TY - JOUR
T1 - Decontamination method using heat and relative humidity for radish seeds achieves a 7-log reduction of Escherichia coli O157
T2 - H7 without affecting product quality
AU - Kim, Y. B.
AU - Kim, H. W.
AU - Song, M. K.
AU - Rhee, M. S.
N1 - Funding Information:
This study was supported by Korea University grant (Grant number: K1400713 ). The authors thank the Institute of Biomedical Science and Food Safety, KU-CJ Food Safety Hall, for providing the equipment and facilities.
Publisher Copyright:
© 2015 Elsevier B.V.
PY - 2015/5/8
Y1 - 2015/5/8
N2 - We developed a novel decontamination method to inactivate Escherichia coli O157:H7 on radish seeds without adversely affecting seed germination or product quality. The use of heat (55, 60, and 65 °C) combined with relative humidity (RH; 25, 45, 65, 85, and 100%) for 24. h was evaluated for effective microbial reduction and preservation of seed germination rates. A significant two-way interaction of heat and RH was observed for both microbial reduction and germination rate (P < 0.0001). Increases in heat and RH were associated with corresponding reductions in E. coli O157:H7 and in germination rate (P < 0.05). The order of lethality for the different treatments was generally as follows: no treatment < 55 °C/25-65% RH = 60 °C/25-45% RH = 65 °C/25% RH < 55 °C/85% RH = 60 °C/65% RH < 55 °C/100% RH = 60 °C/85-100% RH = 65 °C/45-100% RH. The most effective condition, 65 °C/45% RH, completely inactivated E. coli O157:H7 on the seeds (7.0. log. CFU/g reduction) and had no significant effect on the germination rate (85.4%; P > 0.05) or product quality. The method uses only heat and relative humidity without chemicals, and is thus applicable as a general decontamination procedure in spout producing plants where the use of growth chambers is the norm.
AB - We developed a novel decontamination method to inactivate Escherichia coli O157:H7 on radish seeds without adversely affecting seed germination or product quality. The use of heat (55, 60, and 65 °C) combined with relative humidity (RH; 25, 45, 65, 85, and 100%) for 24. h was evaluated for effective microbial reduction and preservation of seed germination rates. A significant two-way interaction of heat and RH was observed for both microbial reduction and germination rate (P < 0.0001). Increases in heat and RH were associated with corresponding reductions in E. coli O157:H7 and in germination rate (P < 0.05). The order of lethality for the different treatments was generally as follows: no treatment < 55 °C/25-65% RH = 60 °C/25-45% RH = 65 °C/25% RH < 55 °C/85% RH = 60 °C/65% RH < 55 °C/100% RH = 60 °C/85-100% RH = 65 °C/45-100% RH. The most effective condition, 65 °C/45% RH, completely inactivated E. coli O157:H7 on the seeds (7.0. log. CFU/g reduction) and had no significant effect on the germination rate (85.4%; P > 0.05) or product quality. The method uses only heat and relative humidity without chemicals, and is thus applicable as a general decontamination procedure in spout producing plants where the use of growth chambers is the norm.
KW - Escherichia coli O157:H7
KW - Heat
KW - Radish seeds
KW - Relative humidity (RH)
KW - Seed decontamination
UR - http://www.scopus.com/inward/record.url?scp=84923564447&partnerID=8YFLogxK
U2 - 10.1016/j.ijfoodmicro.2015.02.015
DO - 10.1016/j.ijfoodmicro.2015.02.015
M3 - Article
C2 - 25732001
AN - SCOPUS:84923564447
SN - 0168-1605
VL - 201
SP - 42
EP - 46
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
ER -