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Germination Rate and Microbial Safety during Cultivation of Disinfected Seeds  

Park, Eun-Jung (Department of Food Science and Nutrition, Kyungpook National University)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Lee, Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.2, 2009 , pp. 292-298 More about this Journal
Abstract
This study investigated the microbial safeties and germination rates of five domestic sprout species(alfalfa, broccoli, clover, red cabbage, and red radish) grown from disinfected seeds. The 48 h germination rates of all seeds were over 90%, regardless of treatment. Seed total plate count(TPC) and coliform levels were reduced significantly(p<0.05) by treatment with 20,000 ppm calcium hypochlorite solution at $25^{\circ}C$ for 15 min, following FDA recommendations. However, after germination, all sprouts regardless of treatment exhibited bacterial counts of $10^7-10^8CFU/g$. Listeria monocytogenes was detected at $10^3-10^4CFU/g$ on germinated non-disinfected clover seeds at days 1, 2, and 5. In conclusion, although sprout germination from disinfected seeds potentially permits the growth of sprouts with lower pathogen counts, there were no significant differences in TPC or coliform levels between sprouts grown from disinfected seeds and control sprouts. Further work is needed to improve the microbial safety of cultivated sprouts and to find optimal conditions for seed germination.
Keywords
sprout; alfalfa; broccoli; clover; red cabbage; red radish; disinfection; germination rate;
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