Modeling the inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds during exposure to ozonated or electrolyzed oxidizing water

Transactions of the American Society of Agricultural Engineers

Volumn 47, Issue 1, 2004, Pages 173-181

  Sharma, R R ^a   Demirci, A ^b   Puri, V M ^b   Beuchat, L R ^c   Fett, W F ^d  

^a North Carolina State University   (United States)

^b University Park   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

^d EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Alfalfa; E. coli O157:H7; EO water; Inactivation; Modeling; Ozone

Indexed keywords

CONTAMINATION; DISEASES; ESCHERICHIA COLI; GROWTH KINETICS; MATHEMATICAL MODELS; OZONIZATION;

ALFALFA SEEDS; DEATH KINETICS; OUTBREAKS; PATHOGENS;

SEED;

INOCULATION; OZONE; SEED;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; MEDICAGO SATIVA; SALMONELLA;

EID: 2342559205     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Federal Register. 1999. Guidance for industry: Reducing microbial food safety hazards for sprouted seeds and guidance for industry: Sampling and microbial testing of spent irrigation water during sprout production. Federal Register 64: 57893-57902.
2. Fu, T., D. Stewart, K. Reineke, J. Ulaszek, J. Schlesser, and M. Tortorello. 2001. Use of spent irrigation water for microbiological analysis of alfalfa sprouts. J. Food Protection 64(6): 802-806.
3. Graham, D. M. 1997. Use of ozone for food processing. Food Tech. 51(6): 72-75
4. Holliday, S. L., A. J. Scouten, and L. R. Beuchat. 2001. Efficacy of chemical treatments in eliminating Salmonella and Escherichia coli O157:H7 on scarified and polished alfalfa seeds. J. Food Protection 64(10): 1489-495.
5. Kim, J. G., A. E. Yousef, and G. W. Chism. 1999a. Use of ozone to inactivate microorganisms on lettuce. J. Food Safety 19(1): 17-34.
6. Kim, J. G., A. E. Yousef, and S. Dave. 1999b. Application of ozone for enhancing the microbiological safety and quality of foods: A review. J. Food Protection 62(9): 1071-1078.
7. Kim, C., Y. C. Hung, and R. E. Brackett. 2000. Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens. J. Food Protection 63(1): 19-24.
8. Lee, S. Y., K. M. Yun, J. Fellman, and D. H. Kang. 2002. Inhibition of Salmonella typhimurium and Listeria monocytogenes in mung bean sprouts by chemical treatment. J. Food Protection 65(7): 1088-1092.
9. Lehmann, K. 1998. Mean Vs. Median for samples drawn from a Lorentzian distribution. Available at: www.monmouth.edu/~tzielins/mathcad/klehmann/doc003. htm. Accessed on 16 Aug. 2002.
10. Ludikhuyze, L., Indrawati, I. V. Broeck, C. Weemaes, and M. Hendrickx. 1998. Effect of combined pressure and temperature on soybean lipoxygenase: 2. Modeling inactivation kinetics under static and dynamic conditions. J. Agric. Food Chem. 46(10): 4081-4086.
11. McMeekin, T. A., J. Brown, K. Krist, D. Miles, K. Neumeyer, D. S. Nichols, K. Olley, K. Presser, D. A. Ratkowsky, T. Ross, M. Salter, and S. Soontranon. 1997. Quantitative microbiology: A basis for food safety. Emerging Infect. Diseases 3(4): 541-549.
12. McMeekin, T. A., J. Olley, D. A. Ratkowsky, and T. Ross. 2002. Predictive microbiology: Towards the interface and beyond. Int. J. Food Microbiology 73(2-3): 395-407.
13. Mussa, D. M., H. S. Ramaswamy, and J. P. Smith. 1999a. High-pressure destruction kinetics of Listeria monocytogenes on pork. J. Food Protection 62(1): 40-45.
14. Mussa, D. M., H. S. Ramaswamy, and J. P. Smith. 1999b. High - pressure (HP) destruction kinetics of Listeria monocytogenes Scott A in raw milk. Food Research Int. 31(5): 343-350.
15. NACMCF (National Advisory Committee on Microbiological Criteria for Foods). 1999. Microbiological safety evaluations and recommendations on sprouted seeds. Int. J. Food Microbiology 52(3): 123-153.
16. NYU. 2002. Mathematical tools for neural science. Available at: www.cns.nyu.edu/~eero/math-tools01/Homework/hw2.pdf. Accessed on 16 Aug. 2002.
17. Park, H., Y. C. Hung, and R. E. Brackett. 2002. Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing. Int. J. Food Microbiology 72(1-2): 77-83.
18. Pond, T. J., D. S. Wood, I. M. Mumin, S. Barbut, and M. W. Griffiths. 2001. Modeling the survival of Escherichia coli O157:H7 in uncooked semidry, fermented sausage. J. Food Protection 64(6): 759-766.
19. Roberts, T. A. 1997. Microbial growth and survival: Developments in predictive modeling. Food Tech. 51(4): 88-90.
20. Scouten, A. J., and L. R. Beuchat. 2002. Combined effects of chemical, heat, and ultrasound treatments to kill Salmonella and Escherichia coli O157:H7 on alfalfa seeds. J. Applied Microbiology 92(4): 668-674.
21. Seman, D. L., A. C. Borger, J. D. Meyer, P. A. Hall, and A. L. Milkowski. 2002. Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content. J. Food Protection 65(4): 651-658.
22. Sharma, R. R., and A. Demirci. 2003. Treatment of E. coli O157:H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water. Int. J. Food Microbiology 86(3): 231-237.
23. Sharma, R. R., A. Demirci, L. R. Beuchat, and W. F. Fett. 2002. Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with ozonated water and heat treatment. J. Food Protection 65(3): 447-451.
24. Soylemez, G., M. M. Brashears, D. A. Smith, and S. L. Cuppett. 2001. Microbial quality of alfalfa seeds and sprouts after a chlorine treatment and packaging modifications. J. Food Science 66(1): 153-157.
25. Stivarius, M. R., F. W. Pohlman, K. S. McElyea, and J. K. Apple. 2002. Microbial, instrumental color and sensory color, and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. Meat Science 60(3): 299-305.
26. Stone, D., K. Lunder, C. Cunningham, and T. McConville. 2002. NMR study of a reversible hydrolysis reaction of pyruvic acid. Available at: http://inst.augie.edu/-dastone/e8.html. Accessed on 22 Oct. 2002.
27. Suslow, T. V., J. Wu, W. F. Fett, and L. J. Harris. 2002. Detection and elimination of Salmonella mbandaka from naturally contaminated alfalfa seed by treatment with heat or calcium hypochlorite. J. Food Protection 65(3): 452-458.
28. Taormina, P. J., L. R. Beuchat, and L. M. Slutsker. 1999. Infections associated with eating seed sprouts: An international concern. Emerging Infect. Diseases 5(5): 626-634.
29. Venkitanarayanan, K. S., G. O. Ezeike, Y. C. Hung, and M. P. Doyle. 1999. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. J. Food Protection 62(8): 857-860.
30. Whiting, R. C., and R. L. Buchanan. 1994. Microbial modeling: A scientific status summary by the Institute of Food Technologists' expert panel on food safety and nutrition. Food Tech. 48(6): 113-120.