Hot water treatments to inactivate Escherichia coli O157:H7 and Salmonella in Mung bean seeds - (Journal of Food Protection®, Volume 71, Number 4, April 2008 , pp. 830-834(5))
April 8, 2008 – 9:41 pmhttp://www.ingentaconnect.com/content/iafp/jfp/2008/00000071/00000004/art00024;jsessionid=qm32g3cqfe3p.victoria
Abstract:
The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method is needed to inactivate these organisms on the seeds before they are sprouted.
This study was conducted to assess the effectiveness of various hot water treatments to inactivate E. coli O157:H7 and Salmonella populations on mung beans seeds intended for sprout production and to determine the effect of these treatments on seed germination after the seeds were dipped in chilled water for 30 s. Mung bean seed inoculated with four-strain cocktails of E. coli O157:H7 and Salmonella were soaked into hot water at 80 and 90°C with shaking for various periods and then dipped in chilled water for 30 s.
The treated seeds were then assessed for the efficacy of the treatment for reducing populations of the pathogens and the effects of the treatment on germination. After inoculation and air […]
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