Hot-Water Treatments for Disinfecting Alfalfa Seeds Inoculated with Escherichia coli ATCC25922.

Enomoto, Katsuyoshi; Takizawa, Tsuneo; Ishikawa, Noboru; Suzuki, Tomosaburo

doi:10.3136/fstr.8.247

Cited by 19 publications

(8 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hot water at 60℃ for 2 min was the most effective treatment for reducing fungal soybean seed contamination. Previous reports showed that a wide range of hot water treatments at different temperatures and exposure times have successfully disinfected seeds of radish, alfalfa, and mung beans contaminated with E. coli and Salmonella with reductions of more than 5log CFU/g (Enomoto, Takizawa, Ishikawa, & Suzuki, 2002;Jaquette, Beuchat, & Mahon, 1996;Pao, Kalantari, & Khalid, 2008;Weiss & Hammes, 2005). These treatments consisted of different combinations of water temperatures ranging from 57 to 100℃ and exposure time to the treatment from seconds to 5 min (Jaquette et al, 1996;Pao et al, 2008).…”

Section: Disinfection Seed Treatmentsmentioning

confidence: 99%

Identification of fungi associated with soybeans and effective seed disinfection treatments

Escamilla

Rosso

Zhang

2019

Food Science & Nutrition

View full text Add to dashboard Cite

Sprouts can be a vehicle for the transmission of several pathogens capable of causing human illness, and the potential source of contamination is seed used for sprouting. The limited information about seed‐borne pathogens as well as their incidence on soybean seeds for soybean sprout industry led the objectives of this study that were to identify seed‐borne pathogens on commercial sprout soybean seeds and to evaluate different decontamination treatments on disinfection effectiveness and sprout quality. Seeds of “MFS‐561,” a sprout soybean cultivar, from three production regions were used in this study. The internal transcribed spacer (ITS1 and ITS2) DNA sequences of the isolated fungi from MFS‐561 seeds were used for species identification. Seven disinfection treatments were evaluated on their effectiveness on reducing fungal incidence and impact on sprout characteristics. Out of 55 fungal isolates obtained from the soybean seeds, seven species and six genera were identified. The most frequent genera across regions were Alternaria, Diaphorte, and Fusarium. The treatment of soaking seeds in 2% calcium hypochlorite for 10 min and 5% acetic acid for 2 min before sprouting were promising seed disinfection treatments as they significantly reduced fungi incidence without any negative effects on sprout quality.

show abstract

Section: Disinfection Seed Treatmentsmentioning

confidence: 99%

Identification of fungi associated with soybeans and effective seed disinfection treatments

Escamilla

Rosso

Zhang

2019

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…However, sprout producers voluntarily use a hot water disinfection process (85°C for 10 seconds) as an effective treatment for reducing seed-borne microorganisms related to spoilage during sprout cultivation without reducing their germination rate 21 . Mung bean seeds possess thick seed coats and are thus very resistant to hot water.…”

Section: Successful Seed Decontamination Methodsmentioning

confidence: 99%

“…Enomoto et al 21 showed that hot water treatment (85°C for 9s) was equally or more effective than 20,000ppm calcium hypochlorite treatments in reducing E. coli ATCC 25922 in alfalfa seeds. In our laboratory scale study 6 we reported that hot water treatment at 90°C for 90 seconds was effective in eliminating pathogens in artificially inoculated seeds.…”

Section: Successful Seed Decontamination Methodsmentioning

confidence: 99%

“…On the other hand, Japanese sprout producers have long been disinfecting mung bean seeds with hot water prior to cultivation. The primary purpose of these hot water treatments prior to sprouting is to disinfect the seeds of their microbiological loads (mold and bacteria), which may contribute to possible rotting during cultivation 21 . Other purposes include: softening hard seeds that are occasionally present in seed lots; enhancing germination; and improving the color of the bean sprouts.…”

