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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #325107

Research Project: INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS

Location: Food Safety and Intervention Technologies Research

Title: Survival of Salmonella enterica on soybean sprouts following treatments with gaseous chlorine dioxide and biocontrol Pseudomonas bacteria

Author
item Berrios, Amarynette - University Of Puerto Rico
item Olanya, Modesto
item Annous, Bassam
item Cassidy, Jennifer
item Orellana, Lynette - University Of Puerto Rico

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/24/2016
Publication Date: 7/16/2016
Citation: Berrios, A., Olanya, O.M., Annous, B.A., Cassidy, J.M., Orellana, L. 2016. Survival of Salmonella enterica on soybean sprouts following treatments with gaseous chlorine dioxide and biocontrol Pseudomonas bacteria [abstract]. Institute of Food Technologist. p. 60.

Interpretive Summary:

Technical Abstract: Control of Salmonella enterica on sprouts and minimally processed, ready-to-eat fruits and vegetables is important for food and consumer safety. The aim of this research was to assess the effects of gaseous chlorine dioxide(ClO2)and biocontrol microorganisms (Pseudomonas chlororaphis and P. fluorescens) and their combinations on the survival of S. enterica on soybean sprouts. Soybean sprouts were subjected to dip-inoculations with S. enterica prior to application of P. chlororaphis (Pc) or P. fluorescens (Pf) and were stored 24 h (5 degrees C). Soybean sprouts were treated with 0.4 mg/L gaseous ClO2 for 1 h (90% R.H., 13 degrees C). S. enterica was enumerated on XLT-4 medium (37 degrees C) and Pseudomonas strains were quantified on PAF Agar (26 degrees C). The reduction of S. enterica on soybean sprouts by the two biocontrol microbes were not significantly (P>0.05) different and ranged from 0.37-1.07 log cfu/g of sprouts when computed relative to the untreated controls. Inactivation of S. enterica by gaseous chlorine dioxide varied with storage time following treatment. The pathogen populations were reduced by 3.2 log cfu/g (0 h), 5.09 log cfu/g (24 h), and 3.99 log cfu/g (168 h). For S. enterica co-inoculated with Pseudomonas strains, pathogen reductions by gaseous ClO2 ranged from 1.88-3.73 log cfu/g of sprouts. Lower reductions of Pseudomonas populations were obtained when exposed to gaseous chlorine dioxide. This suggests that combination treatment, gaseous Chlorine dioxide and biocontrol bacteria can enhance the safety of soybean sprouts.