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Effect of organic acid treatment in reducing Salmonella on six types of sprout seeds
Title
Effect of organic acid treatment in reducing Salmonella on six types of sprout seeds
Creator
Yang, Dachuan
Date
2023
Description
Fresh sprouts present a special food safety concern as their growing conditions also favor the growth of pathogens such as Salmonella....
Show moreFresh sprouts present a special food safety concern as their growing conditions also favor the growth of pathogens such as Salmonella. Contamination in sprouts often originates from the seeds used for sprouting. The Produce Safety Rule requires that seeds used to grow sprouts be treated to reduce pathogens. The treatments may be applied by sprout growers or by seed suppliers. Although 20,000 ppm calcium hypochlorite is the most used seed treatment method, the high chlorine level can be hazardous to workers and the environment. Alternative seed treatment methods that are safe and environmentally friendly are needed. In addition, a post-treatment drying step is needed when seed suppliers are using chemical seed treatment methods. This study evaluated the efficacy of an organic acid solution for reducing Salmonella on six types of seeds (alfalfa, clover, radish, mung bean, onion, and broccoli). The impact of treatment on seed germination and sprout yield was also examined. Ten grams of seeds inoculated with a five-serotype cocktail of Salmonella were pre-rinsed with 40 ml of water twice and treated with 75.7 ml of the organic acid solution for 1 hour. The treated seeds were either not rinsed or rinsed with 40 ml of water twice before being dried in the biological safety cabinet for 24 hours. The Salmonella level, germination percentage, and sprout yield of seeds treated with water, seeds treated with the organic acid solution, seeds treated with organic acid, dried, and rinsed, and seeds treated with organic acids, dried, and not rinsed were compared. Salmonella reductions that could be achieved with this organic acid solution treatment were less than 0.5 log CFU/g without drying, 0.6-2.0 log CFU/g with drying and rinse, or 1.6-2.9 log CFU/g with drying and no rinse. Drying significantly enhanced the treatment efficacy (p < 0.05 ) on alfalfa, radish, mung bean, and onion seeds. If seeds were not rinsed after treatment, the log reductions achieved on mung bean and onion seeds were significantly higher (p < 0.05). If seeds were treated and rinsed, the germination rates of six types of seeds were not affected (p > 0.05) regardless of whether the seeds were dried or not. All treatments significantly decreased the sprout yield of clover seeds by 13% (p < 0.05 ). If seeds were not rinsed after treatment, the germination rates of clover and broccoli seeds were reduced by 7 and 9%, respectively, and the sprout yield of alfalfa seeds was reduced by 35%. Overall, the organic acid solution was ineffective when compared with 20,000 ppm calcium hypochlorite in reducing Salmonella on sprout seeds, although the drying step after treatment could improve the treatment efficacy.
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Effect of organic acid treatment in reducing Salmonella on six types of sprout seeds
Title
Effect of organic acid treatment in reducing Salmonella on six types of sprout seeds
Creator
Yang, Dachuan
Date
2023
Description
Fresh sprouts present a special food safety concern as their growing conditions also favor the growth of pathogens such as Salmonella....
