Factors affecting the efficacy of chlorine against Esherichia coli O157:H7 and Salmonella on alfalfa seed

Fett, William F.

doi:10.1006/fmic.2001.0476

Cited by 27 publications

(12 citation statements)

References 24 publications

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“…In some cases, pathogens were reduced to below the level of detection, but when enrichment steps were performed, bacteria were recovered. Studies using naturally contaminated seeds and 20,000-ppm CaOCl 2 , however, showed complete removal of Salmonella Mbandaka and Muenchen from seed (14,42). All studies, even studies using naturally contaminated seed, performed sanitization of seeds on a relatively small scale (100 g or less).…”

Section: Discussionmentioning

confidence: 99%

“…However, inoculum sizes were relatively low and, in many cases, population levels were reduced below the level of detection. It has been demonstrated that the activity of chlorine steadily decreases over time (most signi cantly at lower initial concentrations) (14). Scouten and Beuchat (5,37) also found variable results on the effect of soaking time; in some cases, longer soaking times decreased ef cacy; in other cases, ef cacy increased.…”

Section: Discussionmentioning

confidence: 99%

“…Barak et al (2) examined the differences in attachment between E. coli O157: H7 and Salmonella enterica serovars on sprouts and found that Salmonella had better attachment; however, this study used full-grown sprouts inoculated by a 4-h adhesion assay. Studies directly comparing removal of the two organisms from seed have shown no consistent trend (5,6,14,15,19,37).…”

Section: Discussionmentioning

confidence: 99%

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Analysis of Published Sprout Seed Sanitization Studies Shows Treatments Are Highly Variable

Montville

Schaffner

2004

Journal of Food Protection

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Consumption of raw sprouts has caused many foodborne illness outbreaks in the last decade, and most outbreaks have been linked to contaminated seeds. Many seed sanitization treatments have been studied as a means to reduce the risk of illness associated with sprouts. Published data on seed sanitization were analyzed collectively to identify factors that influenced the efficacy of seed sanitization and to determine the variability associated with various sanitization processes. Temperature and duration of the sanitization treatment were found to produce a negligible effect on log microbial reductions. Salmonella, Escherichia coli O157:H7, and total aerobic microorganisms were all inactivated at similar rates. Data were fit to triangular or uniform distributions for 16 different chemical treatments. Among the most effective treatments were 8% hydrogen peroxide (uniform distribution [2.5, 4.5]), 20,000 ppm of chlorine (triangular distribution [1, 2.5, 6.5]), and 1% Ca(OH)2 (triangular distribution [0.5, 4, 5]). Chemical treatments where more published data were available showed more variability.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Analysis of Published Sprout Seed Sanitization Studies Shows Treatments Are Highly Variable

Montville

Schaffner

2004

Journal of Food Protection

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“…In conclusion, it is suggested that the aerated steam treatment is suitable as a treatment to reduce and eliminate naturally occurring contaminations in a manner that is at least similar to that seen with the artificial contamination tested. This view is supported by studies in which a hypochlorite treatment has been applied to alfalfa seeds naturally contaminated with S. Mbandaka of around 1 most probable number (MPN)/100 g or S. Muenchen (42,43). Both studies revealed complete elimination of the pathogens.…”

Section: Discussionmentioning

confidence: 89%

Evaluation of Aerated Steam Treatment of Alfalfa and Mung Bean Seeds To Eliminate High Levels of Escherichia coli O157:H7 and O178:H12, Salmonella enterica, and Listeria monocytogenes

Studer¹,

Heller²,

Hummerjohann³

et al. 2013

Appl Environ Microbiol

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Sprouts contaminated with human pathogens are able to cause food-borne diseases due to the favorable growth conditions for bacteria during germination and because of minimal processing steps prior to consumption. We have investigated the potential of hot humid air, i.e., aerated steam, to treat alfalfa and mung bean seeds which have been artificially contaminated with Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Weltevreden, and Listeria monocytogenes Scott A. In addition, a recently collected E. coli O178:H12 isolate, characterized by a reduced heat sensitivity, was exposed to the treatment described. Populations of E. coli O157:H7 and S. enterica on alfalfa and mung bean seeds could be completely eliminated by a 300-s treatment with steam at 70 ؎ 1°C as revealed by enrichment studies. L. monocytogenes and E. coli O178:H12 could not be completely eliminated from artificially inoculated seeds. However, bacterial populations were reduced by more than 5 log CFU/g on alfalfa and by more than 4 log CFU/g on mung bean seeds. The germination rate of mung beans was not affected by the 300-s treatment compared to the germination rate of untreated seeds whereas that of alfalfa seeds was significantly lower by 11.9%. This chemical-free method is an effective alternative to the 20,000-ppm hypochlorite treatment presently recommended by the U.S. Food and Drug Administration (FDA).

