Scale-up seed decontamination process to inactivate Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds
Foodborne Pathogens and Disease
Md. Latiful Bari, Katsuyoshi Enomoto, Daisuke Nei, Shinnichi Kawamoto
A majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella spp. Therefore, it is necessary to find an effective method to inactivate these microorganisms on the seeds before sprouting. When treatment with hot water at 85°C for 40sec followed by dipping in cold water for 30sec and soaking into chlorine water (2000ppm) for 2h was performed, no viable pathogens were found in the enrichment medium and during the sprouting process. The germination yield of the seed was not affected significantly (p>0.05). Therefore, these treatments could be useful for the decontamination method of mung bean seeds intended for sprout production.