Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance.

Autor: Kim SH; Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea., Park SH; Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea., Ahn JB; 4 School of Food Service & Culinary Arts, Seowon University, Cheongju, Chungbuk, Republic of Korea., Kang DH; Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea. Electronic address: kang7820@snu.ac.kr.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2024 Feb; Vol. 117, pp. 104373. Date of Electronic Publication: 2023 Sep 02.
DOI: 10.1016/j.fm.2023.104373
Abstrakt: Superheated steam (SHS) is a powerful technology used to reduce bacteria on food surfaces while causing less damage to the underlying sublayer of food compared to conventional heating treatments. In this study, a semi-continuous SHS system was developed to inactivate foodborne pathogens within 1 s (Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes) on radish seed surfaces and to enhance the seeds' salinity tolerance, which is vital for adapting to arid and semi-arid regions. The temperature of the SHS was set to 200 °C and 300 °C, with flow rates of 5 m/s and 7 m/s, and treatments were cycled either once or three times. As a result, increased temperature (200 °C-300 °C) and number of treatments (1 time to 3 times) led to a significantly larger microbial reduction on the surface of radish seeds. E. coli O157:H7, S. enterica, and L. monocytogenes were reduced by 4.42, 4.73, and 3.95 log CFU/g (P < 0.05), respectively, after three SHS treatments at 300 °C and 7 m/s. However, due to the ongoing potential for recovery of residual microorganisms, further research involving combinations is essential to enhance the microbicidal effect. Water imbibition showed significantly higher values in the SHS-treated group up to 30 min, indicating faster germination rates in the SHS-treated group (71.3-81.3%) compared to the control group (52.7%) on the second day, indicating a significant enhancement in germination rate. In addition, the salinity resistance of the radish seeds increased after SHS treatment. When moisturized with 0.5% NaCl solution, more radish seeds germinated after treatment with SHS (40%) than controls (22.7%) (P < 0.05). The results of this study, the first to apply semi-continuous SHS to seeds, are expected to serve as a cornerstone for future pilot-scale investigations aiming to implement the system within the seed industry.
Competing Interests: Declaration of competing interest The authors have no affiliation with any organization with a direct or indirect financial interest in the subject matter discussed in the manuscript.
(Copyright © 2023. Published by Elsevier Ltd.)
Databáze: MEDLINE
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