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Treatment of Escherichia coli O157:H7 inoculated alfalfa seeds and sprouts with
electrolyzed oxidizing water.
Int J Food Microbiol. 2003 Sep 15;86(3):231-237.
Sharma RR, Demirci A.
Department of Agricultural and Biological Engineering, Pennsylvania State
University, 16802, University Park, PA, USA
Electrolyzed oxidizing water is a relatively new concept that has been utilized
in agriculture, livestock management, medical sterilization, and food
sanitation. Electrolyzed oxidizing (EO) water generated by passing sodium
chloride solution through an EO water generator was used to treat alfalfa seeds
and sprouts inoculated with a five-strain cocktail of nalidixic acid resistant
Escherichia coli O157:H7. EO water had a pH of 2.6, an oxidation-reduction
potential of 1150 mV and about 50 ppm free chlorine. The percentage reduction in
bacterial load was determined for reaction times of 2, 4, 8, 16, 32, and 64 min.
Mechanical agitation was done while treating the seeds at different time
intervals to increase the effectiveness of the treatment. Since E. coli O157:H7
was released due to soaking during treatment, the initial counts on seeds and
sprouts were determined by soaking the contaminated seeds/sprouts in 0.1%
peptone water for a period equivalent to treatment time. The samples were then
pummeled in 0.1% peptone water and spread plated on tryptic soy agar with 50
microg/ml of nalidixic acid (TSAN). Results showed that there were reductions
between 38.2% and 97.1% (0.22-1.56 log(10) CFU/g) in the bacterial load of
treated seeds. The reductions for sprouts were between 91.1% and 99.8%
(1.05-2.72 log(10) CFU/g). An increase in treatment time increased the
percentage reduction of E. coli O157:H7. However, germination of the treated
seeds reduced from 92% to 49% as amperage to make EO water and soaking time
increased. EO water did not cause any visible damage to the sprouts.
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