干旱区生态环境知识资源中心(Arid): Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance

Arid

DOI	10.1016/j.fm.2023.104373
	Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance
	Kim, Soo-Hwan; Park, Sang-Hyun; Ahn, Jun-Bae; Kang, Dong-Hyun
通讯作者	Kang, DH
来源期刊	FOOD MICROBIOLOGY
ISSN	0740-0020
EISSN	1095-9998
出版年	2024
卷号	117
英文摘要	Superheated steam (SHS) is a powerful technology used to reduce bacteria on food surfaces while causing less damage to the underlying sublayer of food compared to conventional heating treatments. In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens within 1 s (Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes) on radish seed surfaces and to enhance the seeds' salinity tolerance, which is vital for adapting to arid and semi-arid regions. The temperature of the SHS was set to 200 C-degrees and 300 C-degrees, with flow rates of 5 m/s and 7 m/s, and treatments were cycled either once or three times. As a result, increased temperature (200 C-degrees-300 C-degrees) and number of treatments (1 time to 3 times) led to a significantly larger microbial reduction on the surface of radish seeds. E. coli O157:H7, S. enterica, and L. monocytogenes were reduced by 4.42, 4.73, and 3.95 log CFU/g (P < 0.05), respectively, after three SHS treatments at 300 C-degrees and 7 m/s. However, due to the ongoing potential for recovery of residual microorganisms, further research involving combinations is essential to enhance the microbicidal effect. Water imbibition showed significantly higher values in the SHS-treated group up to 30 min, indicating faster germination rates in the SHS-treated group (71.3-81.3%) compared to the control group (52.7%) on the second day, indicating a significant enhancement in germination rate. In addition, the salinity resistance of the radish seeds increased after SHS treatment. When moisturized with 0.5% NaCl solution, more radish seeds germinated after treatment with SHS (40%) than controls (22.7%) (P < 0.05). The results of this study, the first to apply semi-continuous SHS to seeds, are expected to serve as a cornerstone for future pilot-scale investigations aiming to implement the system within the seed industry.
英文关键词	Superheated steam Radish seed Foodborne pathogen Seed disinfection Germination rate Salinity tolerance
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:001083518700001
WOS关键词	LISTERIA-MONOCYTOGENES ; ALFALFA SEEDS ; DRY HEAT ; CHLORINE DIOXIDE ; HYDROGEN-PEROXIDE ; TYPHIMURIUM ; RADISH ; DISINFECTION ; O157/H7 ; STRESS
WOS类目	Biotechnology & Applied Microbiology ; Food Science & Technology ; Microbiology
WOS研究方向	Biotechnology & Applied Microbiology ; Food Science & Technology ; Microbiology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/403750
推荐引用方式 GB/T 7714	Kim, Soo-Hwan,Park, Sang-Hyun,Ahn, Jun-Bae,et al. Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance[J],2024,117.
APA	Kim, Soo-Hwan,Park, Sang-Hyun,Ahn, Jun-Bae,&Kang, Dong-Hyun.(2024).Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance.FOOD MICROBIOLOGY,117.
MLA	Kim, Soo-Hwan,et al."Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance".FOOD MICROBIOLOGY 117(2024).