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KMID : 0881720220370040225
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Journal of Food Hygiene and Safety
2022 Volume.37 No. 4 p.225 ~ p.231
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Effects of Dry Heat Treatment on the Reduction of Main Food-Borne Bacteria on Alfalfa Seeds
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Hong Soon-Young
Kim Su-Jin
Bang Woo-Suk
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Abstract
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In this study, the conditions of dry heat treatment (21 days at 65°C, 16 days at 70°C, 10 days at 75°C, and 7 days at 80°C) were investigated to inactivate Bacillus cereus ATCC 12480, Listeria monocytogenes ATCC SSA81, Staphylococcus aureus ATCC 6538, Escherichia coli O157:H7 ATCC 43894, and Salmonella Typhimurium ATCC 14028 on alfalfa seeds, without affecting the rate of germination of seeds. Alfalfa seeds were inoculated at levels of 6?7 log CFU/g and treated with dry heat at 65°C, 70°C, 75°C, and 80°C; thereafter, the rate of seed germination was determined. The rate of germination was set at 70%, according to the market standards. The bacteria were inactivated when B. cereus was treated with dry heat for 21 days at 65°C, 18 days at 70°C, 14 days at 75°C, and 4 days at 80°C; L. monocytogenes was treated for 21 days at 65°C, 18 days at 70°C, 12 days at 75°C, and 7 days at 80°C; S. aureus was treated for 18 days at 65°C, 18 days at 70°C, 11 days at 75°C, and 4 days at 80°C; E. coli O157:H7 was treated for 21 days at 65°C, 18 days at 70°C, 12 days at 75°C, and 6 days at 80°C; and Sal. Typhimurium was treated for 24 days at 65°C, 22 days at 70°C, 14 days at 75°C, and 7 days at 80°C. For all bacteria, the D-value (R2 = 0.5656?0.7957) significantly decreased when the temperature increased from 65°C to 80°C (P<0.05). Since dry heat treatment of alfalfa seeds at 80°C for 7 days affects their germination rate, dry heat treatment at 75°C for 14 days is the most effective way to ensure their safety. This study suggests a potential method of bacterial inactivation using dry heat treatment to increase the microbiological safety of sprouts.
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KEYWORD
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Alfalfa, Dry heat treatment, Food-borne bacteria, Germination rate, Inactivation
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