Inactivation of Escherichia coli O157:H7 on raw vegetable sprouts

Fransisca, Lilia

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https://hdl.handle.net/2142/24375 Copy

Description

Title

Inactivation of Escherichia coli O157:H7 on raw vegetable sprouts

Author(s)

Fransisca, Lilia

Issue Date

2011-05-25T14:38:43Z

Director of Research (if dissertation) or Advisor (if thesis)

Feng, Hao

Department of Study

Food Science & Human Nutrition

Discipline

Food Science & Human Nutrition

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

M.S.

Degree Level

Thesis

Keyword(s)

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

Abstract

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.

Graduation Semester

2011-05

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

Copyright and License Information

Copyright 2011 Lilia Fransisca

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