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Effect of Aqueous Chlorine Dioxide and Citric Acid on Reduction of Salmonella typhimurium on Sprouting Radish Seeds  

Park, Kee-Jai (Korea Food Research Institute)
Lim, Jeong-Ho (Korea Food Research Institute)
Kim, Bum-Keum (Korea Food Research Institute)
Kim, Jong-Chan (Korea Food Research Institute)
Jeong, Jin-Woong (Korea Food Research Institute)
Jeong, Seong-Weon (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.15, no.5, 2008 , pp. 754-759 More about this Journal
Abstract
The effect of citric acid-aqueous chlorine dioxide ($ClO_2$) treatment of radish seeds artificially contaminated with Salmonella typhimurium was studied. Radish seeds were inoculated by immersion, in more than 106 log CFU/g seed, of a suspension of S. typhimurium, dried, and stored sealed at $4^{\circ}C$ Radish seeds soaked in 200 ppm aqueous ClO2 solution for 10 min showed a bacterial reduction of 1.08 log CFU/g seed, and the lowering of microbial burden noted in seeds soaked in 2% (w/v) citric acid solution for 10 min was 2.89 log CFU/g seed. Next, radish seeds were exposed to 0.5% (v/v) glycerol solution for 10 min either before or after treatment with 200 ppm aqueous ClO2 or 2% (w/v) citric acid for 10 min. Glycerol exposure after citric acid treatment reduced bacteria by 3.46 log CFU/g seed, and glycerol treatment after aqueous $ClO_2$ treatment reduced the microbial burden by 2.14 log CFU/g seed. Both glycerol treatments yielded better elimination of S. typhimurium than did a single treatment with either citric acid or aqueous $ClO_2$. Radish seeds inoculated with S. typhimurium were treated throughout the entire growth period. Although radish seed treatment was effective, treatment by citric acid and aqueous $ClO_2$ after sprouting was not effective to eliminate S. typhimurium.
Keywords
salmonella typhymurium; radish seed; sprout; aqueous chlorine dioxide;
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