Thermal Inactivation of Salmonella and Escherichia Coli O157
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.
Alfalfa seeds inoculated with five strains of Salmonella or Escherichia coli O157:H7 were subjected to dry heat at 55 degrees C for up to 8 days. Five-log reductions in Salmonella or E. coli O157:H7 on seeds were observed. No pathogens were detected on the sprouted seeds, which were initially inoculated with ca. 2 log CFU/g of Salmonella or more than 8 log CFU/g of E. coli O157:H7. The percentages of germination of the alfalfa seeds did not significantly decrease after 6 days of heating at 55 degrees C. These results showed that heat treatment of alfalfa seeds at 55 degrees C for up to 6 days was effective in enhancing the safety of alfalfa sprouts without affecting germination significantly.