Browse > Article
http://dx.doi.org/10.9721/KJFST.2011.43.5.611

Effects of Improved Heat Treatment on Microbial Reduction and Germination in Sprout Vegetable Seeds  

Yun, Hye-Jeong (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Park, Kyeong-Hun (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Hong, Eun-Kyung (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Kim, Tae-Hun (Daenongbio Agriculture Corporation)
Kim, Se-Ri (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Kim, Won-Il (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Yun, Jong-Chul (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Hong, Moo-Ki (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Ryu, Kyoung-Yul (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.5, 2011 , pp. 611-617 More about this Journal
Abstract
This study investigated the germination and reduction of microbial population in domestic (radish, Chinese cabbage, and vitamin) and imported (radish and red cabbage) sprout seeds by heat treatment (40, 50, 60, and 70$^{\circ}C$ for 15 min or 30 min). The germination ratio (define the ratio) was 45-97% at 24 h after treatment <60$^{\circ}C$ and was decreased at 70$^{\circ}C$. In domestic radish seed, total aerobic bacteria were decrease by approximately 1.71 log CFU/g after heat treatment at 70$^{\circ}C$ for 30 min and viable coliforms were decreased to under the detection limit at temperatures over 60$^{\circ}C$. Decrease of total aerobic bacteria and coliforms in domestic Chinese cabbage seed was 1.23-1.34 and 2.77 log CFU/g, respectively, after heat treatment over 60$^{\circ}C$. In domestic vitamin seed, total aerobic bacteria were decreased by about 0.3 log CFU/g at 70$^{\circ}C$ for 15 min. In imported radish seed, total aerobic bacteria were decreased 2.12-2.30 log CFU/g after heat treatment over 60$^{\circ}C$. Total aerobic bacteria in imported red cabbage seed were reduced by 0.66-0.84 log CFU/g after heat treatment over 40$^{\circ}C$ and coliforms were undetectable. In case of Bacillus cereus, there was no significant difference by heat treatment in any sample. Staphylococcus aureus and Salmonella sp. were not detected at the detection limit in any tested seeds at any temperature.
Keywords
Chinese cabbage; heat treatment; radish; red cabbage; sprout vegetable; vitamin;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Park KJ, Lim JH, Kim JH, Jeong JW, Jo JH, Jeong SW. Reduction of microbial load on radish (Raphanus sativus L.) seeds by aqueous chlorine dioxide and hot water treatments. Korean J. Food Preserv. 14: 487-491 (2007)
2 Bang J, Kim H, Kim H, Beuchat L, Ryu J. Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganism on radish seeds. Food Microbiol. 28: 114-118 (2011)   DOI   ScienceOn
3 Beuchat LR, Scouten AJ. Combined effects of water activity, temperature, and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds. J. Appl. Microbiol. 92: 382-395 (2002)   DOI   ScienceOn
4 Cho YS, Jung EY, Lee MK, Yang CY, Shin DB. Survival, isolation and characterization of Bacillus cereus from Sunshik. J. Fd. Hyg. Safety 23: 343-347 (2008)
5 Park EJ, Kwon JH, Lee YK. Germination rate and microbial safety during cultivation of disinfected seeds. Korean J. Food Preserv. 16: 292-298 (2009)
6 Alexander W, Walter PH. Efficacy of heat treatment in the reduction of Salmonella and Escherichia coli O157:H-on alfalfa, mung bean, and radish seeds used for sprout production. Eur. Food Res. Technol. 221: 187-191 (2005)   DOI
7 Roberto LB, Sanchez RA, Forcella F, Kruk BC, Ghersa CM. Environmental control of dormancy in wood seed banks in soil. Field Crop. Res. 67: 105-122 (2000)   DOI   ScienceOn
8 Park KJ, Lim JH, Kim BK, Kim JC, Jeong JW, Jeong SW. Effect of aqueous chlorine dioxide and citric acid on reduction of Salmonella Typhimurium on sprouting radish seeds. Korean J. Food Preserv. 15: 754-759 (2008)
9 Jun SY, Kim TH, Kwon JH, Lee YK. Microbiological evaluation in situ of each process in seed sprouting. Korean J. Food Preserv. 16: 971-976 (2009)