Show moreFresh sprouts present a special food safety concern as their growing conditions also favor the growth of pathogens such as Salmonella. Contamination in sprouts often originates from the seeds used for sprouting. The Produce Safety Rule requires that seeds used to grow sprouts be treated to reduce pathogens. The treatments may be applied by sprout growers or by seed suppliers. Although 20,000 ppm calcium hypochlorite is the most used seed treatment method, the high chlorine level can be hazardous to workers and the environment. Alternative seed treatment methods that are safe and environmentally friendly are needed. In addition, a post-treatment drying step is needed when seed suppliers are using chemical seed treatment methods. This study evaluated the efficacy of an organic acid solution for reducing Salmonella on six types of seeds (alfalfa, clover, radish, mung bean, onion, and broccoli). The impact of treatment on seed germination and sprout yield was also examined. Ten grams of seeds inoculated with a five-serotype cocktail of Salmonella were pre-rinsed with 40 ml of water twice and treated with 75.7 ml of the organic acid solution for 1 hour. The treated seeds were either not rinsed or rinsed with 40 ml of water twice before being dried in the biological safety cabinet for 24 hours. The Salmonella level, germination percentage, and sprout yield of seeds treated with water, seeds treated with the organic acid solution, seeds treated with organic acid, dried, and rinsed, and seeds treated with organic acids, dried, and not rinsed were compared. Salmonella reductions that could be achieved with this organic acid solution treatment were less than 0.5 log CFU/g without drying, 0.6-2.0 log CFU/g with drying and rinse, or 1.6-2.9 log CFU/g with drying and no rinse. Drying significantly enhanced the treatment efficacy (p < 0.05 ) on alfalfa, radish, mung bean, and onion seeds. If seeds were not rinsed after treatment, the log reductions achieved on mung bean and onion seeds were significantly higher (p < 0.05). If seeds were treated and rinsed, the germination rates of six types of seeds were not affected (p > 0.05) regardless of whether the seeds were dried or not. All treatments significantly decreased the sprout yield of clover seeds by 13% (p < 0.05 ). If seeds were not rinsed after treatment, the germination rates of clover and broccoli seeds were reduced by 7 and 9%, respectively, and the sprout yield of alfalfa seeds was reduced by 35%. Overall, the organic acid solution was ineffective when compared with 20,000 ppm calcium hypochlorite in reducing Salmonella on sprout seeds, although the drying step after treatment could improve the treatment efficacy.
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Effect of organic acid treatment in reducing Salmonella on six types of sprout seeds
Title
Effect of organic acid treatment in reducing Salmonella on six types of sprout seeds
Creator
Yang, Dachuan
Date
2023
Description
Fresh sprouts present a special food safety concern as their growing conditions also favor the growth of pathogens such as Salmonella....
Show moreFresh sprouts present a special food safety concern as their growing conditions also favor the growth of pathogens such as Salmonella. Contamination in sprouts often originates from the seeds used for sprouting. The Produce Safety Rule requires that seeds used to grow sprouts be treated to reduce pathogens. The treatments may be applied by sprout growers or by seed suppliers. Although 20,000 ppm calcium hypochlorite is the most used seed treatment method, the high chlorine level can be hazardous to workers and the environment. Alternative seed treatment methods that are safe and environmentally friendly are needed. In addition, a post-treatment drying step is needed when seed suppliers are using chemical seed treatment methods. This study evaluated the efficacy of an organic acid solution for reducing Salmonella on six types of seeds (alfalfa, clover, radish, mung bean, onion, and broccoli). The impact of treatment on seed germination and sprout yield was also examined. Ten grams of seeds inoculated with a five-serotype cocktail of Salmonella were pre-rinsed with 40 ml of water twice and treated with 75.7 ml of the organic acid solution for 1 hour. The treated seeds were either not rinsed or rinsed with 40 ml of water twice before being dried in the biological safety cabinet for 24 hours. The Salmonella level, germination percentage, and sprout yield of seeds treated with water, seeds treated with the organic acid solution, seeds treated with organic acid, dried, and rinsed, and seeds treated with organic acids, dried, and not rinsed were compared. Salmonella reductions that could be achieved with this organic acid solution treatment were less than 0.5 log CFU/g without drying, 0.6-2.0 log CFU/g with drying and rinse, or 1.6-2.9 log CFU/g with drying and no rinse. Drying significantly enhanced the treatment efficacy (p < 0.05 ) on alfalfa, radish, mung bean, and onion seeds. If seeds were not rinsed after treatment, the log reductions achieved on mung bean and onion seeds were significantly higher (p < 0.05). If seeds were treated and rinsed, the germination rates of six types of seeds were not affected (p > 0.05) regardless of whether the seeds were dried or not. All treatments significantly decreased the sprout yield of clover seeds by 13% (p < 0.05 ). If seeds were not rinsed after treatment, the germination rates of clover and broccoli seeds were reduced by 7 and 9%, respectively, and the sprout yield of alfalfa seeds was reduced by 35%. Overall, the organic acid solution was ineffective when compared with 20,000 ppm calcium hypochlorite in reducing Salmonella on sprout seeds, although the drying step after treatment could improve the treatment efficacy.
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