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 language | English |
|---|---|
| Pages (from-to) | 127-132 |
| Number of pages | 6 |
| Journal | Food Microbiology |
| Volume | 54 |
| DOIs | |
| Publication status | Published - 2016 Apr 1 |
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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
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. / Choi, Seonyeong; Beuchat, Larry R.; Kim, Hoikyung; Ryu, Jee-Hoon.
In: Food Microbiology, Vol. 54, 01.04.2016, p. 127-132.Research output: Contribution to journal › Article
}
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
UR - http://www.scopus.com/inward/record.url?scp=84948960335&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84948960335&partnerID=8YFLogxK
U2 - 10.1016/j.fm.2015.10.007
DO - 10.1016/j.fm.2015.10.007
M3 - Article
AN - SCOPUS:84948960335
VL - 54
SP - 127
EP - 132
JO - Food Microbiology
JF - Food Microbiology
SN - 0740-0020
ER -