Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157: H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat

Seonyeong Choi, Larry R. Beuchat, Hoikyung Kim, Jee-Hoon Ryu

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12 Citations (Scopus)

Abstract

Germination rates of 11 types of sprout seeds (alfalfa, broccoli, kohlrabi, kyona, mustard, pak choi, red kohlrabi, red radish, red young radish, tatsoi, and violet radish) treated with ClO2 (200 μg/ml, 5 min) or dry-heat (80 °C/23% relative humidity [RH], 24 h) were determined. Pak choi, red radish, and tatsoi seeds showed highest tolerance to both ClO2 and dry-heat treatments. Next, pak choi seeds were inoculated with Escherichia coli O157:H7 (5.4 log CFU/g) or Salmonella enterica (4.8 log CFU/g) and sequentially treated with ClO2 (200 μg/ml, 5 min), drying (45 °C/23% RH, 24 h), and dry heat (80 °C/23% RH, 48 h). E. coli O157:H7 was inactivated, but S. enterica was not eliminated (>3.8 log CFU/g reduction). Pak choi seeds inoculated with the pathogens were treated with ClO2, drying, and dry heat and subsequently sprouted for 5 days. When seeds were not completely decontaminated, initial populations of E. coli O157:H7 and S. enterica on seeds (5.3 and > 8.4 log CFU/g of sprouts, respectively. This study shows that sequential treatments of pak choi seeds with ClO2, drying, and dry heat are effective in reducing large numbers of E. coli O157:H7 and S. enterica without loss of seed viability.

Original languageEnglish
Pages (from-to)127-132
Number of pages6
JournalFood Microbiology
Volume54
DOIs
Publication statusPublished - 2016 Apr 1

Fingerprint

Brassica rapa subsp. chinensis
chlorine dioxide
sprouts (food)
Salmonella enterica
Escherichia coli O157
Seeds
Hot Temperature
drying
viability
heat
Raphanus
radishes
seeds
Humidity
water
kohlrabi
relative humidity
Mustard Plant
Medicago sativa
Brassica

Keywords

  • Chlorine dioxide
  • Dry-heat
  • Escherichia coli O157:H7
  • Pak choi seeds
  • Salmonella enterica
  • Sequential treatment
  • Sprout seeds

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

@article{4068a3cd4de64611b2f93e4b71786653,
title = "Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157: H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat",
abstract = "Germination rates of 11 types of sprout seeds (alfalfa, broccoli, kohlrabi, kyona, mustard, pak choi, red kohlrabi, red radish, red young radish, tatsoi, and violet radish) treated with ClO2 (200 μg/ml, 5 min) or dry-heat (80 °C/23{\%} relative humidity [RH], 24 h) were determined. Pak choi, red radish, and tatsoi seeds showed highest tolerance to both ClO2 and dry-heat treatments. Next, pak choi seeds were inoculated with Escherichia coli O157:H7 (5.4 log CFU/g) or Salmonella enterica (4.8 log CFU/g) and sequentially treated with ClO2 (200 μg/ml, 5 min), drying (45 °C/23{\%} RH, 24 h), and dry heat (80 °C/23{\%} RH, 48 h). E. coli O157:H7 was inactivated, but S. enterica was not eliminated (>3.8 log CFU/g reduction). Pak choi seeds inoculated with the pathogens were treated with ClO2, drying, and dry heat and subsequently sprouted for 5 days. When seeds were not completely decontaminated, initial populations of E. coli O157:H7 and S. enterica on seeds (5.3 and > 8.4 log CFU/g of sprouts, respectively. This study shows that sequential treatments of pak choi seeds with ClO2, drying, and dry heat are effective in reducing large numbers of E. coli O157:H7 and S. enterica without loss of seed viability.",
keywords = "Chlorine dioxide, Dry-heat, Escherichia coli O157:H7, Pak choi seeds, Salmonella enterica, Sequential treatment, Sprout seeds",
author = "Seonyeong Choi and Beuchat, {Larry R.} and Hoikyung Kim and Jee-Hoon Ryu",
year = "2016",
month = "4",
day = "1",
doi = "10.1016/j.fm.2015.10.007",
language = "English",
volume = "54",
pages = "127--132",
journal = "Food Microbiology",
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TY - JOUR

T1 - Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157

T2 - H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat

AU - Choi, Seonyeong

AU - Beuchat, Larry R.

AU - Kim, Hoikyung

AU - Ryu, Jee-Hoon

PY - 2016/4/1

Y1 - 2016/4/1

N2 - Germination rates of 11 types of sprout seeds (alfalfa, broccoli, kohlrabi, kyona, mustard, pak choi, red kohlrabi, red radish, red young radish, tatsoi, and violet radish) treated with ClO2 (200 μg/ml, 5 min) or dry-heat (80 °C/23% relative humidity [RH], 24 h) were determined. Pak choi, red radish, and tatsoi seeds showed highest tolerance to both ClO2 and dry-heat treatments. Next, pak choi seeds were inoculated with Escherichia coli O157:H7 (5.4 log CFU/g) or Salmonella enterica (4.8 log CFU/g) and sequentially treated with ClO2 (200 μg/ml, 5 min), drying (45 °C/23% RH, 24 h), and dry heat (80 °C/23% RH, 48 h). E. coli O157:H7 was inactivated, but S. enterica was not eliminated (>3.8 log CFU/g reduction). Pak choi seeds inoculated with the pathogens were treated with ClO2, drying, and dry heat and subsequently sprouted for 5 days. When seeds were not completely decontaminated, initial populations of E. coli O157:H7 and S. enterica on seeds (5.3 and > 8.4 log CFU/g of sprouts, respectively. This study shows that sequential treatments of pak choi seeds with ClO2, drying, and dry heat are effective in reducing large numbers of E. coli O157:H7 and S. enterica without loss of seed viability.

AB - Germination rates of 11 types of sprout seeds (alfalfa, broccoli, kohlrabi, kyona, mustard, pak choi, red kohlrabi, red radish, red young radish, tatsoi, and violet radish) treated with ClO2 (200 μg/ml, 5 min) or dry-heat (80 °C/23% relative humidity [RH], 24 h) were determined. Pak choi, red radish, and tatsoi seeds showed highest tolerance to both ClO2 and dry-heat treatments. Next, pak choi seeds were inoculated with Escherichia coli O157:H7 (5.4 log CFU/g) or Salmonella enterica (4.8 log CFU/g) and sequentially treated with ClO2 (200 μg/ml, 5 min), drying (45 °C/23% RH, 24 h), and dry heat (80 °C/23% RH, 48 h). E. coli O157:H7 was inactivated, but S. enterica was not eliminated (>3.8 log CFU/g reduction). Pak choi seeds inoculated with the pathogens were treated with ClO2, drying, and dry heat and subsequently sprouted for 5 days. When seeds were not completely decontaminated, initial populations of E. coli O157:H7 and S. enterica on seeds (5.3 and > 8.4 log CFU/g of sprouts, respectively. This study shows that sequential treatments of pak choi seeds with ClO2, drying, and dry heat are effective in reducing large numbers of E. coli O157:H7 and S. enterica without loss of seed viability.

KW - Chlorine dioxide

KW - Dry-heat

KW - Escherichia coli O157:H7

KW - Pak choi seeds

KW - Salmonella enterica

KW - Sequential treatment

KW - Sprout seeds

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U2 - 10.1016/j.fm.2015.10.007

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JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

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