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Effects
of ultrasound, irradiation, and acidic electrolyzed water on germination of
alfalfa and broccoli seeds and Escherichia coli O157:H7
August 2006
Journal of Food Science Volume 71 Issue 6 Page M168
Hyun Jung Kim, Hao Feng, Mosbah M. Kushad, and Xuetong Fan
ABSTRACT: The ability of power ultrasound, acidic electrolyzed water (AEW), and
gamma irradiation to inactivate Escherichia coli O157:H7 inoculated onto alfalfa
and broccoli seeds was examined. The treatment conditions under which the
alfalfa and broccoli seeds treated with sterile deionized water (SW), AEW,
ultrasound cleaning tank (UST), ultrasound probe (USP), and irradiation (IR)
would retain a germination percentage of 85% were first determined for each
disinfection hurdle. E. coli O157:H7 inactivation tests were then conducted with
the experimental conditions determined in the germination tests to find out the
maximum inactivation ability of each disinfection hurdle. AEW treatment at 55 oC
for 10 min reduced E. coli O157:H7 population by 3.4 and 3.3 log CFU/g for the
alfalfa and broccoli seeds, respectively. IR at 8 kGy resulted in a 5-log
reduction with seed germination of 85% for both seed types, but a reduction in
the length and thickness of the sprouts was observed. None of the ultrasound
treatments achieved over a 2-log reduction in E. coli O157:H7 population without
lowering the germination to below 85%. The results of this study demonstrated
that AEW and ultrasound, when applied individually or in combination with
thermal treatment at 55 oC, were not able to deliver a satisfactory inactivation
of E. coli O157:H7. A combination of several hurdles must be used to achieve a
complete elimination of E. coli O157:H7 cells on alfalfa and broccoli seeds.
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