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Research Note: Reduction of Escherichia
Coli O157:H7 and Salmonella spp. on Laboratory-Inoculated Mung Bean Seed by
Chlorine Treatment
Journal of Food Protection: Vol. 65, No. 5, pp. 848852.
William F. Fett
Eastern Regional Research Center, Agricultural Research Service, U.S.D.A
Abstract contaminated raw mung bean sprouts occurred in the past 2 years and
were caused by Salmonella Enteritidis. The original source of the pathogens is
thought to have been the seed. The aim of this study was to determine whether
treatment with aqueous chlorine would eliminate the pathogens from mung bean
seed inoculated in the laboratory with four-strain cocktails of Escherichia coli
O157:H7 and Salmonella spp. Treatments (for 5, 10, or 15 min) with buffered (500
mM potassium phosphate, pH 6.8) or unbuffered solutions containing 0.3 or 3.0%
(wt/vol) Ca(OCl)2 were tested. In order to mimic common commercial practice,
seed was rinsed before and after treatment with sterile tap water. Treatment for
15 min with buffer (500 mM potassium phosphate, pH 6.8) or sterile water in
combination with the seed rinses resulted in maximum reductions of approximately
3 log10 CFU/g. The largest reductions (4 to 5 log10 CFU/g) for the chlorine
treatments in combination with the rinses were obtained after treatment with
buffered 3.0% (wt/vol) Ca(OCl)2 for 15 min. Treatment of mung bean seed for 15
min with unbuffered or buffered 3.0% (wt/vol) Ca(OCl)2 did not adversely affect
germination. Even though treatments with 3% (wt/vol) Ca(OCl)2 in combination
with the water rinses were effective in greatly reducing the populations of both
bacterial pathogens, these treatments did not result in the elimination of the
pathogens from laboratory-inoculated seed.
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