Thermal inactivation of Salmonella and Escherichia coli O157:H7 on alfalfa seeds.
Alfalfa seeds inoculated with five strains of Salmonella or Escherichia coli O157:H7 were subjected to dry heat at 55 degrees C for up to 8 days. Five-log reductions in Salmonella or E. coli O157:H7 on seeds were observed. No pathogens were detected on the sprouted seeds, which were initially inoculated with ca. 2 log CFU/g of Salmonella or more than 8 log CFU/g of E. coli O157:H7. The percentages of germination of the alfalfa seeds did not significantly decrease after 6 days of heating at 55 degrees C. These results showed that heat treatment of alfalfa seeds at 55 degrees C for up to 6 days was effective in enhancing the safety of alfalfa sprouts without affecting germination significantly.
Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA.
Guoping
G
Feng
John J
JJ
Churey
Randy W
RW
Worobo
D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D019453:Escherichia coli O157 / Q000254:growth & development*; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018525:Germination; D006358:Hot Temperature; D000455:Medicago sativa / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development*; D013997:Time Factors