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Inactivation of Escherichia coli O157:H7 on raw vegetable sprouts
25.may.11
Food Science & Human Nutrition
Fransisca, Lilia
Abstract
The effect of chlorine wash in combination with calcinated calcium spray on E.
coli O157:H7 population reduction on radish sprouts was investigated. The
results showed that spraying radish seeds soaked in 200 ppm chlorine solution
with 0.04% calcinated calcium solution had potential in inhibiting growth of E.
coli O157:H7. The study also demonstrated that 20,000 ppm chlorine wash was not
sufficient to completely eliminate E. coli O157:H7 on radish seeds. The effect
of seed surface roughness on E. coli O!57:H7 population reduction by selected
sanitizers was also studied. Among the seeds tested, radish seed was the
roughest followed by broccoli and alfalfa seeds. A combination of 10% malic acid
and 1% TDS (a surfactant) seemed to be as or more effective than 20,000 ppm
chlorine in inactivating E. coli O157:H7 on alfalfa, broccoli, and radish seeds.
In general, there was a negative correlation between seed surface roughness and
E. coli O157:H7 population reduction.
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