Inactivation of Escherichia coli O157:H7 on raw vegetable sprouts

The effect of chlorine wash in combination with calcinated calcium spray on E. coli O157:H7 population reduction on radish sprouts was investigated. The results showed that spraying radish seeds soaked in 200 ppm chlorine solution with 0.04% calcinated calcium solution had potential in inhibiting growth of E. coli O157:H7. The study also demonstrated that 20,000 ppm chlorine wash was not sufficient to completely eliminate E. coli O157:H7 on radish seeds. The effect of seed surface roughness on E. coli O!57:H7 population reduction by selected sanitizers was also studied. Among the seeds tested, radish seed was the roughest followed by broccoli and alfalfa seeds. A combination of 10% malic acid and 1% TDS (a surfactant) seemed to be as or more effective than 20,000 ppm chlorine in inactivating E. coli O157:H7 on alfalfa, broccoli, and radish seeds. In general, there was a negative correlation between seed surface roughness and E. coli O157:H7 population reduction.

Name thesis:degree_name

M.S.

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Fransisca, Lilia

Contributors dc:contributor

• Feng, Hao

• surfactant
• surface roughness
• organic acid
• E. coli O157:H7
• calcinated calcium
• sprouts
• seeds
• chlorine treatment

Statement dc:rights

• Copyright 2011 Lilia Fransisca

Language dc:language

en

Handle dc:identifier

http://hdl.handle.net/2142/24375

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/24375