Reduction of Salmonella and Shiga toxin-producing Escherichia coli on alfalfa seeds and sprouts using an ozone generating system

Mohammad, Zahra H.; Kalbasi‐Ashtari, Ahmad; Riskowski, G. L.

doi:10.1016/j.ijfoodmicro.2018.08.023

Cited by 34 publications

(21 citation statements)

References 43 publications

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“…In this study, Salmonella populations on the inoculated seeds significantly increased to 6–8 log CFU g −1 during sprouting. Similar results were reported by Mohammad et al () where Salmonella populations on the alfalfa sprouting seeds increased from 5.6 to >7 log CFU g −1 on the sprouts. As alfalfa seeds germinate, Salmonella colonised the edges of cracked seed coats and spread to the entire root surface during sprouting (Charkowski et al , ).…”

Section: Discussionsupporting

confidence: 90%

“…Alfalfa seeds were separately inoculated by each S. enterica serotype Newport, Tennessee, Typhimurium, Braenderup or Montevideo at two inoculation levels as described previously. For seed inoculation, alfalfa seeds (100 g) placed in 500 mL capacity glass beaker were immersed in 100 mL of PBS containing 5 mL of high or low inoculum at 8.5 or 6.5 log CFU mL −1 , respectively, for 2 min with manually shaking to mix thoroughly as described by Mohammad et al (). After 2 min, the cell suspension in the glass beaker was drained completely and the inoculated seeds were placed on wire screens lined with sterile cheesecloth for drying in a laminar flow hood at room temperature for 24 h (Lang et al , ).…”

Section: Methodsmentioning

confidence: 99%

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Efficacy of benzyl isothiocyanate for controlling Salmonella on alfalfa seeds and sprouts

Yin

Boomer

Chen

et al. 2020

Int J of Food Sci Tech

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The efficacy of benzyl isothiocyanate (BIT), a compound found in cruciferous vegetables, for controlling Salmonella on alfalfa seeds and sprouts was investigated. Alfalfa seeds were inoculated by individual Salmonella enterica serotypes Newport, Typhimurium, Tennessee, Montevideo, or Braenderup at two inoculation levels of 3 or 5 log CFU g À1 , followed by treatment with BIT (0.5-2%) or chlorine (2%) for 15 min. Treated seeds were sprouted in seed sprouters. Surviving Salmonella populations on the seeds and sprouts were determined. At both inoculum levels, 1.5% and 2% of BIT significantly reduced populations S. Typhimurium and S. Braenderup on seeds to a level comparable to the chlorine-treated seeds. Salmonella populations recovered from the sprouts germinated from 1.5% or 2% BIT-treated seeds were significantly lower than the control and chlorine-treated seeds at both inoculum levels (P < 0.05). The results of the study indicate that BIT can be used to control Salmonella contamination on alfalfa seeds and subsequent sprouting process.

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Section: Discussionsupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Efficacy of benzyl isothiocyanate for controlling Salmonella on alfalfa seeds and sprouts

Yin

Boomer

Chen

et al. 2020

Int J of Food Sci Tech

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“…However, ozone is used in many industrial fields, including as an alternative to conventional fermentation processes [63] and as a powerful antimicrobial agent [64]. The application of low amounts of ozone (5-10 mg/L) has been tested as an intervention for eliminating pathogens (Salmonella, E. coli) from the surface of different seeds and sprouts [65,66], as disinfectant of fruit juices [67] and fresh carrots [68], for example, without leaving residues on food products.…”

Section: Of 17mentioning

confidence: 99%

Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array

Zappa¹

2019

Preprint

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Food preservatives are compound that are used for the treatment of food to improve the shelf life. In the food industry, is necessary to monitor all processes, for both safety and quality of the product. An electronic nose (or e-nose) is a biomimetic olfactory system that could find numerous industrial applications, including food quality control. Commercial electronic noses are based on sensor arrays composed by a combination of different sensors, which include conductometric metal oxide devices. Metal oxide nanowires are considered among the most promising materials for the fabrication of novel sensing devices, which can enhance the overall performances of e-noses in food applications. In the present work, is reported the fabrication of a novel sensor array based on SnO2, CuO and WO3 nanowires deposited on top of commercial μHPs, provided by ams Sensor Solutions Germany GmbH. The array was tested for the discrimination of four typical compounds added to food products or used for their treatment to increase the shelf life: ethanol, acetone, nitrogen dioxide and ozone. Results are very promising: the sensors array was able to operate for long time consuming less than 50mW for each single sensor, and PCA analysis confirms that the device was able to discriminate between different compounds.

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“…Physical methods include cold, heat, high pressure, irradiation, supercritical carbon dioxide and ultrasound treatments [10,11,12]. Chemical interventions consist of sanitizers such as ozone, chlorine and electrolyzed water [13,14,15]. Biological interventions consist of the use of antagonistic microorganisms, antimicrobial metabolites, and bacteriophages.…”

Section: Introductionmentioning

confidence: 99%

The Evaluation of Antibacterial Activity of Copper Sheets in the Germination of Alfalfa Seeds (<em>Medicago sativa</em> L.) within a Rotating Drum

Reyes

Bruijn

Tolosa

et al. 2020

AJAFS

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— The consumption of sprouts in the human diet has grown during the last years, but great concern raised from public health institutions, food industry and consumers regarding their safety since foodborne diseases caused by microorganisms have been reported. Copper metal as a contact surface was studied during the germination of alfalfa seeds (Medicago sativa L.) inside a rotating drum on a laboratory scale and compared with a plastic surface of food-grade. A system of three rotating drums was used inside a thermo-regulated chamber to germinate seeds. To evaluate the antibacterial activity of copper sheets, alfalfa seeds were inoculated with 4.2 log cfu g-1 of Escherichia coli and after 84 hours of germination sprouts were evaluated for E. coli, mesophilic aerobic bacteria, the content of copper and other minerals (potassium, calcium, magnesium, sodium, iron, manganese, and zinc), total mass, unit mass and length, and color. The contact of alfalfa sprouts with copper sheets allowed to reduce the E. coli load from 6.54 to <0.1 log cfu g-1. However, all sprouts exceeded in copper (> 10 ppm) according to Food Sanitary Regulations. Germinated mass and length decreased after copper treatments. No statistically significant differences were observed between treatments for the remaining quality parameters. Finally, it is concluded that copper was very efficient in reducing the microbial load of E. coli in alfalfa sprouts, complying with the regulations established by the Chilean Ministry of Health.

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Reduction of Salmonella and Shiga toxin-producing Escherichia coli on alfalfa seeds and sprouts using an ozone generating system

Cited by 34 publications

References 43 publications

Efficacy of benzyl isothiocyanate for controlling Salmonella on alfalfa seeds and sprouts

Efficacy of benzyl isothiocyanate for controlling Salmonella on alfalfa seeds and sprouts

Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array

The Evaluation of Antibacterial Activity of Copper Sheets in the Germination of Alfalfa Seeds (<em>Medicago sativa</em> L.) within a Rotating Drum

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