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“…To control disease outbreaks associated with seed sprouts, the U.S. Food and Drug Administration (US FDA) in 1999, issued guidelines recommending all seeds for sprouting be decontaminated with 20,000 ppm of calcium hypochlorite for at least 15 min prior to sprouting (US FDA, 1999). However, this method has been proved not to be fully effective for at least two reasons (Fett, 2002a;Proctor et al, 2001;Singh et al, 2005). First, it is a one-time control approach.…”

Section: Introductionmentioning

confidence: 99%

Biocontrol of the internalization of Salmonella enterica and Enterohaemorrhagic Escherichia coli in mung bean sprouts with an endophytic Bacillus subtilis

Shen

Mustapha

Lin

et al. 2017

International Journal of Food Microbiology

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Internalization of Salmonella enterica and enterohaemorrhagic Escherichia coli (EHEC) in seed sprouts poses a health risk to consumers, and the conventional sanitization methods are not always effective to reduce this risk. This study initiated a biocontrol approach to limit the internalization using endophytic Bacillus subtilis strains, which were isolated from the inner tissue of mung bean seeds or lettuce stems. By using the deferred agar method, 12 strains of B. subtilis out of 94 putative Bacillus isolates displayed inhibitory activity against at least one of the pathogenic indicators, S. enterica Typhimurium ATCC 14028 and E. coli O157:H7 505B. Two B. subtilis isolates (LCA1 and M24) showed a broad inhibitory spectrum against multiple strains of S. enterica and EHEC, Staphylococcus aureus sp., Klebsiella pneumoniae ATCC 700603, and Listeria monocytogenes Scott A, while the laboratory B. subtilis strain 168 was only moderately inhibitory against L. monocytogenes. To facilitate the tracking of the three B. subtilis strains (LCA1, M24, and 168) in the mung bean sprouts, the three strains were genetically engineered to carry the chloramphenicol acetyltransferase (cat), generating the strains LCA1-cat, M24-cat, and 168-cat, respectively. Data of the study using the cat-tagged strains demonstrated that both the two vegetable-associated and the laboratory B. subtilis strains could internalize in mung bean sprouts during the sprouting, but the latter displayed about 1.2 lg CFU/g of seeds lower in internalization. Overall, the presence of the three B. subtilis strains could significantly reduce the internalization of S. enterica or EHEC cocktail in mung bean sprouts during the sprouting. Among them, LCA1 showed the greatest inhibition against the EHEC cocktails with a reduction of about 2.0lg CFU/g of seeds by the end of sprouting (day 5), while 168 had the smallest reduction at about 0.6lg CFU/g of seeds. In addition, the three strains demonstrated a similar inhibition against the S. enterica cocktails by a reduction of about 1.1-1.4lg CFU/g of seeds by day 5. Results of this study suggest that the source (native vs. alien) of B. subtilis isolates may not affect the efficacy of the inhibition, but it might be affected by the production of antimicrobial substance and/or nutrition/space competition. The results also indicate that strain LCA1 may be useful as a biocontrol agent to reduce Salmonella and EHEC contamination in seed sprouts.

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Factors affecting the efficacy of chlorine against Esherichia coli O157:H7 and Salmonella on alfalfa seed

Cited by 27 publications

References 24 publications

Analysis of Published Sprout Seed Sanitization Studies Shows Treatments Are Highly Variable

Analysis of Published Sprout Seed Sanitization Studies Shows Treatments Are Highly Variable

Evaluation of Aerated Steam Treatment of Alfalfa and Mung Bean Seeds To Eliminate High Levels of Escherichia coli O157:H7 and O178:H12, Salmonella enterica, and Listeria monocytogenes

Biocontrol of the internalization of Salmonella enterica and Enterohaemorrhagic Escherichia coli in mung bean sprouts with an endophytic Bacillus subtilis

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