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A study was carried out to evaluate the effectiveness of ionizing radiation in eliminating Escherichia coli O157:H7 and Salmonella on commercial ready-to-eat radish and mung bean sprouts and to assess the chemical and physical quality of these sprouts. The use of ionizing radiation was investigated as a means of reducing or totally inactivating these pathogens, if present, on the sprouts. Treatment of mung bean and radish sprouts with a dose of 1.5 and 2.0 kGy, respectively, significantly reduced E. coli O157:H7 and Salmonella to nondetectable limits. The total vitamin C content was gradually reduced with the increase in irradiation dose (P < 0.0001). However, the effect of storage interval on the loss of vitamin C was nonsignificant for radish sprouts and significant for mung bean sprouts (P < 0.04). The color, firmness, and overall visual quality of the tested sprouts were acceptable when effective doses were applied to both radish and mung bean sprouts. Therefore, ionizing radiation could be useful in reducing the population of pathogens on sprouts and yet retain acceptable quality parameters.
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Affiliation(s)
- M L Bari
- Food Hygiene Laboratory, National Food Research Institute, Kannondai 2-1-12, Tsukuba 305-8642 Japan.
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