Disinfection of Mung Bean Seed with Gaseous Acetic Acid

Disinfection of mung bean seed with gaseous acetic acid.
J Food Prot 1999 Aug;62(8):953-7
Delaquis PJ, Sholberg PL, Stanich K.
Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, British Columbia. DELAQUISP@EM.AGR.CA

Mung bean seed inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes (3 to 5 log CFU/g) was exposed to gaseous acetic acid in an aluminum fumigation chamber. Salmonella Typhimurium and E. coli O157:H7 were not detected by enrichment of seeds treated with 242 microl of acetic acid per liter of air for 12 h at 45 degrees C. L. monocytogenes was recovered by enrichment from two of 10 25-g seed samples treated in this manner. Fumigation with gaseous acetic acid was also lethal to indigenous bacteria and fungi on mung bean seed. The treatment did not significantly reduce seed germination rates, and no differences in surface microstructure were observed between treated and untreated seed viewed by scanning electron microscopy.

2018-10-26T15:21:08+00:00
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