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Evaluation
of Volatile Chemical Treatments for Lethality to Salmonella on Alfalfa Seeds and
Sprouts
Journal
of Food Protection: 2001, Vol. 64, No. 4, pp. 442–450.
W.
R. Weissiner, K. H. McWatters, and L. R. Beuchat, Center for Food Safety,
Department of Food Science and Technology, University of Georgia,
Abstract—A study was done to evaluate natural volatile compounds for their
ability to kill Salmonella on alfalfa seeds and sprouts. Acetic acid, allyl
isothiocyanate (AIT), trans-anethole, carvacrol, cinnamic aldehyde, eugenol,
linalool, methyl jasmonate, and thymol were examined for inhibitory and lethal
activity against Salmonella by exposing inoculated alfalfa seeds to compounds
(1,000 mg/liter of air) for 1, 3, and 7 h at 60°C. Only acetic acid, cinnamic
aldehyde, and thymol caused significant reductions in Salmonella populations
(>3 log10 CFU/g) compared with the control (1.9 log10
CFU/g) after treatment for 7 h. Treatment of seeds at 50°C for 12 h with acetic
acid (100 and 300 mg/liter of air) and thymol or cinnamic aldehyde (600 mg/liter
of air) significantly reduced Salmonella populations on seeds (>1.7 log10
CFU/g) without affecting germination percentage. Treatment of seeds at 50°C
with AIT (100 and 300 mg/liter of air) and cinnamic aldehyde or thymol (200
mg/liter of air) did not significantly reduce populations compared with the
control. Seed germination percentage was largely unaffected by treatment with
gaseous acetic acid, AIT, cinnamic aldehyde, or thymol for up to 12 h at 50°C.
The number of Salmonella on seeds treated at 70°C for 80 min with acetic acid
(100 and 300 mg/liter of air), AIT (100 mg/liter of air), and cinnamic aldehyde
and thymol (600 mg/liter of air) at water activity (aw) 0.66 was not
significantly different than the number inactivated on seeds at aw
0.49. Acetic acid at 200 and 500 mg/liter of air reduced an initial population
of 7.50 log10 CFU/g of alfalfa sprouts by 2.33 and 5.72 log10
CFU/g, respectively, within 4 days at 10°C, whereas AIT at 200 and 500 mg/liter
of air reduced populations to undetectable levels; however, both treatments
caused deterioration in sensory quality. Treatment of sprouts with 1 or 2 mg of
AIT per liter of air adversely affected sensory quality but did not reduce
Salmonella populations after 11 days of exposure at 10°C. |
