Feng Guoping, Churey John J, Worobo Randy W
Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA.
J Food Prot. 2007 Jul;70(7):1698-703. doi: 10.4315/0362-028x-70.7.1698.
Alfalfa seeds inoculated with five strains of Salmonella or Escherichia coli O157:H7 were subjected to dry heat at 55 degrees C for up to 8 days. Five-log reductions in Salmonella or E. coli O157:H7 on seeds were observed. No pathogens were detected on the sprouted seeds, which were initially inoculated with ca. 2 log CFU/g of Salmonella or more than 8 log CFU/g of E. coli O157:H7. The percentages of germination of the alfalfa seeds did not significantly decrease after 6 days of heating at 55 degrees C. These results showed that heat treatment of alfalfa seeds at 55 degrees C for up to 6 days was effective in enhancing the safety of alfalfa sprouts without affecting germination significantly.
用五株沙门氏菌或大肠杆菌O157:H7接种的苜蓿种子在55摄氏度下进行干热处理，长达8天。观察到种子上的沙门氏菌或大肠杆菌O157:H7数量减少了5个对数级。在最初接种了约2 log CFU/g沙门氏菌或超过8 log CFU/g大肠杆菌O157:H7的发芽种子上未检测到病原体。苜蓿种子在55摄氏度下加热6天后发芽率没有显著下降。这些结果表明，苜蓿种子在55摄氏度下进行长达6天的热处理可有效提高苜蓿芽的安全性，且不会显著影响发芽率。
