Abstract
The majority of seed sprout-related outbreaks has been associated with Escherichia coli O157:H7 and Salmonella. Therefore, it is necessary to find an effective method to inactivate possible pathogenic bacterial populations on the seeds prior to sprouting. In general, sanitizing is more effective in reducing contamination on seeds than on sprouts. A successful seed decontamination treatment must inactivate microbial pathogens while preserving seed viability, germination, and vigor. Seeds vary in sensitivity to antimicrobial agents and other treatments, which determine how well they germinate and grow after treatment. In addition, a treatment that is effective for one type of seed may not be applicable to all types of seeds. Seeds vary in surface features, which may influence how well an antimicrobial agent can access and inactivate pathogens on or in the seed. The use of a number of physical, non-thermal processing technologies, alone or in combination with antimicrobial chemicals, could be useful for seed decontamination. Until now, hot water treatment at 85°C for 40 seconds followed by cooling in cold water for 30 sec and soaking in chlorine water was found effective in inactivating pathogens while preserving seed viability, germination, and vigor. Therefore, hot water treatment could be an effective seed decontamination method for mung bean seeds intended for sprout production.
