Volume 5, Number 5—October 1999
Infections Associated with Eating Seed Sprouts: An International Concern
|Organism, origin||Treatment||Results of treatment||Ref.|
|Aerobic bacteria, rice seeds||1,000 ppm NaOCl or 10,000 ppm H2O2||102 to 103 reductions in aerobic plate counts; germination inhibited||32|
|Enterobacteriaceae, pseudomonads, commercial sprouts||Washing in water||Ineffective in removing bacteria||33|
|Aerobic bacteria, mung bean sprouts||100 ppm chlorine or 5,000 ppm chlorine||Reduced microflora by <1 log and 2 logs, respectively||35|
|Salmonella Stanley, alfalfa seeds||Chlorine and hot water||No reduction at low levels; reduction of S. Stanley achieved with 2,040 ppm chlorine||27|
|Salmonella, alfalfa seeds||1,800 ppm Ca(OCl)2 or 2,000 ppm NaOCl or 6% H2O2 or 80% ethanol||Salmonella populations reduced by >3 logs, but pathogen not eliminated||37|
|E. coli O157:H7, alfalfa seeds||500, 1,000, or >2,000 ppm Ca(OCl)2; 500 ppm acidified ClO2; >100 ppm and 500 ppm acidified ClO2; 30% or 70% ethanol; >1% H2O2; 8% H2O2 for 10 min; dry storage||Populations reduced but not eliminated; germination decreased; pathogen unaffected by dry storage at 5ºC||38|
|E. coli O157:H7, alfalfa seeds at various stages of sprouting||2,000 ppm NaOCl; 200 and 2,000 ppm Ca(OCl)2; 500 ppm acidified ClO2||Populations substantially reduced but not eliminated||30|
|S. Stanley, alfalfa seeds||Heat, 54 to 71ºC||54ºC for 5 min reduced population from 260 to 6-9 cfu/g; treatment for 10 min reduced viability of seed||27|
|E. coli O157:H7, alfalfa seeds and sprouts||Irradiation at >1.0 kiloGray||Pathogen controlled without affecting germination||39|
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