Curing of Salmonella Enterica Serovar Typhimurium From Contaminated Cowpea Seeds and Sprouts with Vinegar and Chlorination

Curing of Salmonella Enterica, Serovar Typhimurium – Contaminated Cowpea Seeds and Sprouts with Vinegar and Chlorination

Journal of Food Processing & Preservation
Volume 29 Issue 3-4 Page 268  – June 2005

Bhoj Raj Singh, Mudit Chandra, Ravikant Agarwal, and Nagarajan Babu


In our attempt to standardize methods to eliminate Salmonella from cowpea bean sprouts, treatment of cowpea seeds either with 20,000 ppm active chlorine for 1 hor with vinegar (5% acetic acid) for 30 min failed to eliminate S. enterica subspecies enterica serovar Typhimurium (S. typhimurium). Although vinegar eliminated Salmonella in 45 min, it drastically deteriorated the sprouting rate of the treated seeds. The inoculation of seeds with Salmonella reduced germination if the soak water had >7.2 X 108  cfu/mL of Salmonella. Salmonella typhimurium rapidly multiplied on germinating cowpea seeds. Non-germinated seeds exhibited a greater (P < 0.01) number of the pathogen than sprouted seeds. Chlorination and vinegar treatments (up to 3 h) of sprouts from contaminated seeds did not eliminate Salmonella but reduced its populations by 2-4 log10cfu/g. The study also reports that a 1-h vinegar treatment can also eliminate Salmonella from contaminated sprouts after germination