Current Intervention Strategies for the Microbial Safety of Sprouts

Sikin, Adi Md; Zoellner, Claire; Rizvi, Syed S.H.

doi:10.4315/0362-028x.jfp-12-437

Cited by 66 publications

(52 citation statements)

References 157 publications

(229 reference statements)

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“…Sprouts are high in protein (21% to 28%), calcium, phosphorus and certain vitamins. Sprouts have been reported to have a greater nutritional value than seeds [1].There is a dramatic increasing of food outbreaks related to consumption of legume sprouts have been reported and the reason for the outbreaks associated with these sprouts mainly due to the mode of consumption in many countries [2]. Most of them used to consume sprouts as a fresh product rather than practicing any cooking procedures as it may cause the reduction of nutritional value of the raw sprouts.…”

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confidence: 99%

Evaluation the Effect of Processing and Storage on Some of the Nutrients of Selected Varieties of Legume Sprouts in Sri Lanka

2017

IJAAEE

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Abstract-Protein and anti-oxidants are some of the most important nutrients obtained from the consumption of legumes. Though sprouting enhances the nutritional value, it is important to investigate the effect of further processing of sprouts on those nutrients. Effect of germination (48 hours), hot water blanching (at 100±2 o C for 1 minute), storage conditions (10±1 o C, 3±1 o C, 0±0.5 o C) until acceptable visual quality rating on crude protein, anti-oxidant of four legume varieties; mung (Vigna radiata), yellow cowpea (Vigna unguiculata (L.) Dhawala), red cowpea (Vigna unguiculata (L.) Waruni) and soy bean (Glycine max pb1) were investigated. The effect of pasteurization (100±2˚C for 30 minutes) on mung bean sprouts in brine after blanching was analysed with respect to crude protein and anti-oxidant content.The hot water blanching at 100±2˚C has not significantly affected on the crude protein content of mung, soy bean, yellow cowpea and red cowpea and it was 27.6%, 42.08%, 27.23% and 29.05% respectively which is more or less similar to the fresh sprouts. The anti-oxidant content of Mung (Vigna radiata) has significantly (p<0.05) increased from 3.82 to 5.54 mg per 100g after the germination and there is no significant (p<0.05) increasing in the anti-oxidant content of soy (Glycine max pb1), yellow cowpea (Vigna unguiculata (L.) Dhawala) and red cowpea (Vigna unguiculata (L.) Waruni). Hot water blanching has significantly (p<0.05) decreased the anti-oxidant content from fresh sprouts to blanched sprouts; 5.54 to 4.33 mg per 100 g of mung (Vigna radiata) and it is not significant (p<0.05) in other three varieties. The best visual quality rating was observed in the blanched sprouts stored at 0±0.5 o C in all varieties for up to 15 days without affecting the above nutrients.Crude protein and anti-oxidant content after pasteurization of mung bean sprouts in brine have significantly (p<0.05) reduced and their reduction was from 26.76% to 24.64% for crude protein and from 4.33to 3.91 mg per 100g for anti-oxidant from the process of blanching to pasteurization. This reduction of nutrients is lower when compared to reduction from fresh sprouts to blanched sprouts. The pasteurization of sprouts in brine not only increases the safety and shelf life of sprouts, but also is effective in preserving the important nutrients of sprouts though the mild reduction of nutrients is observed when compared to application of blanching process only Keywords-legume sprouts, blanching, storage, pasteurization, sprouts in brine, crude protein, anti-oxidant. I. INTRODUCTIONIn the recent past the care of the people turned towards the natural foods like fresh vegetables and fresh fruits. Sprouts also fall into this category of food and are getting popular 1, 2 Department of Microbiology, Faculty of Science, University of Kelaniya, Sri Lanka.worldwide as a natural, healthy food with high quality protein and all other essential nutrients.Nowadays, the consumption of the germinated seeds became a trend in Asia and also in Western Europe as the ...

