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Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds

Authors
Bang, JihyunKim, HaeyoungKim, HoikyungBeuchat, Larry R.Ryu, Jee-Hoon
Issue Date
2월-2011
Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Keywords
Radish seed; Escherichia coli O157:H7; Chlorine dioxide; Drying; Dryheat treatment
Citation
FOOD MICROBIOLOGY, v.28, no.1, pp.114 - 118
Indexed
SCIE
SCOPUS
Journal Title
FOOD MICROBIOLOGY
Volume
28
Number
1
Start Page
114
End Page
118
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/113142
DOI
10.1016/j.fm.2010.09.002
ISSN
0740-0020
Abstract
We determined the combined effectiveness of ClO2 (200 and 500 mu g/ml, 5 min), air drying [25 degrees C, 40% relative humidity (RH), 2 111, and mild dry heat (55 degrees C, 23% RH, up to 48 h) treatments in killing total aerobic bacteria (TAB), Escherichia coli O157:H7, and molds and yeasts (MY) on radish seeds. A 5.1-log reduction in the number of TAB was achieved on radish seeds treated with 200 or 500 mu g/ml ClO2 followed by air drying for 2 h and dry heat treatment for 48 h or 24 h, respectively. When radish seeds were treated with 200 and 500 mu g/ml ClO2, air dried, and heat treated for 12 h and 6 h, respectively, the initial population of E. coli O157:H7 (5.6 log CFU/g) on seeds was reduced to an undetectable level (<0.8 log CFU/g). However, the pathogen was detected in 5-day-old sprouts. The reduction of MY (1.2-1.0 log CFU/g) on radish seeds under similar experimental conditions was not changed significantly during subsequent heat treatment up to 48 h. Results show that treating radish seeds with 500 mu g/ml ClO2, followed by air dried at 25 degrees C for 2 h and heat treatment at 55 C for 36 h achieved a >5-log CFU/g reduction of TAB and E. coli O157:H7. These observations will be useful when developing effective strategies and practices to enhance the microbiological safety of radish sprouts.(C) 2010 Elsevier Ltd. All rights reserved.
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