Inactivation of Ecoli and Salmonella On Mung Beans
Inactivation of Ecoli and Salmonella On Mung Beans Alfalfa and Other Seed Types Destined for Sprout Production Inactivation of Escherichia coli O157:H7 and Salmonella on mung beans, alfalfa, and other seed types destined for sprout production by using an oxychloro-based sanitizer Journal of Food Protection Volume 69, Number 7 pp. 1571-1578(8) 01.jul.06 Kumar, M.; Hora, R.; Kostrzynska, M.; Waites, W.M.; Warriner, K. The efficacy of a stabilized oxychloro-based food grade sanitizer to decontaminate seeds destined for sprout production has been evaluated. By using mung bean seeds as a model system, it was demonstrated that the sanitizer could be used to inactivate a five-strain cocktail of Escherichia coli O157:H7 or Salmonella introduced onto beans at 103 to 104 CFU/g. Salmonella was more tolerant to stabilized oxychloro than was E. coli O157:H7, with sanitizer levels of 150 and 50 ppm, respectively, being required to ensure pathogen-free sprouts. The decontamination efficacy was also found to be dependent on treatment time ( 8 h optimal) and the seed-to-sanitizer ratio ( 1:4 optimal). Stabilized oxychloro