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Combined effects of chemical, heat and ultrasound treatments to kill Salmonella
and Escherichia coli O157:H7 on alfalfa seeds.
J Appl Microbiol 2002;92(4):668-74
Scouten AJ, Beuchat LR.
Center for Food Safety and Department of Food Science and Technology, University
of Georgia, Griffin, 30223-1797, USA.
AIMS: To determine the effectiveness of combined treatments with chemicals, heat
and ultrasound in killing or removing Salmonella and Escherichia coli O157:H7 on
alfalfa seeds intended for sprout production. METHODS AND RESULTS: Alfalfa seeds
inoculated with Salmonella or E. coli O157:H7 were treated with ultrasound
(38.5-40.5 kHz) in solutions containing 1% Ca(OH)(2), 1% Tween 80, 1% Ca(OH)(2)
plus 1% Tween 80, 160 microg ml(-1) Tsunami 200 and 0.5% Fit at 23 and 55
degrees C for 2 and 5 min. Highest reductions were in chemical solutions at 55
degrees C, but seed viability was also reduced compared with treatment at 23
degrees C. Inactivation of Salmonella and E. coli O157:H7 was generally enhanced
by simultaneous treatments with ultrasound, chemicals and heat. CONCLUSIONS:
Ultrasound treatment, in combination with chemicals and heat, had a modest
enhancing effect on the effectiveness of chemicals in killing or removing
pathogens on alfalfa seeds. Overall, treatment with 1% Ca(OH)(2) was most
effective in killing Salmonella and E. coli O157:H7. SIGNIFICANCE AND IMPACT OF
THE STUDY: The use of 1% Ca(OH)(2) instead of 20,000 microg ml(-1) chlorine,
which is currently recommended as a sanitizer for seeds intended for sprout
production in the US, should be considered. Ultrasound treatment of alfalfa
seeds containing Salmonella or E. coli O157:H7, in combination with chemical
treatment, contributes to achieving greater reductions in populations of these
pathogens, thereby reducing the risk of contamination and the presence of
pathogens in sprouts produced from these seeds.
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