Microbiological Safety of Sprouted Seeds

Warriner, Keith; Smal, Barbara

doi:10.1016/b978-0-12-404611-5.00011-7

Cited by 10 publications

(4 citation statements)

References 82 publications

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“…Controlling human pathogens on plants is a significant challenge for the fresh produce industry. Currently, there are no commercially available means to successfully inactivate these pathogens (Ding et al, 2013;Sikin et al, 2013;Warriner and Smal, 2014;Miyahira and Antunes, 2021). A relatively new approach involves the application of antagonistic microorganisms (Ye et al, 2010;Fett et al, 2011;Sikin et al, 2013;Yang et al, 2013;Uhlig et al, 2021;Chahar et al, 2023).…”

Section: Discussionmentioning

confidence: 99%

“…Consumption of edible sprouts is increasing globally due to their high nutritional value, in terms of proteins, carbohydrates, minerals, and vitamins (Yang et al, 2013;Mir et al, 2021;Francis et al, 2022). Sprouted seeds are germinated under warm and humid conditions that are also ideal for microbial proliferation (Warriner and Smal, 2014;Galieni et al, 2020;Miyahira and Antunes, 2021). During germination and sprouting, bacteria, including human pathogens, may be present in the seeds and can multiply in and on the newly developing sprouts (Warriner et al, 2003;Kim et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Chemical treatments usually result in an average bacterial reduction of 3.08 log CFU/g (SD = 2.03), while high-pressure treatment can yield reductions of up to 5.09 log CFU/g (SD = 0.94) (Ding et al, 2013). Still, the commercial application of high-pressure technology in the sprouted-seed industry is limited, mainly due to its high costs (Warriner and Smal, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Bacillus strain BX77: a potential biocontrol agent for use against foodborne pathogens in alfalfa sprouts

Gollop,

Kroupitski,

Matz

et al. 2024

Front. Plant Sci.

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Despite regulatory and technological measures, edible sprouts are still often involved in foodborne illness and are considered a high-risk food. The present study explored the potential of spore-forming Bacillus isolates to mitigate Salmonella and Escherichia coli contamination of alfalfa sprouts. Food-derived Bacillus strains were screened for antagonistic activity against S. enterica serovar Typhimurium SL1344 (STm) and enteropathogenic E. coli O55:H7. Over 4 days of sprouting, levels of STm and E. coli on contaminated seeds increased from 2.0 log CFU/g to 8.0 and 3.9 log CFU/g, respectively. Treatment of the contaminated seeds with the most active Bacillus isolate, strain BX77, at 7 log CFU/g seeds resulted in substantial reductions in the levels of STm (5.8 CFU/g) and E. coli (3.9 log CFU/g) in the sprouted seeds, compared to the control. Similarly, co-culturing STm and BX77 in sterilized sprout extract at the same ratio resulted in growth inhibition and killed the Salmonella. Confocal-microscopy experiments using seeds supplemented with mCherry-tagged Salmonella revealed massive colonization of the seed coat and the root tip of 4-day-old sprouted seeds. In contrast, very few Salmonella cells were observed in sprouted seeds grown with BX77. Ca-hypochlorite disinfection of seeds contaminated with a relatively high concentration of Salmonella (5.0 log CFU/g) or treated with BX77 revealed a mild inhibitory effect. However, disinfection followed by the addition of BX77 had a synergistic effect, with a substantial reduction in Salmonella counts (7.8 log CFU/g) as compared to untreated seeds. These results suggest that a combination of chemical and biological treatments warrants further study, toward its potential application as a multi-hurdle strategy to mitigate Salmonella contamination of sprouted alfalfa seeds.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bacillus strain BX77: a potential biocontrol agent for use against foodborne pathogens in alfalfa sprouts

Gollop,

Kroupitski,

Matz

et al. 2024

Front. Plant Sci.

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“…Sprouted seeds are still considered a high-risk food and have been implicated in numerous cases https://doi.org/10.17221/267/2017-CJFS of foodborne illness stretching back for more than 30 years (Warriner & Smal 2014). Recent outbreaks of foodborne illness have been linked to the consumption of contaminated sprouts.…”

mentioning

confidence: 99%

Reduced microbiological contamination following irrigation of germinated seed for foods

Danilčenko¹,

Jarienė²,

Televičiūtė³

et al. 2018

Czech J. Food Sci.

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Germinated seeds are rich in various nutrients but are vulnerable to fungal contamination which favours micromycete formation on the sprouts. The main aim of this work was an investigation of strategies to reduce the contamination of sprouted seed foods. Over the course of 96 hours of sprouting, seeds of organic spring wheat (Triticum aestivum L.), winter wheat (Triticum aestivum L.), naked oat (Avena nuda L.), triticale (xTriticosecale) and rye (Secale cereale L.) were irrigated in water filtered using the Pazdroid Med-1500 filtration device with and without 4% ethyl alcohol. Germinated seeds were stored at 18°C for one, three and seven days and the levels of Mucor spp., Penicillium spp., Alternaria spp., Aspergillus spp., Fusarium spp. and Bipolaris spp were determined. Micromycete numbers were greater in sprouted winter wheat and rye but were reduced when these were soaked and irrigated with filtered water and filtered water containing 4% ethyl alcohol. Filtered water led to greater reductions in micromycete numbers in sprouted winter and spring wheat than in other seeds.

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