Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds

Inactivation of Escherichia coli O157:H7 on Radish Seeds by Sequential Treatments with Chlorine Dioxide, Drying, and Dry Heat without Loss of Seed Viability

“…These results indicated that, even if the population of E. coli O157:H7 on radish seeds was reduced to a very low level, the population after cultivation of those seeds could be high. Similar results have been reported by several researchers (1,12,19,20). This emphasizes the need to eliminate E. coli O157:H7 from seeds used to produce sprouts.…”

“…Also, lethality of dry heat may not be affected by crevices or wrinkles on seed testae, which are thought to protect pathogens from contact with chemical treatment solutions (8). Bang et al (1) reported that treatment of radish seeds with ClO 2 (500 g/ml) for 5 min, air drying at …”

“…Even a 5-log CFU/g reduction, however, may not guarantee the absence of pathogens in sprouts. Pathogens that remain on seeds after treatment, even if present in very low numbers, can multiply rapidly to high levels during the sprouting process (1,12,19,20). The goal of decontamination treatments should be to eliminate food-borne pathogens on seeds intended for sprout production.…”

Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves

“…This trend has occurred in part because of health benefits such as a high nutrient content and low number of calories inherent in produce (Bang et al, 2011a;Samara and Koutsoumanis, 2009). In the United States, per capita consumption of fresh produce was 283 lb in 1987 and increased to 326 lb in 2000 (USDA, 2000a(USDA, , 2000b(USDA, , 2003.…”

Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying

“…Studies in our laboratories have indicated that sequential treatment with ClO 2 and other stressors results in synergistic lethal effects against foodborne pathogens. Cells of Escherichia coli O157:H7 exposed to ClO 2 were more sensitive to desiccation (Bang et al, 2014;Kim et al, 2010) and dryheat (Bang et al, 2011a(Bang et al, , 2011b(Bang et al, , 2011c. Kreske et al (2006) reported that spores of Bacillus cereus or B. thuringiensis treated with ClO 2 had decreased tolerance to wet-heat.…”