Sequential treatment of hydrogen peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds without detrimental effect on seeds viability

Hong, Eun-Jeong; Park, Sang‐Hyun; Kang, Dong‐Hyun

doi:10.1016/j.fm.2018.09.002

Cited by 22 publications

(12 citation statements)

References 20 publications

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“…The common use of alfalfa sprouts in the human diet includes adding them to mixed fresh vegetables and to salads in order to improve the nutritive value and their palatability (Gaweł et al, 2017). Many studies reported that alfalfa sprouts could be a vital source of protein for human nutrition although there is a link between alfalfa sprouts and food poisoning (e.g., Fiutak et al, 2019;Hong et al, 2019;Lorenzo-Leal et al, 2019;Michalczyk et al, 2019;Mattioli et al, 2019;Mohammad et al, 2019).…”

Section: Utilization Of Alfalfa Sprouts In Human Nutritionmentioning

confidence: 99%

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

et al. 2020

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Egyptian Journal of Botany http://ejbo.journals.ekb.eg/ Review 45 A LFALFA is considered as "the Queen of the Forages" due to its high protein content and nutritional value. The production of alfalfa under different stressful environments is a great challenge, representing a serious threat to global food security. To improve the production of alfalfa under stressful conditions, there is a crucial need to understand the response of alfalfa plants to stresses, the mechanisms of tolerance and the management options. Alfalfa is a promising biorefinery crop from which leaf protein concentrates as well as bio-organic fertilizers can be produced. The potential of leaf-derived protein concentrate for human and animal nutrition is huge, yet unexploited. The bio-organic fertilizers derived from alfalfa plants represent a sustainable way to supply the plant with some nutrients. This review article highlights the sustainable use of alfalfa in biorefinery and bio-organic fertilizer production. Moreover, scattered knowledge about its use for production is collected supporting its suitability for improving soil fertility. Last, we discuss the suitability of alfalfa to produce stable yields in the light of changing climate and stressful conditions like salinity.

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Section: Utilization Of Alfalfa Sprouts In Human Nutritionmentioning

confidence: 99%

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

et al. 2020

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“…Hydrogen peroxide has been widely applied to control pathogens in foods, and it is a generally recognized as safe compound (Hong et al, 2019). Hydrogen peroxide forms the hydroxyl radical (•OH), which oxidizes cell membranes (McDonnell & Russell, 1999).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour

Song

Kang

2021

J of Applied Microbiology

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Aims: In this study, the efficacy of using vacuumed hydrogen peroxide vapour (VHPV) to inactivate foodborne pathogens in whole dried black pepper (Piper nigrum) and powdered dried red pepper (Capsicum annuum) was evaluated.Methods and Results: Black and red pepper inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were subjected to 3.81, 7.93, 12.33, 17.04 and 21.67 mg l −1 VHPV for 1 min, and the change in pepper colour was evaluated after treatment. Pathogen quantities decreased with increasing hydrogen peroxide concentration. For black pepper, the 21.67 mg l −1 VHPV treatment decreased E. coli O157:H7 and S. Typhimurium quantities by >6.12 and 4.52 log CFU per gram, respectively, without causing colour change. In addition, the 21.67 mg l −1 VHPV treatment caused 4.35 and 2.36 log CFU per gram reductions in these two pathogen quantities in red pepper, respectively. During the VHPV treatment, colour values of peppers did not significantly change. Conclusions: VHPV effectively reduced the levels of foodborne pathogens in black and red pepper while inducing minimal colour changes. How to cite this article: Song, W.-J. & Kang, D.-H. (2022) Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour.

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“…Bang et al (2011a) reported that E. coli O157:H7 on radish seeds reduced to below the detection limit (0.8 log CFU per gram) when they were treated with 500 mg kg -1 chlorine dioxide for 5 min, dry heated at 55°C for 12 h, and dried at 25°C for 2 h. In addition, Bang et al (2011b) showed that E. coli O157:H7 on radish seeds decreased to less than the detectable limit (1Á0 log CFU per gram) when they were treated with 500 mg kg À1 chlorine dioxide for 5 min and dried for 24 h at 45°C. Hong et al (2019) used the sequential treatment comprising hydrogen peroxide and DH to reduce S. Typhimurium on alfalfa seeds. This sequential treatment effectively reduced this pathogen but took a long time.…”

Section: Resultsmentioning

confidence: 99%

Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on alfalfa seeds by the combination treatment of vacuumed hydrogen peroxide vapour and vacuumed dry heat

Song

Kang

2022

Letters in Applied Microbiology

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Significance and Impact of the Study: Many researchers have focused their attention on developing techniques to reduce seed-borne human pathogens. Dry heat is one of such treatments. However, dry heat treatment usually requires excessive time to reduce pathogens. In our study, a combination treatment using vacuumed hydrogen peroxide vapour and vacuumed dry heat greatly reduced the treatment time required to inactivate food-borne pathogens inoculated on alfalfa seeds. This combination treatment can be used as an alternative pasteurization method in seed processing industries.

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Sequential treatment of hydrogen peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds without detrimental effect on seeds viability

Cited by 22 publications

References 20 publications

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour

Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on alfalfa seeds by the combination treatment of vacuumed hydrogen peroxide vapour and vacuumed dry heat

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