Purpose: The objective was to demonstrate the effectiveness of eBeam (at a FDA approved dose of ≤ 1kGy) 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 ≤ 1kGy). 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 ≤ 1kGy 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 period in 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 ≤ 1kGy is an FDA approved technology to extend shelf life and 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.