Development of Effective Seed Decontamination Technology to Inactivate Pathogens on Mung Bean Seeds and Its Practical Application in Japan

Bari, Md. Latiful; Enomoto, Katsuyoshi; Nei, Daisuke; Kawamoto, Shinichi

doi:10.6090/jarq.45.153

Cited by 22 publications

(17 citation statements)

References 46 publications

(33 reference statements)

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“…Hot water treatment is one of the most common methods for seed disinfection by virtue of the fact that it is applied by the majority of Japanese sprout producers (Bari et al, 2010;Bari et al, 2011). Laboratory-based studies have demonstrated that complete elimination of Salmonella and E. coli O157:H7 can be achieved by treating seeds at 90°C for 90 s, although adverse effects on seed germination were reported (Bari et al, 2008).…”

Section: Physical Methodsmentioning

confidence: 99%

Salmonella and Tomatoes

Bartz¹,

Marvasi²,

Teplitski³

2014

The Produce Contamination Problem

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Academic Press is an imprint of ElsevierNo part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier's Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier.com. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material NoticeNo responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of Congress Printed and bound in the United States PART 3 CONTAMINATION AVOIDANCE PRE AND POSTHARVEST CHAPTER 15 Produce Contamination Issues in Mexico and CHAPTER 16 Regulatory Issues in Europe RegardingFresh PART 4 TECHNOLOGY FOR REDUCTION OF HUMAN PATHOGENS IN FRESH PRODUCE PrefaceThe premise of the book is that once human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently with currently available technologies based on washing with sanitizing agents to assure microbiological safety. Outbreaks since the first edition of this book was published have been attributed to consumption of fresh commodities including but not limited to cantaloupes, mangoes, tomatoes, seed sprouts, and salad greens. Globally extensive research, published in thousands of scientific papers and documents, has focused on the microbiological safety of fresh produce. Disinfection methods whether conventional or based on new innovative technology fail to reduce pathogen loads on produce to levels consistent with product safety.Produce decontamination methods are surprisingly similar in the level of reductions in pathogens they achieve. Methods that are effective, irradiation and high pressure, are either not accepted by a large segment of consumers or not practical for all types of fresh produce. The intrinsic interaction of microbes with plant tissues, internalization, biofilm formation, and association with inaccessible sites contributes to the insufficient reduction in microbial populations to assure product safety. The key to improving the microbial safety of fresh products is the development of wiser strategies to avoid human pathogen contamination of the products rather than focusing on disinfect...

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Section: Physical Methodsmentioning

confidence: 99%

Salmonella and Tomatoes

Bartz¹,

Marvasi²,

Teplitski³

2014

The Produce Contamination Problem

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“…There have been extensive investigations into the efficacy of various chemical sanitising agents and other disinfection treatments in reducing levels of pathogenic micro-organisms in contaminated seeds (Bang et al, 2011;Bari et al, 2011;Beuchat, 1997;Fett, 2002a;Gandhi and Matthews, 2003;Jianxiong et al, 2010;Saroj et al, 2006b). These are summarized in Table 4.…”

Section: Decontamination Techniques For Seeds and Sprouts Shoots Andmentioning

confidence: 99%

Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds

Publication¹

2011

EFS2

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Sprouted seeds are young seedlings obtained from the germination of seeds. They are ready-to-eat foods which have caused large outbreaks. The bacterial pathogens most frequently associated with illness due to contaminated sprouted seeds are Salmonella and to a lesser extent STEC. Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica have also been transmitted by sprouted seeds, albeit very rarely. Dry seed contaminated with bacterial pathogens has been identified as the most likely initial source of sprout-associated outbreaks; although other routes of contamination (e.g. during production due to poor practices) may also occur. In some outbreaks, contamination of seeds with as low as 4 Salmonella per kg was sufficient for the sprouts to cause disease. Seeds purchased by sprouts producers are usually not grown specifically for this purpose. They may be contaminated during production, harvest, storage and transport, and there may be difficulties in traceability of seeds from production to sprouting. Bacterial pathogens on seeds may survive for long periods during seed storage. There is so far no guarantee of a bactericidal step which is able to control contamination of seeds with bacterial foodborne pathogens acquired prior to germination. Due to the high humidity and the favourable temperature during sprouting, bacterial pathogens present on dry seeds can multiply on the sprouts. Contamination with pathogenic bacteria must be minimized by identification of seed crops intended for sprouted seeds production before planting, and application of GAP, GHP, GMP, HACCP principles at all steps of the production chain. The relevance of decontamination treatments of seeds and of microbiological criteria is also discussed. © European Food Safety Authority, 2011 KEY WORDSDecontamination techniques, foodborne pathogenic bacteria, Salmonella, seeds, Shiga toxinproducing E. coli (STEC), sprouted seeds, microbiological criteria, mitigation options. SUMMARYThe European Commission asked the Panel on Biological Hazards to issue a scientific Opinion on the public health risk of Shiga toxin-producing E. coli (STEC) and other pathogenic bacteria that may contaminate seeds and sprouted seeds and in particular the Panel was asked: (i) to assess the public health risk caused by STEC and other pathogenic bacteria that may contaminate both seeds and sprouted seeds intended for direct human consumption; (ii) to the extent possible, to identify risk factors contributing to the development of STEC and other pathogenic bacteria that may contaminate these seeds and sprouted seeds; (iii) to recommend possible specific mitigation options, and to assess their effectiveness and efficiency to reduce the risk throughout the food chain (from the seed production until final consumption); and lastly, (iv) to recommend, if considered relevant, microbiological criteria for seeds and sprouted seeds, water, and other material that may contaminate the seeds and sprouts throughout the production chain.On the assess...

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“…However, their germination yield decreased significantly (Bari et al 2011). Using gamma irradiation combined with dry heat treatments eliminated E. coli O157:H7 from mung bean seeds.…”

Section: Introductionmentioning

confidence: 99%

Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts

Liu

2016

J Food Sci Technol

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The efficacy of acidic electrolyzed water (AEW) for reducing total bacteria, coliforms, yeast and mold counts on commercial mung bean sprouts was investigated. The impact of pH, available chlorine concentration (ACC) and the cleaning method on antimicrobial efficacy of AEW was studied. AEW with a pH of 4.47 reduced the total bacterial, coliform, and yeast and mold counts on mung bean sprouts by 1.23, 1.42 and 1.25 log CFU/g, respectively. The efficacy of AEW increased with increasing ACC, and further studies showed that its antimicrobial ability was based on a combination of pH and ACC values. Cleaning using ultrasonic waves enhanced the antimicrobial activity of electrolyzed water, achieving reduction of 2.46, 2.13 and 2.92 log CFU/g for total bacterial, yeast and mold, and coliform counts, respectively. These results have indicated that using ultrasonic waves as a cleaning method, combined with AEW, could be a promising way to reduce the microbial populations on mung bean sprouts.

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Development of Effective Seed Decontamination Technology to Inactivate Pathogens on Mung Bean Seeds and Its Practical Application in Japan

Cited by 22 publications

References 46 publications

Salmonella and Tomatoes

Salmonella and Tomatoes

Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds

Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts

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