Eliminating Salmonella enterica in alfalfa and mung bean sprouts by organic acid and hot water immersions
| dc.contributor.author | Pao, S. | |
| dc.contributor.author | Kalantari, A. | |
| dc.contributor.author | Khalid, M.F. | |
| dc.date.accessioned | 2022-11-27T13:21:56Z | |
| dc.date.available | 2022-11-27T13:21:56Z | |
| dc.date.issued | 2007-12-11 | |
| dc.description.abstract | This study evaluated the efficacy of acid and heat treatments for eliminating Salmonella enterica in sprouts grown from inoculated seeds. Salmonella was detected at 7.6 and 6.9 log cfu/g, respectively, in alfalfa and mung bean sprouts after germination. Immersing the alfalfa and mung bean sprouts, respectively, for 24 and 48 h in 2% acetic acid eliminated Salmonella (<1 cell/25 g). In 5% acetic acid, the elimination of Salmonella in alfalfa and mung bean sprouts was achieved after 4 and 16 h, respectively. However, similar treatments by citric acid were ineffective. Dipping alfalfa sprouts in hot water at 70, 80, 90 and 100C, respectively, for 10, 5, 3 and 3 s eliminated Salmonella. For mung bean sprouts, the elimination was observed at 70 or 80C for 20 s, 90C for 10 s, or 100C for 5 s. This study demonstrated that acetic acid and hot water treatments can be effective in inactivating Salmonella for sprout safety. | |
| dc.identifier.uri | https://dspace.alquds.edu/handle/20.500.12213/7094 | |
| dc.language.iso | en | |
| dc.publisher | Agricultural Research Station | |
| dc.title | Eliminating Salmonella enterica in alfalfa and mung bean sprouts by organic acid and hot water immersions | |
| dc.type | Article |