Scale-up seed decontamination process to inactivate Escherichia coli O157:H7 and Salmonella Enteritidis on mung bean seeds.
A majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella spp. Therefore, it is necessary to find an effective method to inactivate these microorganisms on the seeds before sprouting. When treatment with hot water at 85 degrees C for 40 sec followed by dipping in cold water for 30 sec and soaking into chlorine water (2000 ppm) for 2 h was performed, no viable pathogens were found in the enrichment medium and during the sprouting process. The germination yield of the seed was not affected significantly (p > 0.05). Therefore, these treatments could be useful for the decontamination method of mung bean seeds intended for sprout production.
Bari
Latiful
L
National Food Research Institute, Tsukuba, Japan. latiful@affrc.go.jp
Enomoto
Katsuyoshi
K
Nei
Daisuke
D
Kawamoto
Shinnichi
S
D002713:Chlorine / Q000494:pharmacology; D015169:Colony Count, Microbial; D004202:Disinfectants; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development*; D007887:Fabaceae / Q000382:microbiology*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018525:Germination / Q000187:drug effects; D012477:Salmonella enteritidis / Q000187:drug effects / Q000254:growth & development*; D036226:Seedlings / Q000382:microbiology; D012639:Seeds / Q000382:microbiology*; D013045:Species Specificity; D013696:Temperature; D013997:Time Factors; D014675:Vegetables / Q000382:microbiology; D014867:Water
D004202:Disinfectants; D014867:Water; D002713:Chlorine