Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds

Jihyun Bang, Haeyoung Kim, Hoikyung Kim, Larry R. Beuchat, Jee-Hoon Ryu

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

We determined the combined effectiveness of ClO2 (200 and 500 μg/ml, 5 min), air drying [25 °C, 40% relative humidity (RH), 2 h], and mild dry heat (55 °C, 23% RH, up to 48 h) treatments in killing total aerobic bacteria (TAB), Escherichia coli O157:H7, and molds and yeasts (MY) on radish seeds. A 5.1-log reduction in the number of TAB was achieved on radish seeds treated with 200 or 500 μg/ml ClO2 followed by air drying for 2 h and dry heat treatment for 48 h or 24 h, respectively. When radish seeds were treated with 200 and 500 μg/ml ClO2, air dried, and heat treated for 12 h and 6 h, respectively, the initial population of E. coli O157:H7 (5.6 log CFU/g) on seeds was reduced to an undetectable level (<0.8 log CFU/g). However, the pathogen was detected in 5-day-old sprouts. The reduction of MY (1.2-1.0 log CFU/g) on radish seeds under similar experimental conditions was not changed significantly during subsequent heat treatment up to 48 h. Results show that treating radish seeds with 500 μg/ml ClO2, followed by air dried at 25 °C for 2 h and heat treatment at 55 °C for 36 h achieved a >5-log CFU/g reduction of TAB and E. coli O157:H7. These observations will be useful when developing effective strategies and practices to enhance the microbiological safety of radish sprouts.

Original languageEnglish
Pages (from-to)114-118
Number of pages5
JournalFood Microbiology
Volume28
Issue number1
DOIs
Publication statusPublished - 2011 Feb 1

Fingerprint

chlorine dioxide
Raphanus
radishes
Aerobic Bacteria
Escherichia coli O157
Seeds
air drying
Hot Temperature
drying
heat treatment
microorganisms
Air
Humidity
seeds
relative humidity
heat
bacteria
microbiological quality
molds (fungi)
Fungi

Keywords

  • Chlorine dioxide
  • Dryheat treatment
  • Drying
  • Escherichia coli O157:H7
  • Radish seed

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds. / Bang, Jihyun; Kim, Haeyoung; Kim, Hoikyung; Beuchat, Larry R.; Ryu, Jee-Hoon.

In: Food Microbiology, Vol. 28, No. 1, 01.02.2011, p. 114-118.

Research output: Contribution to journalArticle

Bang, Jihyun ; Kim, Haeyoung ; Kim, Hoikyung ; Beuchat, Larry R. ; Ryu, Jee-Hoon. / Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds. In: Food Microbiology. 2011 ; Vol. 28, No. 1. pp. 114-118.
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