Summary
Abstract
High microbial populations on mung beans and its sprouts are the primary reason of a short shelf life of these products, and potentially present pathogens may cause human illness outbreak. The efficiency for inactivating Escherichia coli O157:H7 (E. coli O157:H7) and Salmonella enteritidis (S. enteritidis), which were artificially inoculated on mung bean seeds and sprouts, by means of slightly acidic electrolyzed water (SAEW, pH 5.0 to 6.5) generated through electrolysis of a mixture of NaCl and hydrochloric acid solution in a non-membrane electrolytic chamber, was evaluated at the different available chlorine concentrations (ACCs, 20-120 mg/l) and treatment time (3-15 min), respectively. The effect of SAEW treatment on the viability of seeds was also determined. Results indicate that the ACC had more significant effect on the bactericidal activity of SAEW for reducing both pathogens on the seeds and sprouts compared to treatment time (P 0.05). The finding of this study implies that SAEW with a near-neutral pH value and low available chlorine is an effective method to reduce foodborne pathogens on seeds and sprouts with less effects on the viability of seeds.
Study details
- Published in: Food Control 22.5 (2011): 792-796
- Microbes studied: Escherichia coli O157:H7, Salmonella enteritidis
Source
Source: Food Control 22.5 (2011): 792-796
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli, Salmonella |
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Food Control, 2011 |
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