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Hot water treatments
to inactivate Escherichia coli O157:H7 and Salmonella in mung bean seeds
Journal of Food Protection, Volume 71, Number 4, April 2008 , pp. 830-834(5)
Bari, M.L.; Inatsu, Y.; Isobe, S.; Kawamoto, S.
National Food Research Institute, Kannondai-2-1-12, Tsukuba 305-8642, Japan.
Abstract:
The majority of the seed sprout-related outbreaks have been associated with
Escherichia coli O157:H7 and Salmonella. Therefore, an effective method is
needed to inactivate these organisms on the seeds before they are sprouted. This
study was conducted to assess the effectiveness of various hot water treatments
to inactivate E. coli O157:H7 and Salmonella populations on mung beans seeds
intended for sprout production and to determine the effect of these treatments
on seed germination after the seeds were dipped in chilled water for 30 s. Mung
bean seed inoculated with four-strain cocktails of E. coli O157:H7 and
Salmonella were soaked into hot water at 80 and 90°C with shaking for various
periods and then dipped in chilled water for 30 s. The treated seeds were then
assessed for the efficacy of the treatment for reducing populations of the
pathogens and the effects of the treatment on germination. After inoculation and
air drying, 6.08 ± 0.34 log CFU/g E. coli O157:H7 and 5.34 ± 0.29 log CFU/g
Salmonella were detected on the seeds. After hot water treatment at 90°C for 90
s followed by dipping in chilled water for 30 s, no viable pathogens were found
and no survivors were found in the enrichment medium and during the sprouting
process. The germination yield of the seed was not affected significantly.
Therefore, hot water treatment followed by dipping in chilled water for 30 s
could be an effective seed decontamination method for mung bean seeds intended
for sprout production.
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