이산화염소수 처리에 따른 브로콜리와 보리 종자에 접종한 Escherichia coli O157:H7 및 Salmonella Typhimurium 제어 효과

Abstract

Raw sprouts from contaminated seeds are responsible for many foodborne disease outbreaks. This study aimed to investigate the aqueous chlorine dioxide (ClO2) treatment of broccoli and barley seeds on Escherichia coli O157:H7, Salmonella Typhimurium, and seed germination. Broccoli and barley seeds were exposed to three different concentrations of ClO2 (100, 300, 600 ppm) for 5, 10, 30, and 60 min. The microbicidal effects of aqueous ClO2 treatment were increased as the ClO2 concentration and treatment time increased. After 5 min of ClO2 treatment, the number of E. coli O157:H7 and S. Typhimurium in broccoli seeds decreased by 2.08-4.49 and 2.48-3.73 log CFU/g and in barley seeds by 1.09-2.15, 1.39-2.95 log CFU/g, respectively, compared to the initial level. The decimal reduction time (D-value) of E. coli O157:H7 in broccoli and barley seeds with ClO2 treatment for 0-5 min was shown to be between2.41-1.11 and 4.61-2.37 min. Furthermore, the D-value of S. Typhimurium was 2.18-1.41 and 6.56-2.17 min, respectively, consistent with the decreasing trend of the survival plot. The germination rate of broccoli seeds did not significantly decrease after ClO2 treatment. However, 600 ppm ClO2 treatment delayed the germination rate and growth of barley sprout seeds. These results demonstrated that ClO2 concentrations of up to 300 ppm were effective in controlling food pathogens associated with sprout consumption and did not affect the germination rate.