Practical Evaluation of Mung Bean Seed Pasteurization Method in Japan

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

doi:10.4315/0362-028x-73.4.752

Cited by 27 publications

(19 citation statements)

References 13 publications

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“…In addition, different bacterial strains and attachment conditions were used in the two studies. Higher cell concentrations were also used as inocula in several other studies (30)(31)(32), and as expected, the attachment ratios calculated from these studies were lower than what was observed in the present study.…”

Section: Discussionsupporting

confidence: 71%

Differential Attachment of Salmonella enterica and Enterohemorrhagic Escherichia coli to Alfalfa, Fenugreek, Lettuce, and Tomato Seeds

Cui

Walcott

Chen

2017

Appl Environ Microbiol

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Vegetable seeds have the potential to disseminate and transmit foodborne bacterial pathogens. This study was undertaken to assess the abilities of selected Salmonella and enterohemorrhagic Escherichia coli (EHEC) strains to attach to fungicide-treated versus untreated, and intact versus mechanically damaged, seeds of alfalfa, fenugreek, lettuce, and tomato. Surface-sanitized seeds (2 g) were exposed to four individual strains of Salmonella or EHEC at 20°C for 5 h. Contaminated seeds were rinsed twice, each with 10 ml of sterilized water, before being soaked overnight in 5 ml of phosphate-buffered saline at 4°C. The seeds were then vortexed vigorously for 1 min, and pathogen populations in seed rinse water and soaking buffer were determined using a standard plate count assay. In general, the Salmonella cells had higher attachment ratios than the EHEC cells. Lettuce seeds by unit weight had the highest numbers of attached Salmonella or EHEC cells, followed by tomato, alfalfa, and fenugreek seeds. In contrast, individual fenugreek seeds had more attached pathogen cells, followed by lettuce, alfalfa, and tomato seeds. Significantly more Salmonella and EHEC cells attached to mechanically damaged seeds than to intact seeds (P Ͻ 0.05). Although, on average, significantly more Salmonella and EHEC cells were recovered from untreated than fungicide-treated seeds (P Ͻ 0.05), fungicide treatment did not significantly affect the attachment of individual bacterial strains to vegetable seeds (P Ͼ 0.05), with a few exceptions. This study fills gaps in the current body of literature and helps explain bacterial interactions with vegetable seeds with differing surface characteristics.IMPORTANCE Vegetable seeds, specifically sprout seeds, have the potential to disseminate and transmit foodborne bacterial pathogens. This study investigated the interaction between two important bacterial pathogens, i.e., Salmonella and EHEC, and vegetable seeds with differing surface characteristics. This research helps understand whether seed surface structure, integrity, and fungicide treatment affect the interaction between bacterial cells and vegetable seeds.KEYWORDS alfalfa, attachment, EHEC, fenugreek, lettuce, Salmonella, tomato, vegetable seeds G lobally, fresh produce consumption has increased significantly in the last few decades because of the accrued health benefits (1). Since most fresh produce receives minimal processing and is often eaten raw, it can be a vehicle for transmitting foodborne pathogens (2). It is reported that in the United States, fresh produce was the most common vehicle for transmitting foodborne illness and 19% of the foodborne outbreaks and 24% of the illnesses that took place from 2004 to 2013 were associated with fresh produce (3). In general, enterohemorrhagic Escherichia coli (EHEC) and

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Section: Discussionsupporting

confidence: 71%

Differential Attachment of Salmonella enterica and Enterohemorrhagic Escherichia coli to Alfalfa, Fenugreek, Lettuce, and Tomato Seeds

Cui

Walcott

Chen

2017

Appl Environ Microbiol

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“…In another study, hot-water treatment of artificially contaminated mung bean seeds at 85°C for 40 s reduced populations of S. Enteritidis and E. coli O157:H7 by 3.7 and 3.8 log units, respectively. The combination of hot-water treatment (85°C for 40 s), dipping in cold water (30 s), and soaking in chlorine water (2,000 ppm, 2 h) was shown to completely eliminate S. Enteritidis and E. coli O157:H7 from mung bean seeds (25). In a study using dry heat as a sanitizing treatment for mung bean seeds, initial bacterial loads of 6 log CFU/g for E. coli O157:H7 and 4 log CFU/g for S. enterica were reduced below detectable levels (Ͻ1 log CFU/g) when the seeds were kept at 55°C for 4 and 5 days, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…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).…”

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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

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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).

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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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Practical Evaluation of Mung Bean Seed Pasteurization Method in Japan

Cited by 27 publications

References 13 publications

Differential Attachment of Salmonella enterica and Enterohemorrhagic Escherichia coli to Alfalfa, Fenugreek, Lettuce, and Tomato Seeds

Differential Attachment of Salmonella enterica and Enterohemorrhagic Escherichia coli to Alfalfa, Fenugreek, Lettuce, and Tomato Seeds

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

Salmonella and Tomatoes

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