Natural Antimicrobials for Biopreservation of Sprouts

Gálvez, Antonio; Abriouel, Hikmate; Cobo, Antonio; Pulido, Rubén Pérez

doi:10.5772/15746

Cited by 2 publications

(3 citation statements)

References 53 publications

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“…(Paenibacillaceae), and Sphingomonas spp. (Sphingomonadaceae), all of which have been shown to demonstrate antagonistic activity against foodborne pathogens associated with bean sprouts (Gálvez, Cobo, Abriouel, & Pulido, ; Kim et al, ; Ryu, Lee, Lim, Kim, & Kim, ). The presence of these antagonistic organisms may explain why used sprout water can hinder the growth of foodborne pathogens (Matos & Garland, ; Weiss et al, ).…”

Section: Discussionmentioning

confidence: 99%

“…Interestingly, we found certain microbial taxa that are often considered beneficial on the sprouts and in the germinating environment. (G alvez, Cobo, Abriouel, & Pulido, 2011;Kim et al, 2004;Ryu, Lee, Lim, Kim, & Kim, 2004). The presence of these antagonistic organisms may explain why used sprout water can hinder the growth of foodborne pathogens (Matos & Garland, 2005;Weiss et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

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Influence of sprouting environment on the microbiota of sprouts

Landry

Sela

McLandsborough

2017

Journal of Food Safety

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Sprouts are popular for health conscious and vegetarian consumers; however, this produce item has been associated with frequent foodborne outbreaks. To understand the influence of the sprouting environment on the microbiota colonizing the sprout, microbial populations of both sprouting seeds and sprouts were characterized using terminal fragment length polymorphism analysis. The dominant microbial populations on mung bean, alfalfa, and broccoli seeds over the course of germination were compared to the microbiota of commercially grown sprouts that were grown from seeds from the same distributer. Regardless of the initial population, similar organismal families were found on all final sprout varieties and was primarily composed of Pseudomonadaceae. Commercially germinated sprout varieties had lower abundances of Pseudomonadaceae for all three varieties, and housed more diverse microbial families, such as Bacillaceae, Sphingomonadaceae, Phyllobacteriacae, and Lactobacillaceae. Practical applicationsObservations from this manuscript can be used to better understand the impact the sprouting environment has on the microbial population of the final sprout product. The microbiota of sprout varieties, as described in this manuscript, may help understand microbial spoilage factors of sprout products. By understanding the microbial populations of sprouts, the observed benefits of sprouting seeds/beans in previously used sprout water and the use of competitive exclusion techniques can progress forward. HI GH L IG HT SSprouts are a common vector for foodborne pathogensThe microbiota of sprouts differs from the initial microbiota of sprouting seedsThe microbiota of sprouts was dependent on the sprouting environment

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Influence of sprouting environment on the microbiota of sprouts

Landry

Sela

McLandsborough

2017

Journal of Food Safety

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“…Biological interventions provide another promising strategy for eliminating the use of synthetic chemicals or reducing their concentrations when used as preservatives (57). These alternatives also are appropriate for many sprout growers producing sprouts intended for the organic market.…”

Section: Biological Interventionsmentioning

confidence: 99%

Current Intervention Strategies for the Microbial Safety of Sprouts

Sikin

Zoellner

Rizvi

2013

Journal of Food Protection

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Sprouts have gained popularity worldwide due to their nutritional values and health benefits. The fact that their consumption has been associated with numerous outbreaks of foodborne illness threatens the $250 million market that this industry has established in the United States. Therefore, sprout manufacturers have utilized the U.S. Food and Drug Administration recommended application of 20,000 ppm of calcium hypochlorite solution to seeds before germination as a preventative method. Concentrations of up to 200 ppm of chlorine wash are also commonly used on sprouts. However, chlorine-based treatment achieves on average only 1- to 3-log reductions in bacteria and is associated with negative health and environmental issues. The search for alternative strategies has been widespread, involving chemical, biological, physical, and hurdle processes that can achieve up to 7-log reductions in bacteria in some cases. The compilation here of the current scientific data related to these techniques is used to compare their efficacy for ensuring the microbial safety of sprouts and their practicality for commercial producers. Of specific importance for alternative seed and sprout treatments is maintaining the industry-accepted germination rate of 95% and the sensorial attributes of the final product. This review provides an evaluation of suggested decontamination technologies for seeds and sprouts before, during, and after germination and concludes that thermal inactivation of seeds and irradiation of sprouts are the most practical stand-alone microbial safety interventions for sprout production.

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Natural Antimicrobials for Biopreservation of Sprouts

Cited by 2 publications

References 53 publications

Influence of sprouting environment on the microbiota of sprouts

Influence of sprouting environment on the microbiota of sprouts

Current Intervention Strategies for the Microbial Safety of Sprouts

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