10 Park JH, Kim GR, Kwon JH. Microbiological and physiological qualities of electron-beam and gamma-ray irradiated sprout seeds (radish, red cabbage) during germination. Korean J. Food Preserv. 16: 186-191 (2009)
11 KFDA. Food Standard Code. Korea Food & Drug Administration, Seoul, Korea (2005)
12 Statistical Analysis Systems Institute, SAS Institute, Inc. Cary, NC, USA
13 Kim ID, Park MJ, Cho JW, Soe SS, Kim MK, Lee JB, Lee SK, Kim SD. Effect of ozone treatment on the quality of soybean sprouts. Korean J. Food Preserv. 5: 177-185 (1998)
14 Kraybill HF. Origin, classification, and distribution of chemicals in drinking water with an assessment of their carcinogenic potential. Vol. 1, pp. 211-228. In: Water Chlorination. Jolly RL (ed). Ann Arbor Science, Ann Arbor, MI, USA (1978)
15 Moore GS, Calabrese EJ, DiNard SR, Tuthill RW. Potential health effect of chlorine dioxide as a disinfectant in potable water supplies. Med. Hypotheses 4: 481-496 (1978)   DOI   ScienceOn
16 National Advisory Committee on Microbiological Criteria for Foods (NACMCF) Microbiological safety evaluations and recommendations on sprouted seeds. Int. J. Food Microbiol. 52: 123- 153 (1999)   DOI   ScienceOn
17 Fan X, Thayer DW, Sokorai K. Changes in growth and antioxidant status of alfalfa sprouts sprouting as affected by gamma irradiation of seeds. J. Food Protect. 67: 561-566 (2004)
18 Scouten AJ, Beuchat LR. Combined effects Salmonella spp. and E. coli O157:H7 on alfalfa seeds. J. Appl. Microbiol. 92: 668- 674 (2002)   DOI   ScienceOn
19 Portnoy BL, Goepfert JM, Harmon SM. An outbreak of Bacillus cereus food poisoning resulting from contaminated vegetable sprouts. Am. J. Epidemiol. 103: 589-594 (1976)
20 Taormina PJ, Beuchat LR, Slutskert L. Infection associated with eating seed sprouts: an international concern. J. Emerg. Infect. Dis. 5: 626-634 (1999)   DOI
21 National Advisory Committee on Microbiological Criteria for Foods. Microbiological Safety Evaluations and Recommendations on Fresh Produce. Food Control 10: 117-143 (1999)   DOI   ScienceOn
22 Rajkowski KT, Thayer DW. Alfalfa seed germination and yield ratio and alfalfa sprout microbial keeping quality following irradiation of seeds and sprouts. J. Food Protect. 64: 1988-1995 (2001)
23 Bari ML, Nazuka E, Sabina Y, Todoriki S, Isshiki K. Chemical and irradiation treatments for killing Escherichia coli O157:H7 on alfalfa, radish, and mung bean seeds. J. Food Protect. 66: 767- 774 (2003)
24 Delaquis PJ, Sholberg PL, Stanich K. Disinfection of mung bean seed with gaseous acetic acid. J. Food Protect. 62: 953-957 (1999)
25 Himathongkham S, Nuanualsuwan S, Riemann H, Cliver DO. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium in artifically contaminated alfalfa seeds and mung beans by fumigation with ammonia. J. Food Protect. 64: 1817-1819 (2001)
26 Kim C, Hung YC, Brackett RE, Lin CS. Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts. J. Food Protect. 66: 208-214 (2003)
27 Kim ID, Kim SD. Changes in quality of soybean sprouts grown by ozone water treatment during storage. Korean J. Food Preserv. 8: 279-384 (2001)
28 hoi JW, Park SY, Yeon JH, Lee MJ, Chung DH, Lee KH, Kim MG, Lee DH, Kim KS, Ha SD. Microbial contamination levels of fresh vegetables distributed in markets. J. Fd. Hyg. Safety 20: 43-47 (2005)
29 Park KJ, Lim JH, Kim JH, Jeong JW, Jo JH, Jeong SW. Reduction of microbial load on radish (Raphanus sativus L.) seeds by aqueous chlorine dioxide and hot water treatment. Korean J. Food Preserv. 5: 487-491 (2007)
30 Kurtzweil P. Questions keep sprouting about sprouts. FDA Consum. 33: 18-22 (1999)
31 Fu T, Stewart D, Reineke K, Ulasze KJ, Schlesser J, Tort orello M. Use of spent irrigation water for microbiological analysis of alfalfa sprouts. J. Food Protect. 674: 802-806 (2001)
32 Waje CK, Kwon JH. Improving the food safety of seed sprouts through irradiation treatment. Food Sci. Biotechnol. 16: 171-176 (2007)