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Control of microbial growth on rice sprouts
International Journal of Food Science &
Technology
Volume 33 Pages
297-305 - June 1998
Piernas, V , et al
Different methods were investigated to prevent microbial hazards
during rice sprouting. Disinfection of rice seeds before germination resulted in
an immediate but temporary fall in microbial counts, except for minor
populations (e.g. coliforms growing at 44 °C), which were totally eliminated.
The levels were otherwise back to those of unsanitized seeds 24 h later.
In-process sprays of chlorinated water failed to limit the growth of residual
bacteria. Post-harvest decontamination was considered to improve the
microbiological quality of sprouts. Experiments with artificially inoculated
seeds demonstrated that immersing sprouts for 5 min in 60 °C water could
decrease potential Listeria contamination to a safe level but that
immersion would have no effect on the numbers of Bacillus cereus unless
the temperature was increased to 100 °C
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