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Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157:H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat

Authors
Choi, SeonyeongBeuchat, Larry R.Kim, HoikyungRyu, Jee-Hoon
Issue Date
4월-2016
Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Keywords
Sprout seeds; Escherichia coli O157:H7; Salmonella enterica; Chlorine dioxide; Dry-heat; Pak choi seeds; Sequential treatment
Citation
FOOD MICROBIOLOGY, v.54, pp.127 - 132
Indexed
SCIE
SCOPUS
Journal Title
FOOD MICROBIOLOGY
Volume
54
Start Page
127
End Page
132
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/89043
DOI
10.1016/j.fm.2015.10.007
ISSN
0740-0020
Abstract
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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