44G-25 |
Efficacy of acidic electrolyzed (EO) water and other sanitizers in killing Salmonella on alfalfa seeds |
C. KIM1, Y. C. Hung1, and R. E. Brackett2. (1) Dept. of Food Science & Technology, Univ. of Georgia, Center for Food Safety & Quality Enhancement, 1109 Experiment St., Griffin, GA 30223, (2) Office of Plant & Dairy Foods & Beverages, U.S. Food & Drug Administration, 200 C St. S.W., HFS-300, Washington, DC 20204 Several studies have demonstrated that acidic electrolyzed (EO) water is effective in reducing foodborne pathogens on apples and fresh produce. This study was undertaken to evaluate EO water and other sanitizer treatments for their effectiveness in eliminating Salmonella on alfalfa seeds. Alfalfa Seeds (500 g, 24±2°C) were inoculated with a five-strain cocktail of Salmonella by mixing with 500 ml of diluted cell suspension (107 CFU/ml) and gently stirred (100 rpm) for 1 min. Seeds were dried at 24±2°C for 72 h under a laminar flow hood. Ten gram each of the alfalfa seeds were subjected to 100 ml each of the deionized water (control), EO water (84 ppm residual chlorine), chlorinated water (84 ppm residual chlorine), acidified chlorined water (83 ppm residual chlorine), 90 ppm Ca(OCl)2 solution, and 20,000 ppm Ca(OCl)2 solution for 10 min. EO water, chlorinated water, acidified chlorined water, and 90 ppm Ca(OCl)2 treatment for 10 min achieved 0.9 - 1.3 log10 CFU/g reduction on alfalfa seeds when compared with the control. Treatment with 20,000 ppm Ca(OCl)2 was the most effective (3.8 log10 CFU/g reduction) and completely eliminate Salmonella on alfalfa seeds. Various treatments also did not result in any significant difference on seed germination rate (91 - 94%, w/w). Although 20,000 ppm Ca(OCl)2 solution is effective in eliminating Salmonella on alfalfa seeds, there is concern on its high chlorine concentration. Further studies need to be conducted to evaluate the effectiveness of alkaline EO water or a combination effect of an acidic and alkaline EO water at low chlorine concentration (<90 ppm) to inactivate Salmonella on alfalfa seeds.
Session 44G, Toxicology & Safety Evaluation
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