Section: Mung Bean Eating Habitsmentioning

confidence: 99%

See 1 more Smart Citation

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

Bari

Enomoto²,

Nei

et al. 2011

JARQ

Self Cite

View full text Add to dashboard Cite

The majority of seed sprout-related outbreaks has been associated with Escherichia coli O157:H7 and Salmonella. Therefore, it is necessary to find an effective method to inactivate possible pathogenic bacterial populations on the seeds prior to sprouting. In general, sanitizing is more effective in reducing contamination on seeds than on sprouts. A successful seed decontamination treatment must inactivate microbial pathogens while preserving seed viability, germination, and vigor. Seeds vary in sensitivity to antimicrobial agents and other treatments, which determine how well they germinate and grow after treatment. In addition, a treatment that is effective for one type of seed may not be applicable to all types of seeds. Seeds vary in surface features, which may influence how well an antimicrobial agent can access and inactivate pathogens on or in the seed. The use of a number of physical, non-thermal processing technologies, alone or in combination with antimicrobial chemicals, could be useful for seed decontamination. Until now, hot water treatment at 85°C for 40 seconds followed by cooling in cold water for 30 sec and soaking in chlorine water was found effective in inactivating pathogens while preserving seed viability, germination, and vigor. Therefore, hot water treatment could be an effective seed decontamination method for mung bean seeds intended for sprout production.

show abstract

“…Yet studies have shown that this results in a median reduction of only 2.5 log CFU/g (20). Other sanitizing treatments include ionizing radiation (21), high hydrostatic pressure (22) in combination with mild heat (23), supercritical carbon dioxide (24), hot water (25)(26)(27), and dry heat (28). There is, however, no decontamination method available to date to ensure elimination of pathogens in all types of seeds without reducing seed germination or sprout yields (2).…”

mentioning

confidence: 99%

Evaluation of Aerated Steam Treatment of Alfalfa and Mung Bean Seeds To Eliminate High Levels of Escherichia coli O157:H7 and O178:H12, Salmonella enterica, and Listeria monocytogenes

Studer¹,

Heller²,

Hummerjohann³

et al. 2013

Appl Environ Microbiol

View full text Add to dashboard Cite

Sprouts contaminated with human pathogens are able to cause food-borne diseases due to the favorable growth conditions for bacteria during germination and because of minimal processing steps prior to consumption. We have investigated the potential of hot humid air, i.e., aerated steam, to treat alfalfa and mung bean seeds which have been artificially contaminated with Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Weltevreden, and Listeria monocytogenes Scott A. In addition, a recently collected E. coli O178:H12 isolate, characterized by a reduced heat sensitivity, was exposed to the treatment described. Populations of E. coli O157:H7 and S. enterica on alfalfa and mung bean seeds could be completely eliminated by a 300-s treatment with steam at 70 ؎ 1°C as revealed by enrichment studies. L. monocytogenes and E. coli O178:H12 could not be completely eliminated from artificially inoculated seeds. However, bacterial populations were reduced by more than 5 log CFU/g on alfalfa and by more than 4 log CFU/g on mung bean seeds. The germination rate of mung beans was not affected by the 300-s treatment compared to the germination rate of untreated seeds whereas that of alfalfa seeds was significantly lower by 11.9%. This chemical-free method is an effective alternative to the 20,000-ppm hypochlorite treatment presently recommended by the U.S. Food and Drug Administration (FDA).

show abstract

Hot-Water Treatments for Disinfecting Alfalfa Seeds Inoculated with Escherichia coli ATCC25922.

Cited by 19 publications

References 6 publications

Identification of fungi associated with soybeans and effective seed disinfection treatments

Identification of fungi associated with soybeans and effective seed disinfection treatments

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

Evaluation of Aerated Steam Treatment of Alfalfa and Mung Bean Seeds To Eliminate High Levels of Escherichia coli O157:H7 and O178:H12, Salmonella enterica, and Listeria monocytogenes

Contact Info

Product

Resources

About