Practical Evaluation of Mung Bean Seed Pasteurization Method in Japan
Practical Evaluation of Mung Bean Seed Pasteurization Method in Japan
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DOI：
10.4315/0362-028x-73.4.752
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发表时间：
2010-04-01
影响因子：
2
通讯作者：
Kawamoto, S.
中科院分区：
文献类型：
--
作者：
Bari, M. L.;Enomoto, K.;Kawamoto, S.
大多数与种子芽有关的暴发与大肠杆菌O157:H7和沙门氏菌有关。因此，需要一种有效的方法在种子发芽前灭活这些微生物。日本目前的绿豆巴氏消毒方法（85℃热水处理10 s）对接种的大肠杆菌O157:H7消毒更有效。沙门氏菌。与美国食品和药物管理局推荐的次氯酸钙处理（20000 ppm， 20分钟）相比，绿豆种子上非致病性大肠杆菌的含量更高。85℃热水处理40 s，冷水浸泡30 s，含氯水（2000 ppm）浸泡2 h，将病原菌降至检测不到的水平，25 g富集培养物和发芽过程中均未发现活菌。实际试验使用工作的巴氏杀菌机，以非致病性大肠杆菌作为替代物，产生了类似的结果。处理后的种子收获产量在可接受范围内。这些处理可能是目前推荐的绿豆种子20000 ppm氯处理的可行替代方案。
The majority of the seed sprout related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method for inactivating these organisms on the seeds before sprouting is needed. The current pasteurization method for mung beans in Japan (hot water treatment at 85 degrees C for 10 s) was more effective for disinfecting inoculated E. coli O157:H7. Salmonella. and nonpathogenic E. coli on mung bean seeds than was the calcium hypochlorite treatment (20.000 ppm for 20 min) recommended by the U.S. Food and Drug Administration. Hot water treatment at 85 degrees C for 40 s followed by dipping in cold water for 30 s and soaking in chlorine water (2,000 ppm) for 2 h reduced the pathogens to undetectable levels, and no viable pathogens were found in a 25-g enrichment culture and during the sprouting process. Practical tests using a working pasteurization machine with nonpathogenic E. coli as a surrogate produced similar results. The harvest yield of the treated seed was within the acceptable range. These treatments could be a viable alternative to the presently recommended 20.000-ppm chlorine treatment for mung bean seeds.