Mohammad Zahra, Kalbasi-Ashtari Ahmed, Riskowski Gerald, Juneja Vijay, Castillo Alejandro
Department of Nutrition and Food Science, Texas A&M University, 373 Olsen Blvd, College Station, TX 77843, United States.
Department of Biological and Agricultural Engineering, Texas A&M University, 333 Spence St, College Station, TX 77843, United States.
Food Res Int. 2020 Oct;136:109488. doi: 10.1016/j.foodres.2020.109488. Epub 2020 Jul 8.
Individual chemical and non-chemical treatments have failed to disinfect alfalfa seeds and sprouts from pathogens thoroughly. This study investigated the disinfection of alfalfa seeds and sprouts using a procedure combining ozone with acidic (pH 3.0) electrolyzed water (AEW). Inoculated alfalfa seeds with a cocktail of 3 strains Salmonella and 3 strains of STEC were treated sequentially with aqueous ozone followed by AEW. Treatment started by immersing the samples into ozonated water (5 mg/L ozone) for 15 or 20 min with persistent oxygen feeding pressurized with 10 psi. The samples then were immersed in 1 L of AEW for 15 min. Salmonella and STEC were significantly (P < 0.05) reduced by 3.6 and 2.9 log CFU/g on seeds respectively, and by 3.1 and 3.0 log CFU/g reduction on sprouts. Significant differences (P < 0.05) were found in the magnitude of the log reduction between Salmonella and STEC on seeds and between seeds and sprouts. Using combined treatments showed no significant changes in the quality, including shelf life, weight, and color in sprouts as compared to controls. The findings suggest that the combination of ozone and AEW is effective in inactivation of Salmonella and STEC on alfalfa seeds and sprouts with no adverse effects on sprouts quality.
单独的化学和非化学处理方法都未能彻底杀灭苜蓿种子和芽苗菜上的病原体。本研究调查了使用臭氧与酸性（pH 3.0）电解水（AEW）相结合的程序对苜蓿种子和芽苗菜进行消毒的效果。将接种了3株沙门氏菌和3株产志贺毒素大肠杆菌（STEC）混合菌液的苜蓿种子先用臭氧水溶液处理，然后再用AEW处理。处理开始时，将样品浸入含臭氧的水中（臭氧浓度为5 mg/L）15或20分钟，持续通入氧气，并以10磅力/平方英寸的压力加压。然后将样品浸入1升AEW中15分钟。沙门氏菌和STEC在种子上的数量分别显著（P < 0.05）减少了3.6和2.9 log CFU/g，在芽苗菜上分别减少了3.1和3.0 log CFU/g。在种子上沙门氏菌和STEC的对数减少量之间以及种子和芽苗菜之间的对数减少量大小上发现了显著差异（P < 0.05）。与对照相比，使用联合处理方法后，芽苗菜的质量，包括保质期、重量和颜色，没有显著变化。研究结果表明，臭氧和AEW的组合能有效灭活苜蓿种子和芽苗菜上的沙门氏菌和STEC，且对芽苗菜质量没有不利影响。
