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Synergistic Effect of Chlorine Dioxide and Drying Treatments for Inactivating Escherichia coli O157:H7 on Radish Seeds

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Studies were done to determine whether calcium hypochlorite (Ca(OCl)2) and chlorine dioxide (ClO2) treatment followed by drying had a synergistic killing effect on microorganisms on radish seeds intended for sprout production. Uninoculated radish seeds and seeds inoculated with Escherichia coli O157:H7 were treated with water, Ca(OCl)2 (free chlorine concentrations of 50 or 200 μg/ml), or ClO2 (50 or 200 μg/ml) for 5 min and subsequently dried at 25°C for up to 24 h. Populations of total aerobic bacteria (TAB), molds and yeasts (MY), and E. coli O157:H7 on the seeds treated with Ca(OCl)2 were not significantly different (P = 0.05) than populations on seeds treated with ClO2 at the same concentrations. However, populations of microorganisms on seeds treated with ClO2 decreased more rapidly during drying. Treatment with ClO2 (200 μg/ml) followed by drying caused reductions in TAB, MY, and E. coli O157:H7 of 3.1, 2.0, and 3.8 log CFU/g, respectively. When seeds were treated with water, Ca(OCl)2 (50 or 200 μg/ml), and ClO2 (50 μg/ml) and subsequently dried, reductions in TAB, MY, and E. coli O157:H7 were 0.2 to 2.0, 0.4 to 2.0, and 1.4 to 2.2 log CFU/g, respectively. Results indicate that inactivation of E. coli O157:H7 on radish seeds is greater after treatment with ClO2 followed by drying than after treatment with Ca(OCl)2 followed by drying, thus providing a synergistic treatment combination for reducing the safety risk associated with sprouts produced from these seeds.

Document Type: Research Article

Affiliations: 1: Division of Human Environmental Sciences, Wonkwang University, Shinyong-dong, Iksan, Jeonbuk 570-749, Republic of Korea 2: Graduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-791, Republic of Korea 3: Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-2797, USA 4: Graduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-791, Republic of Korea;, Email: escheri@korea.ac.kr

Publication date: July 1, 2010

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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