Comparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts

Food Control ◽  
2014 ◽  
Vol 42 ◽  
pp. 270-276 ◽  
Author(s):  
Li Kai Phua ◽  
Shan Yu Neo ◽  
Gek Hoon Khoo ◽  
Hyun-Gyun Yuk
Keyword(s):  
Water Treatment ◽  
Foodborne Pathogens ◽  
Mung Bean ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Mung Bean Sprouts ◽  
Natural Microflora ◽  
Bean Sprouts

Practical Evaluation of Mung Bean Seed Pasteurization Method in Japan

2010 ◽  
Vol 73 (4) ◽  
pp. 752-757 ◽  
Author(s):  
M. L. BARI ◽  
K. ENOMOTO ◽  
D. NEI ◽  
S. KAWAMOTO
Keyword(s):  
Water Treatment ◽  
Mung Bean ◽  
Cold Water ◽  
Enrichment Culture ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Calcium Hypochlorite ◽  
E Coli ◽  
Practical Evaluation ◽  
Treated Seed

The majority of the seed sprout–related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method for inactivating these organisms on the seeds before sprouting is needed. The current pasteurization method for mung beans in Japan (hot water treatment at 85°C for 10 s) was more effective for disinfecting inoculated E. coli O157:H7, Salmonella, and nonpathogenic E. coli on mung bean seeds than was the calcium hypochlorite treatment (20,000 ppm for 20 min) recommended by the U.S. Food and Drug Administration. Hot water treatment at 85°C for 40 s followed by dipping in cold water for 30 s and soaking in chlorine water (2,000 ppm) for 2 h reduced the pathogens to undetectable levels, and no viable pathogens were found in a 25-g enrichment culture and during the sprouting process. Practical tests using a working pasteurization machine with nonpathogenic E. coli as a surrogate produced similar results. The harvest yield of the treated seed was within the acceptable range. These treatments could be a viable alternative to the presently recommended 20,000-ppm chlorine treatment for mung bean seeds.

Hot Water Treatments To Inactivate Escherichia coli O157:H7 and Salmonella in Mung Bean Seeds

2008 ◽  
Vol 71 (4) ◽  
pp. 830-834 ◽  
Author(s):  
M. L. BARI ◽  
Y. INATSU ◽  
S. ISOBE ◽  
S. KAWAMOTO
Keyword(s):  
Escherichia Coli ◽  
Water Treatment ◽  
Mung Bean ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
Hot Water Treatment ◽  
Air Drying ◽  
E Coli ◽  
Chilled Water ◽  
Water Treatments

The majority of the seed sprout–related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method is needed to inactivate these organisms on the seeds before they are sprouted. This study was conducted to assess the effectiveness of various hot water treatments to inactivate E. coli O157:H7 and Salmonella populations on mung beans seeds intended for sprout production and to determine the effect of these treatments on seed germination after the seeds were dipped in chilled water for 30 s. Mung bean seed inoculated with four-strain cocktails of E. coli O157:H7 and Salmonella were soaked into hot water at 80 and 90°C with shaking for various periods and then dipped in chilled water for 30 s. The treated seeds were then assessed for the efficacy of the treatment for reducing populations of the pathogens and the effects of the treatment on germination. After inoculation and air drying, 6.08 ± 0.34 log CFU/g E. coli O157:H7 and 5.34 ± 0.29 log CFU/g Salmonella were detected on the seeds. After hot water treatment at 90°C for 90 s followed by dipping in chilled water for 30 s, no viable pathogens were found and no survivors were found in the enrichment medium and during the sprouting process. The germination yield of the seed was not affected significantly. Therefore, hot water treatment followed by dipping in chilled water for 30 s could be an effective seed decontamination method for mung bean seeds intended for sprout production.

A Simple Spectrofluorometric Method for the Determination of Total Auxins in Mung Bean Sprouts

2020 ◽  
Vol 75 (11) ◽  
pp. 1404-1407
Author(s):  
Aziguli Yigaimu ◽  
Jiahua Chang ◽  
Amina Hoji ◽  
Turghun Muhammad ◽  
Burabiye Yakup ◽  
...  
Keyword(s):  
Mung Bean ◽  
Mung Bean Sprouts ◽  
Spectrofluorometric Method ◽  
Bean Sprouts

Silver nanoparticles eliminate Xanthomonas campestris pv. campestris in cabbage seeds more efficiently than hot water treatment

2021 ◽  
Vol 27 ◽  
pp. 102284
Author(s):  
Jakub Pečenka ◽  
Zuzana Bytešníková ◽  
Tomáš Kiss ◽  
Eliška Peňázová ◽  
Miroslav Baránek ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Water Treatment ◽  
Xanthomonas Campestris ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Xanthomonas Campestris Pv Campestris

Scanning electron microscopy of native biofilms on mung bean sprouts

2003 ◽  
Vol 49 (1) ◽  
pp. 45-50 ◽  
Author(s):  
William F Fett ◽  
Peter H Cooke
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Food Safety ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Fibrillar Material ◽  
Mung Bean Sprouts ◽  
Native Microflora ◽  
Bean Sprouts ◽  
Scanning Electron

Native biofilms present on the adaxial surface of cotyledons of mung bean sprouts (Vigna radiata) were studied by use of scanning electron microscopy. Biofilms were abundant on the cotyledon surfaces and were comprised of rod-shaped bacteria, cocci-shaped bacteria, or yeasts, often with one type of microbe predominant. In contrast to our earlier study of biofilms on green sprouts (alfalfa, clover, broccoli, and sunflower), yeast and cocci were abundant on mung bean. Filamentous fungi were not observed. Sheet-like or fibrillar material (presumably composed of secreted microbial polysaccharides, proteins, lipids, and nucleic acids) fully or partially covered the biofilms. Biofilms up to 5 mm in length were observed, and some biofilms were comprised of more than just a monolayer of microbial cells. Native biofilms on sprout surfaces undoubtedly play an important role in the ecology of plant epiphytic microbes and may also afford protected sites for plant and human bacterial pathogens.Key words: mung bean sprouts, biofilms, native microflora, scanning electron microscopy, food safety.

Sign in / Sign up

Export Citation Format

Share Document