P3-42 Effectiveness of Hot Water and Peroxyacetic Acid Treatment on Inactivation of Inoculated Salmonella spp. on Alfalfa, Clover, and Radish Seeds Intended for Sprout Production

Wednesday, July 12, 2017
Exhibit Hall (Tampa Convention Center)
Namrata Karki , Louisiana State University AgCenter , Baton Rouge , LA
Karuna Kharel , Louisiana State University AgCenter , Baton Rouge , LA
Jorge Cabezas , Zamorano University , Tegucigalpa , Honduras
Alejandro Arias , Zamorano University , Tegucigalpa , Honduras
Achyut Adhikari , Louisiana State University AgCenter , Baton Rouge , LA
Introduction: Fresh sprouts consumption for nutritional benefits has been a popular practice around the world. Regardless of the health promoting value, sprout consumption exposes the consumer to a high risk of microbiological contamination. The optimum environmental factors used for sprout production are also favorable conditions for the growth of pathogenic bacteria. Salmonella is one of the major pathogens associated with sprouts outbreak.

Purpose: This study investigated the effect of hot water (HW) and peroxyacetic acid (PAA) to inactivate Salmonella in alfalfa, clover, and radish seeds prior to germination.

Methods: Commercially purchased alfalfa, clover, and radish seeds were inoculated with a four serotype cocktail of Salmonella enterica. HW treatment (5 s) followed by PAA treatment at various concentration (30, 60, and 80 ppm) for different time intervals (2, 4, and 6 min) were applied to Salmonella inoculated seeds. Enumeration was performed using XLD agar. Data were analyzed using one-way ANOVA.

Results: Applied treatments of HW and PAA did not affect the rate of seed germination. Among three different types of seeds, these treatments were found to be the most effective in alfalfa seeds. HW alone was able to reduce three log CFU/g while additional treatment with PAA at 60 and 80 ppm for four and six minutes was able to reduce five log CFU/g in alfalfa seeds. However, for clover and radish seeds, treatment with HW and PAA resulted in an average microbial reduction of 3.67 log CFU/g and 1.87 log CFU/g, respectively, with no significant difference among the treatments. These results indicated that effect of PAA in combination with HW treatment is highly dependent on the type of seeds.

Significance: Our data suggested that sequential treatments of HW and PAA could be an effective measure in reducing microbial load in alfalfa seeds intended for sprout production.