Seed Sanitation- Heat Sprout Safety Research
Food safety is important to our organization and we stay current on the latest developments. We have collected important seed sanitation research regarding the role of heat in sprout safety.
“Application of dielectric heating to kill human pathogenic bacteria on alfalfa seeds”2003 Progress Report of the National Alliance for Food Safety, 1Dr. Larry R. Beuchat and 2Dr. Stuart O. Nelson, 1Center for Food Safety, University of Georgia and 2USDA-ARS, Russell Agricultural Research Center, Athens, GA.
“Combination treatments for killing Escherichia coli O157:H7 on alfalfa, radish, broccoli, and mung bean seeds.” J Food Prot. 2009 Mar;72(3):631-6. Bari ML, Nei D, Enomoto K, Todoriki S, Kawamoto S.
“Combined effects of water activity, temperature and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds”, J Appl Microbiol 2002;92(3):382-95
Beuchat LR, Scouten AJ., Department of Food Science and Technology, Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA.
“Combined physico-chemical treatments based on enterocin AS-48 for inactivation of Gram-negative bacteria in soybean sprouts.” Food Chem Toxicol. 2008 Aug;46(8):2912-21. Epub 2008 Jun 6. Cobo Molinos A, Abriouel H, López RL, Valdivia E, Omar NB, Gálvez A. Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain.
“Detection and Elimination of Salmonella Mbandaka from Naturally Contaminated Alfalfa Seeds by treatment with heat or Calcium Hypochlorite”. March 2002, Journal of Food Protection: Vol. 65, No. 3, pp. 452458. Travor V. Suslow and Jiangchun Wu, Department of Vegetable Crops, One Shields Avenue, University of California, Davis, California 95616; William F. Fett, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038; Linda J. Harris, Department of Food Science and Technology, One Shields Avenue, University of California, Davis, California 95616, USA.
“Effect of dry physiological seed treatments for improved vigor, viability and productivity of black gram (Phaseolus mungo)”, De, B K., et al., Indian Agric., 42, Abstract only, 1998,13-20.
“Efficacy of Chlorine and Heat Treatment in Killing Salmonella Stanley Inoculated onto Alfalfa Seeds and Growth and Survival of the Pathogen during Sprouting and Storage,” Jaquette, Beuchat, Mahon, Applied and Environmental Microbiology, Vol 62, No 6, 1996
“Heat Treatments To Enhance the Safety of Mung Bean Seeds”, Journal of Food Protection, Vol. 67, No. 6, 2004, Pages 1257-1260, Haijing Hu,John J. Churey and Randy Worobo*, Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, New York 14456-0462, USA, MS 03-399: Received 10 September 2003/Accepted 25 January 2004.
“Hot and chilled water treatments to inactivate Escherichia coli O157:H7 and Salmonella in mung bean seeds”. Institute of Food Technologists Annual Meeting, New Orleans, Jun 30, 2008, Poster Session 52-02, Latiful Bari, National Food Research Institute, Tsukuba-City, Japan; Yasuhiro Inatsu, National Food Research Institute, Tsukuba-City, Japan; Seiichi Isobe, National Food Research Institute, Tsukuba-City, Japan; Shinnichi Kawamoto, National Food Research Institute, Tsukuba-City, Japan
“Hot-water treatments for disinfecting alfalfa seeds inoculated with Escherichia coliATCC 25922″. Food Sci. Technol. Res. 8; 247-251, Enomoto, K., Takizawa, T., Ishikawa, N. and Suzuki, T. (2002).
“Hot water treatments to inactivate Escherichia coli O157:H7 and Salmonella in mung bean seeds”
Journal of Food Protection, Volume 71, Number 4, April 2008 , pp. 830-834(5); Bari, M.L.; Inatsu, Y.; Isobe, S.; Kawamoto, S., National Food Research Institute, Kannondai-2-1-12, Tsukuba 305-8642, Japan.
“Individual and combined application of dry heat with high hydrostatic pressure to inactivate Salmonella and Escherichia coli O157:H7 on alfalfa seeds” Food Microbiology, 16.sep.10, Hudaa Neetoo and Haiqiang Chen
“Isolation of Salmonella from Alfalfa Seed and Demonstration of Impaired Growth of Heat-Injured Cells in Seed Homogenates”, Ching-Hsing Liao, William F. Fett, Journal Of Food Protection, Publication Request Approval Date: December 5, 2001, Publication Date: N/A, Publisher’s URL: JFP 64: 1110-1115 (2001)/INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 82 (2003) 245-253.
“Practical evaluation of Mung bean seed pasteurization method in Japan.” Bari ML, Enomoto K, Nei D, Kawamoto S., J Food Prot. 2010 Apr;73(4):752-7. National Food Research Institute, Tsukuba 305-8642, Japan.
“Radio-frequency heating of alfalfa seed for reducing human pathogens” Nelson, S. O., Lu, C. Y., Beuchat, L. R. and Harrison, M. A. (2002). Trans ASAE 45; 1937-1942.
“Scale-up seed decontamination process to inactivate Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds” 07.sep.09, Foodborne Pathogens and Disease, Md. Latiful Bari, Katsuyoshi Enomoto, Daisuke Nei, Shinnichi Kawamoto
“Sterilisation of soybean cotyledons by boiling in lactic acid solution” Lett. Appl. Microbiol. 22, 30-33, Ruiz-Teran, F. and Owend, J.D. 1996.
“Thermal inactivation of Salmonella and Escherichia coli O157:H7 on alfalfa seeds.”, J Food Prot. 2007 Jul;70(7):1698-703. Feng G, Churey JJ, Worobo RW. Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA.
“Thermal seed treatment to improve the food safety status of sprouts” J. Appl. Botany, Band 77, Heft , 2003, S. 152-155, Weiss, A., and W. P. Hammes.