A study was conducted to evaluate the efficacy of hot water and ultrasound treatments on
Salmonella Enteritidis artificially-inoculated to alfalfa, mung bean and radish seeds. Treatment of alfalfa seeds in sterile distilled water for 5 min at 60°C with ultrasound, and mung bean seeds for 10min at 58°C, 5min at 60°C or 10min at 60°C with ultrasound resulted in reductions of approximately 5.0 log
10 cfu / g of
Salmonella Enteritidis without substantially decreasing the percent age of germination of seeds. However, these treatments did not eliminate the pathogen completely, since the pathogen was detected during enrichment of the treated seeds. A maximum of 2.0 log
10 cfu/g reduction of
Salmonella in radish seeds was achieved by treatment with sterile distilled water (for 5 min at 60°C) along with ultrasound. Therefore, complete sterilization of radish seeds may not be possible by these treatments without compromising the quality of radish sprouts. The result of this study suggested that hot water along with ultrasound treatment may be usefulin controlling pathogenic microorganisms in alfalfa and mung bean seeds.
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