NDLI: Pre-soaking of seeds enhances pressure inactivation of E. coli O157:H7 and Salmonella spp. on crimson clover, red clover, radish and broccoli seeds.

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Pre-soaking of seeds enhances pressure inactivation of E. coli O157:H7 and Salmonella spp. on crimson clover, red clover, radish and broccoli seeds.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Neetoo, Hudaa Chen, Haiqiang
Description	Country affiliation: United States Author Affiliation: Neetoo H ( Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.)
Abstract	The application of high hydrostatic pressure (HHP) at a level of 600 MPa at 20 degrees C to decontaminate crimson clover, red clover, radish and broccoli seeds inoculated with E. coli O157:H7 and Salmonella were evaluated. Salmonella was generally more pressure-resistant than E. coli O157:H7 on clover and radish seeds except on broccoli seeds where the trend was reversed. In addition, the application of HHP differentially affected seeds' germinability and the order of pressure tolerance of the seeds was such that red clover>crimson clover approximately broccoli >radish seeds with final germination percentages ranging from 85-100% while their untreated counterparts had final germination percentages of 99-100%. Pre-soaking the different types of seeds in water for 30, 60 or 90 min at ambient temperature followed by HHP at 600 MPa for 2 or 5 min at 20 degrees C significantly (P<0.05) enhanced the pressure inactivation of the inoculated pathogens. Moreover, the ability of HHP-treated seeds to germinate also varied as a function of the pre-soaking duration and the seed type. Pre-soaking radish and broccoli seeds for 30 min prior to HHP (2 or 5 min) resulted in germination percentages of 0.05) reduce the sprout yield. The treatment also resulted in a reduction of a 5 log initial load of E. coli O157:H7 and Salmonella to an undetectable level (neither pathogen was detected in 2-g seed samples after enrichment).
File Format	HTM / HTML
ISSN	01681605
Issue Number	2-3
Volume Number	137
e-ISSN	18793460
Journal	International Journal of Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2010-02-28
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Water Escherichia Coli O157 Salmonella Research Support, Non-u.s. Gov't Discipline Microbiology Temperature Seeds Microbiology Germination Isolation & Purification Microbial Viability Colony Count, Microbial Hydrostatic Pressure Journal Article Decontamination Time Factors Physiology Discipline Nutritional Sciences Methods
Content Type	Text
Resource Type	Article
Subject	Medicine Microbiology Safety, Risk, Reliability and Quality Food Science

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Pre-soaking of seeds enhances pressure inactivation of E. coli O157:H7 and Salmonella spp. on crimson clover, red clover, radish and broccoli seeds.

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Pre-soaking of seeds enhances pressure inactivation of E. coli O157:H7 and Salmonella spp. on crimson clover, red clover, radish and broccoli seeds.