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Inhibition
of Salmonella Typhimurium and Listeria Monocytogenes in Mung Bean Sprouts by
Chemical Treatment
July
2002
Journal of Food Protection Volume: 65 Number: 7 Page: p1088 -- p1092
Sun-Young Lee; Kyung-Mi Yun; J. Fellman; Dong-Hyun Kang
This study was undertaken
to compare the efficacies of chlorous acid (268 ppm), sodium hypochlorite (200
ppm), and lactic acid (2%) in eliminating total mesophilic microorganisms,
Salmonella Typhimurium, and Listeria monocytogenes on commercial mung bean
sprouts immediately after treatment and during posttreatment refrigerated
storage. Treatment with sodium hypochlorite for 10 min did not reduce the total
aerobic count. However, treatment with lactic acid and chlorous acid for 10 min
initially reduced the total aerobic count by 0.6 and 0.8 log CFU/g,
respectively, and maintained the same level or a lower level of the total
aerobic count during the storage time. Treatment with chlorous acid reduced
Salmonella Typhimurium from 5.0 log to undetectable levels (<0.48 log CFU/g),
and the pathogen remained undetectable over a 9-day storage period. Treatment
with lactic acid resulted in an initial 3-log reduction and further reduced the
number of Salmonella Typhimurium cells to undetectable levels after 3 days. For
L. monocytogenes, treatment with chlorous acid resulted in an initial 5-log
reduction, and treatment with lactic acid resulted in a 2-log reduction at the
beginning and undetectable levels after 9 days. When chemically injured cells
were investigated by the selective overlay method, no statistical difference was
observed (P < 0.05) between the number of injured cells recovered following
treatment with chlorous acid and the number of bacteria counted on selective
media, whereas sodium hypochlorite generated more injured cells than the other
treatments did. These data suggest that treatment with chlorous acid may be
useful in reducing total mesophilic microorganisms, Salmonella Typhimurium, and
L. monocytogenes in commercial mung bean sprouts.
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