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Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds

Authors
Song, M. K.Kim, H. W.Rhee, M. S.
Issue Date
6월-2016
Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Keywords
Response surface methodology; Desirability function; Heat and relative humidity; Seed decontamination; Optimization
Citation
FOOD MICROBIOLOGY, v.56, pp.14 - 20
Indexed
SCIE
SCOPUS
Journal Title
FOOD MICROBIOLOGY
Volume
56
Start Page
14
End Page
20
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/88540
DOI
10.1016/j.fm.2015.12.001
ISSN
0740-0020
Abstract
We previously reported that a combination of heat and relative humidity (RH) had a marked bactericidal effect on Escherichia coli O157:H7 on radish seeds. Here, response surface methodology with a Box-Behnken design was used to build a model to predict reductions in E. coli O157: H7 populations based on three independent variables: heating temperature (55 degrees C, 60 degrees C, or 65 degrees C), RH (40%, 60%, and 80%), and holding time (8, 15, or 22 h). Optimum treatment conditions were selected using a desirability function. The predictive model for microbial reduction had a high regression coefficient (R-2 = 0.97), and the accuracy of the model was verified using validation data (R-2 = 0.95). Among the three variables examined, heating temperature (P < 0.0001) and RH (P = 0.004) were the most significant in terms of bacterial reduction and seed germination, respectively. The optimum conditions for microbial reduction (6.6 log reduction) determined by ridge analysis were as follows: 64.5 degrees C and 63.2% RH for 17.7 h. However, when both microbial reduction and germination rate were taken into consideration, the desirability function yielded optimal conditions of 65 degrees C and 40% RH for 8 h (6.6 log reduction in the bacterial population; 94.4% of seeds germinated). This study provides comprehensive data that improve our understanding of the effects of heating temperature, RH, and holding time on the E. coli O157: H7 population on radish seeds. Radish seeds can be exposed to these conditions before sprouting, which greatly increases the microbiological safety of the products. (C) 2015 Elsevier Ltd. All rights reserved.
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