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Evaluation the Effect of Processing and Storage on Some of the Nutrients of Selected Varieties of Legume Sprouts in Sri Lanka

2017

IJAAEE

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“…In honeydew melon and apple slices, nisin, a broad spectrum bacteriocin produced by Lactococcus lactis, reduced the populations of L.monocytogenes by approximately 3.2 and 2.0 log CFU/g, respectively, in comparison to untreated honeydew melon and apple slices after storage for seven days at 10⁰C (Leverentz, et al, 2003). Enterocin B, a narrow spectrum bacteriocin synthesized by Enterococcus faecium, reduced the population of L. monocytogenes in alfalfa and soybean seed sprouts by 2.0 and 2.4 log CFU/g, respectively (Sikin et al, 2013).…”

Section: Biological Interventionsmentioning

confidence: 98%

“…The active form of hypochlorite, hypochlorous acid, affects the cellular function of microbial contaminants by decreasing adenosine triphosphate (ATP) production, denaturing deoxyribonucleic acid (DNA), inhibiting protein synthesis, and decreasing the uptake of oxygen and nutrients (CDC, 2008). Hypochlorites used at concentrations of 50 to 200 ppm, with a contact time of one to two minutes, are effective against a broad spectrum of microbial contaminates, but the antimicrobial efficacy is dependent on many factors, including wash water, pH, temperature, organic load, and the inherent properties of the produce commodity (FDA, 2005;Sikin et al, 2013). On average, the lethal activity of hypochlorite for fruits and vegetables is between 0.5 and 1.0 log CFU/g reduction of foodborne pathogens E. coli O157:H7, Salmonella spp., and L. monocytogenes Behrsing et al, 2000;Beuchat & Brackets, 1990;Keskinen & Annous, 2011;Weissinger et al, 2000).…”

Section: Current Intervention Strategymentioning

confidence: 99%

“…In comparison to chemical methods, physical intervention methods have demonstrated enhanced penetration for the destruction of internalized microorganisms (Sikin et al, 2013). On average, physical intervention methods immediately reduce populations of foodborne pathogens by 1.5 to 3.0 log CFU/g.…”

Section: Physical Interventionmentioning

confidence: 99%

“…Radiation dosage, expressed in kilograys (kGy), is a function of the energy of the radiation source and exposure time (Sikin et al, 2013).…”

Section: Electron Irradiationmentioning

confidence: 99%

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The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

Rossi¹

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Growing consumer awareness of the health benefits associated with fruits and vegetables and demand for easy to prepare products has prompted the development of a wide variety of minimally processed fruits and vegetables. Minimally processed fruits and vegetables are often peeled, cut, or diced which compromise the produces' natural protective barriers, exposing a nutrient rich medium and providing an ideal environment for the growth of microorganisms, monocytogenes by Lb. plantarum and LPP was greater than Salmonella spp. and E. coli O157:H7 on apple slices and alfalfa seeds, alike. LAB had a minimal effect on the quality of the apple slices and alfalfa seeds. LAB could be an effective strategy in reducing pathogen populations at abusive temperatures and germination conditions without influencing the quality of minimally processed fruit and vegetables.

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Sprout microbial safety: A reappraisal after a quarter‐century

Fahey

Burak²,

Evans³

2022

Food Frontiers

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The World Health Organization estimates that each year one in 10 people worldwide falls ill after eating contaminated food, resulting in 600 million cases of foodborne diseases and 420,000 deaths. In the United States, the Centers for Disease Control estimates that 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3000 die. A very small fraction of those illnesses is due to sprouts.Commercial green sprout production began in the early 1970s, but home-sprouting has been practiced by small numbers of people for a very long time. Twenty-five years ago, the US Food and Drug Administration investigated 50 reported outbreaks and 2600 cases of foodborne illness associated with contaminated sprouts. Since then, the promulgation of science-based guidelines has led to laboratory (hold-andrelease) testing mandates for the green-sprout industry. Home-sprouters have become better informed of potential hazards, and they now have safer raw materials and safety-promoting supplies available to them, and a number of online communities that exchange information rapidly. Safe microgreens ("large sprouts") production has also grown considerably since then.Data based on more than two decades of surveillance support the thesis that sprouts are not only highly nutritious, but also very safe when responsibly produced. Both the need to select for appropriate seed "genetics" and "phenotype" and the need to test and certify seed supply for both commercial sprouters and home-sprouters is paramount to serving a more informed and progressive sprouting public (both consumers of commercially sprouted seeds and home-sprouters).

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Current Intervention Strategies for the Microbial Safety of Sprouts

Cited by 66 publications

References 157 publications

Evaluation the Effect of Processing and Storage on Some of the Nutrients of Selected Varieties of Legume Sprouts in Sri Lanka

Evaluation the Effect of Processing and Storage on Some of the Nutrients of Selected Varieties of Legume Sprouts in Sri Lanka

The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

Sprout microbial safety: A reappraisal after a quarter‐century

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