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Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds

机译：二氧化氯，干燥和干热处理在灭活萝卜种子上的微生物方面的综合作用

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摘要

We determined the combined effectiveness of ClO_2 (200 and 500 μg/ml, 5 min), air drying [25 ℃, 40% relative humidity (RH), 2 h], and mild dry heat (55 ℃, 23% RH, up to 48 h) treatments in killing total aerobic bacteria (TAB), Escherichia coli O157:H7, and molds and yeasts (MY) on radish seeds. A 5.1-log reduction in the number of TAB was achieved on radish seeds treated with 200 or 500 μg/ml ClO_2 followed by air drying for 2 h and dry heat treatment for 48 h or 24 h, respectively. When radish seeds were treated with 200 and 500 μg/ml ClO_2, air dried, and heat treated for 12 h and 6 h, respectively, the initial population of E. coli O157:H7 (5.6 log CFU/g) on seeds was reduced to an undetectable level (<0.8 log CFU/g). However, the pathogen was detected in 5-day-old sprouts. The reduction of MY (1.2 -1.0 log CFU/g) on radish seeds under similar experimental conditions was not changed significantly during subsequent heat treatment up to 48 h. Results show that treating radish seeds with 500 μg/ml ClO_2, followed by air dried at 25 ℃ for 2 h and heat treatment at 55 ℃ for 36 h achieved a >5-log CFU/g reduction of TAB and ￡ coli O157:H7. These observations will be useful when developing effective strategies and practices to enhance the microbiological safety of radish sprouts.
机译：我们确定了ClO_2（200和500μg/ ml，5分钟），风干[25℃，40％相对湿度（RH），2 h]和温和的干热（55℃，23％RH，向上至48 h）处理，以杀死萝卜上的总需氧细菌（TAB），大肠杆菌O157：H7以及霉菌和酵母菌（MY）。用200或500μg/ ml ClO_2处理然后分别风干2 h和干热处理48 h或24 h的萝卜种子，TAB的数量减少了5.1对数。当萝卜种子分别用200和500μg/ ml ClO_2处理，风干并分别热处理12小时和6小时时，种子上的大肠杆菌O157：H7初始种群（5.6 log CFU / g）减少了达到不可检测的水平（<0.8 log CFU / g）。但是，在5天大的芽中检测到病原体。在类似的实验条件下，萝卜种子上的MY（1.2 -1.0 log CFU / g）降低在随后的热处理（长达48小时）中没有明显变化。结果表明，用500μg/ ml ClO_2处理萝卜种子，然后在25℃下风干2 h，然后在55℃下热处理36 h，可以使TAB和H O157：H7的CFU / g减少> 5 log 。这些意见在制定有效的策略和实践以增强萝卜芽的微生物安全性时将很有用。

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  • 来源
    《Food microbiology》 |2011年第1期|p.114-118|共5页
  • 作者

    Jihyun Bang; Haeyoung Kim; Hoikyung Kim; Larry R. Beuchat; Jee-Hoon Ryu;

  • 作者单位

    Graduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea;

    rnGraduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea;

    rnDivision of Human Environmental Sciences, Wonkwang University, Shinyong-dong, Iksan, Jeonbuk 570-749, Republic of Korea;

    rnCenter for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA;

    rnGraduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    radish seed; escherichia coli O157:H7; chlorine dioxide; drying; dryheat treatment;

    机译：萝卜种子大肠杆菌O157：H7;二氧化氯;烘干;干热处理;

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