Disinfection of mung bean seed with gaseous acetic acid

Area of Science:

• Food safety
• Microbiology
• Agricultural science

Background:

• Mung bean seeds can be contaminated with foodborne pathogens like Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes.
• Effective decontamination methods are crucial to ensure the safety of mung bean seeds for consumption and cultivation.

Purpose of the Study:

• To evaluate the efficacy of gaseous acetic acid fumigation for reducing pathogen loads on mung bean seeds.
• To assess the impact of gaseous acetic acid treatment on seed viability and surface integrity.

Main Methods:

• Mung bean seeds were inoculated with Salmonella Typhimurium, E. coli O157:H7, and Listeria monocytogenes.
• Seeds were fumigated with gaseous acetic acid (242 microl/L air) at 45°C for 12 hours in an aluminum chamber.
• Pathogen detection was performed using enrichment methods.
• Seed germination rates and surface microstructure (scanning electron microscopy) were analyzed.

Main Results:

• Salmonella Typhimurium and E. coli O157:H7 were undetectable after treatment.
• Listeria monocytogenes was recovered from a small proportion of treated samples.
• Gaseous acetic acid also reduced indigenous bacterial and fungal populations on the seeds.
• Seed germination rates were not significantly affected by the treatment.
• Scanning electron microscopy revealed no alterations in seed surface microstructure.

Conclusions:

• Gaseous acetic acid fumigation is a promising method for decontaminating mung bean seeds of key foodborne pathogens.
• The treatment demonstrates broad-spectrum antimicrobial activity against indigenous microflora.
• Acetic acid fumigation preserves seed quality, including germination potential and surface morphology.