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Chemical and irradiation treatments for killing Escherichia coli O157:H7 on
alfalfa, radish, and mung bean seeds.
J Food Prot. 2003 May;66(5):767-74.
Bari ML, Nazuka E, Sabina Y, Todoriki S, Isshiki K.
Food Hygiene Team, National Food Research Institute, Kannondai-2-1-12, Tsukuba
305-8642, Japan.
In this study, the effectiveness of dry-heat treatment in combination with
chemical treatments (electrolyzed oxidizing [EO] water, califresh-S, 200 ppm of
active chlorinated water) with and without sonication in eliminating Escherichia
coli O157:H7 on laboratory-inoculated alfalfa, radish, and mung bean seeds was
compared with that of dry-heat treatment in combination with irradiation
treatment. The treatment of mung bean seeds with EO water in combination with
sonication followed by a rinse with sterile distilled water resulted in
reductions of approximately 4.0 log10 CFU of E. coli O157:H7 per g. whereas
reductions of ca. 1.52 and 2.64 log10 CFU/g were obtained for radish and alfalfa
seeds. The maximum reduction (3.70 log10 CFU/g) for mung bean seeds was achieved
by treatment with califresh-S and chlorinated water (200 ppm) in combination
with sonication and a rinse. The combination of dry heat, hot EO water
treatment, and sonication was able to eliminate pathogen populations on mung
bean seeds but was unable to eliminate the pathogen on radish and alfalfa seeds.
Other chemical treatments used were effective in greatly reducing pathogen
populations on radish and alfalfa seeds without compromising the quality of the
sprouts, but these treatments did not result in the elimination of pathogens
from radish and alfalfa seeds. Moreover, a combination of dry-heat and
irradiation treatments was effective in eliminating E. coli O157:H7 on
laboratory-inoculated alfalfa, radish, and mung bean seeds. An irradiation dose
of 2.0 kGy in combination with dry heat eliminated E. coli O157:H7 completely
from alfalfa and mung bean seeds, whereas a 2.5-kGy dose of irradiation was
required to eliminate the pathogen completely from radish seeds. Dry heat in
combination with irradiation doses of up to 2.0 kGy did not unacceptably
decrease the germination percentage for alfalfa seeds or the length of alfalfa
sprouts but did decrease the lengths of radish and mung bean sprouts.
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