Purpose: The objective was to demonstrate the effectiveness of eBeam (at a FDA approved dose of ≤ 1 kGy) as a non-thermal pathogen kill technology to improve alfalfa sprouts’ microbiological quality without impairing its sensory qualities.
Methods: Alfalfa sprout samples were inoculated with a cocktail of non-O157 STEC strains and processed using the eBeam technology (dose ≤ 1 kGy). The eBeam treated and control samples were compared in terms of the reduction of natural bioburden as well as the levels of the inoculated non O157 STEC pathogens. The treated and control samples were also compared in terms of texture, color, and electrolyte leakage for sensory attributes.
Results: eBeam beam processing of alfalfa sprouts at doses ≤ 1 kGy achieved a 4-log reduction of the non-O157 STEC strains. The natural bacterial and fungal bioburden levels were reduced by 2.2 and 2.1 logs, respectively, over a 21-day refrigerated storage. There was no significant (P≤0.05) difference in texture, color, or electrolyte leakage between eBeam treated and (untreated) control samples.
Significance: eBeam treatment of alfalfa sprouts at doses (i.e., ≤ 1 kGy), an FDA approved technology to extend shelf life has a major collateral benefit of achieving a 4-log reduction of a key bacterial pathogen associated with alfalfa sprouts without impairing the sensory qualities.