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Analysis of published sprout seed sanitization
studies shows treatments are highly variable.
J Food Prot. 2004 Apr;67(4):758-65. Montville R,
Schaffner DW.
Food Risk Analysis Initiative, Rutgers University, 65 Dudley Road, New
Brunswick, New Jersey 08901-8520, USA.
Consumption of raw sprouts has caused many foodborne illness outbreaks in the
last decade, and most outbreaks have been linked to contaminated seeds. Many
seed sanitization treatments have been studied as a means to reduce the risk of
illness associated with sprouts. Published data on seed sanitization were
analyzed collectively to identify factors that influenced the efficacy of seed
sanitization and to determine the variability associated with various
sanitization processes. Temperature and duration of the sanitization treatment
were found to produce a negligible effect on log microbial reductions.
Salmonella, Escherichia coli O157:H7, and total aerobic microorganisms were all
inactivated at similar rates. Data were fit to triangular or uniform
distributions for 16 different chemical treatments. Among the most effective
treatments were 8% hydrogen peroxide (uniform distribution [2.5, 4.5]), 20,000
ppm of chlorine (triangular distribution [1, 2.5, 6.5]), and 1% Ca(OH)2
(triangular distribution [0.5, 4, 5]). Chemical treatments where more published
data were available showed more variability.
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