Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodcont.2014.02.013
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dc.titleComparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts
dc.contributor.authorPhua, L.K.
dc.contributor.authorNeo, S.Y.
dc.contributor.authorKhoo, G.H.
dc.contributor.authorYuk, H.-G.
dc.date.accessioned2014-10-16T08:23:12Z
dc.date.available2014-10-16T08:23:12Z
dc.date.issued2014-08
dc.identifier.citationPhua, L.K., Neo, S.Y., Khoo, G.H., Yuk, H.-G. (2014-08). Comparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts. Food Control 42 : 270-276. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodcont.2014.02.013
dc.identifier.issn09567135
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/93339
dc.description.abstractThe microbiological safety of seed sprouts has been a concern in recent years following several reports of foodborne outbreaks associated with the consumption of seed sprouts. The frequent occurrence of outbreaks suggests the need for effective decontamination of seed sprouts. In this study, various decontamination methods including acidic electrolyzed water (AEW) (75ppm available chlorine, ORP 1150mV, pH 2.8, 180s), acidified sodium chlorite (ASC) (1200ppm, pH 2.3, 180s), cetylpyridinium chloride (CPC) (2%, 180s), ozonated water (2ppm, 180s), trisodium phosphate (TSP) (10%, pH 12.6, 180s) and hot water (70°C, 20s) were evaluated for their efficacy against inoculated pathogens and natural mircoflora on mung bean sprouts. Results showed that the hot water treatment reduced the microbial population by 4.19, 4.35, 4.81 and 4.37. log. CFU/g in Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp. and natural microflora on mung bean sprouts, respectively. On the other hand, chemical sanitizer treatments using AEW, ASC, CPC, ozonated water and TSP resulted in less than 2-log reduction in the same bacterial strains. However, hot water treatment also caused detrimental impact on the color and firmness of the bean sprouts after treatment or during storage for 4 days at 4 and 25°C. Nevertheless, the present results indicate that, compared to the chemical sanitizers, hot water treatment has a better potential for postharvest control measure to improve the microbiological safety of raw mung bean sprouts. However, this study suggests that the method needs to be further modified to better retain the physical quality of raw mung bean sprouts. These findings may help to expand the limited pool of information on the efficacy and feasibility of decontamination treatments on sprouts. © 2014 Elsevier Ltd.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodcont.2014.02.013
dc.sourceScopus
dc.subjectChemical sanitizers
dc.subjectDecontamination
dc.subjectFoodborne pathogens
dc.subjectHot water treatment
dc.subjectMung bean sprouts
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodcont.2014.02.013
dc.description.sourcetitleFood Control
dc.description.volume42
dc.description.page270-276
dc.description.codenFOOCE
dc.identifier.isiut000335106400038
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