Author:
Bang Jihyun,Kim Haeyoung,Kim Hoikyung,Beuchat Larry R.,Ryu Jee-Hoon
Abstract
ABSTRACTWe developed and validated a treatment to inactivateEscherichia coliO157:H7 on radish seeds without decreasing seed viability. Treatments with aqueous ClO2followed by drying and dry-heat treatments were evaluated for efficacy to inactivate the pathogen. Conditions to dry radish seeds after treatment with water (control) or ClO2were established. When treated seeds with high water activity (aw) (>0.99) were stored at 45°C and 23% relative humidity (RH), the awdecreased to <0.30 within 24 h. Drying high-awseeds before exposing them to dry-heat treatment (≥60°C) was essential to preserve seed viability. The germination rate of radish seeds which had been immersed in water for 5 min, dried at 45°C and 23% RH for 24 h, and heated at 70°C for 48 h or at 80°C for 24 h was not significantly decreased (P≤ 0.05) compared to that of untreated radish seeds. Sequential treatments with ClO2(500 μg/ml, 5 min), drying (45°C, 23% RH, 24 h), and dry heating (70°C, 23% RH, 48 h) eliminatedE. coliO157:H7 (5.9 log CFU/g) on radish seeds and, consequently, sprouts produced from them without decreasing the germination rate. These sequential treatments are recommended for application to radish seeds intended for sprout production.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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