Comparison.pdf

lable at ScienceDirect Food Control 42 (2014) 270e276Contents lists avaiFood Control journal homepage: www.elsevier .com/locate/ foodcontComparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts Li Kai Phua a, Shan Yu Neo b, Gek Hoon Khoo b, Hyun-Gyun Yuk a,c,* a Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore b Post-Harvest Technology Department, Technology Industry Development Group, Agri-Food Veterinary Authority of Singapore, 2 Perahu Road, Singapore 718915, Singapore cNational University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, Chinaa r t i c l e i n f o Article history: Received 20 November 2013 Received in revised form 6 February 2014 Accepted 11 February 2014 Available online 21 February 2014 Keywords: Mung bean sprouts Foodborne pathogens Chemical sanitizers Hot water treatment Decontamination* Corresponding author. Food Science and Technol of Chemistry, National University of Singapore, 3 Scien Singapore. Tel.: t65 6516 1136; fax: t65 6775 7895. E-mail addresses: chmyukhg@.sg, hyungyu /10.1016/j.foodcont.2014.02.013 0956-7135/
2014 Elsevier Ltd. All rights reserved.a b s t r a c t The microbiological safety of seed sprouts has been a concern in recent years following several reports of foodborne outbreaks associated with the consumption of seed sprouts. The frequent occurrence of outbreaks suggests the need for effective decontamination of seed sprouts. In this study, various decontamination methods including acidic electrolyzed water (AEW) (75 ppm available chlorine, ORP 1150 mV, pH 2.8, 180 s), acidified sodium chlorite (ASC) (1200 ppm, pH 2.3, 180 s), cetylpyridinium chloride (CPC) (2%, 180 s), ozonated water (2 ppm, 180 s), trisodium phosphate (TSP) (10%, pH 12.6, 180 s) and ho