College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
Food Microbiol. 2021 Aug;97:103414. doi: 10.1016/j.fm.2020.103414. Epub 2020 Jan 9.
Microbial contamination of sprouts commonly occurs because of the pathogens present on and in the seeds and the optimal conditions for bacteria growth provided during the germination and sprouting processes. This study examined the decontamination effect of slightly acidic electrolyzed water (SAEW), a 'generally recognized as safe' (GRAS) disinfectant, in the production process of alfalfa sprouts. SAEW with various available chlorine concentrations (ACC, 25, 35, 45 mg/L) and different pH levels (5.0, 5.7 and 6.4) was used to soak seeds for different length of time (0.5 and 6 h), after which the variations in natural Enterobacteriaceae, water absorption and seed germination (germination rate, weight and length of sprouts) were determined. The results showed that when the seeds were soaked with SAEW, albeit with different ACC (25, 35 and 45 mg/L) and pH levels (5.0, 5.7 and 6.4), a significant reduction of Enterobacteriaceae and no negative effect on sprout quality was observed. The water absorption and germination rates were also not significantly adversely affected by SAEW soaking. These findings suggest that SAEW could be used to decontaminate natural Enterobacteriaceae in the production of alfalfa sprouts, with no negative side effects on the alfalfa seeds.
芽苗菜普遍存在微生物污染的问题，这是因为种子表面和内部存在病原体，且在发芽和生长过程中为细菌提供了最佳的生长条件。本研究考察了弱酸性电解水（SAEW）作为一种“一般认为安全”（GRAS）消毒剂在苜蓿芽生产过程中的消毒效果。采用不同有效氯浓度（ACC，25、35、45mg/L）和不同 pH 值（5.0、5.7 和 6.4）的 SAEW 对种子进行不同时间（0.5 和 6h）的浸泡，然后测定自然肠杆菌科的变化、吸水率和种子发芽（发芽率、发芽重量和长度）。结果表明，尽管 SAEW 的 ACC（25、35 和 45mg/L）和 pH 值（5.0、5.7 和 6.4）不同，但种子用 SAEW 浸泡后，肠杆菌科数量显著减少，且对芽苗菜质量无不良影响。SAEW 浸泡也未显著影响吸水率和发芽率。这些发现表明，SAEW 可用于消毒苜蓿芽生产过程中的自然肠杆菌科，且对苜蓿种子无不良副作用。
