Inactivation of Escherichia coli O157:H7 on Radish Seeds by Sequential Treatments with Chlorine Dioxide, Drying, and Dry Heat without Loss of Seed Viability

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 degrees C and 23% relative humidity (RH), the aw decreased to <0.30 within 24 h. Drying high-a(w) seeds before exposing them to dry-heat treatment (>= 60 degrees 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 degrees C and 23% RH for 24 h, and heated at 70 degrees C for 48 h or at 80 degrees C for 24 h was not significantly decreased (P <= 0.05) compared to that of untreated radish seeds. Sequential treatments with ClO(2) (500 mu g/ml, 5 min), drying (45 degrees C, 23% RH, 24 h), and dry heating (70 degrees 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.