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Microbial profiles of
on-line–procured sprouting seeds and potential hazards associated with
enterotoxigenic Bacillus spp. In homegrown sprouts
August, 2005
Journal of Food Protection: Volume 68, Number 8
Page 1648-1653
S. Pao,a M. F. Khalid,a and A. Kalantari, a
aVirginia State University, Agricultural Research Station, P.O. Box 9061,
Petersburg, Virginia 23806, USA
ABSTRACT
We examined the microbiological quality of sprouting seeds sold through the
Internet. Overall, five types of seeds each from six organic and six
conventional sources were evaluated. The growth and toxin production of
naturally occurring Bacillus spp. in sprouts produced using home-scale sprouting
devices also were investigated. For alfalfa, broccoli, lentil, mungbean, and
radish seeds, the average microbial counts were 3.3, 4.0, 2.8, 3.5, and 3.6 log
CFU/g, presumptive B. cereus counts were 0.7, 1.0, 0.8, 1.0, and 0.9 log CFU/g,
and total coliform counts were -0.3, -0.4, -0.5, 0.0, and -0.4 log of the most
probable number per gram, respectively. No Salmonella, Escherichia coli O157,
other fecal coliforms, or Staphylococcus aureus was found on seeds. Compared
with conventional seeds, the organic seeds had lower or equivalent counts for
total microorganisms, presumptive B. cereus, and total coliforms. When seeds
were sprouting using a glass jar, the growth of presumptive B. cereus was
significant for radish and broccoli but not for alfalfa, lentil, and mungbean
sprouts; the counts exceeded 5.0 log CFU/g in radish sprouts. When sprouts were
grown using an automatic sprouting device, presumptive B. cereus showed slight
growth (<3.0 log cycles) in radish, broccoli, and mungbean sprouts but no growth
in alfalfa and lentil sprouts. Although the presumptive B. cereus isolates were
enterotoxigenic, they did not produce or accumulate detectable levels of
diarrheal toxins in freshly produced sprouts.
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