Practical evaluation of Mung bean seed pasteurization method in Japan.

Area of Science:

• Food Safety
• Microbiology
• Agricultural Science

Background:

• Seed sprouts are frequently linked to outbreaks of Escherichia coli O157:H7 and Salmonella.
• Effective inactivation methods for these pathogens on seeds before sprouting are essential.

Purpose of the Study:

• To evaluate the efficacy of a modified hot water treatment for disinfecting mung bean seeds against foodborne pathogens.
• To compare this method with the U.S. Food and Drug Administration's recommended calcium hypochlorite treatment.

Main Methods:

• Mung bean seeds were inoculated with Escherichia coli O157:H7, Salmonella, and nonpathogenic E. coli.
• Seeds were treated using hot water (85°C for 40s), cold water (30s), and chlorine water (2,000 ppm for 2h).
• Treatments were assessed for pathogen reduction, and sprout yield was evaluated.

Main Results:

• The combined hot water, cold water, and chlorine treatment reduced pathogens to undetectable levels.
• No viable pathogens were detected in sprouts or during the sprouting process.
• The harvest yield of treated seeds remained within acceptable limits.

Conclusions:

• A multi-step pasteurization process involving hot water, cold water, and chlorine is highly effective for disinfecting mung bean seeds.
• This method offers a viable and potentially safer alternative to the current high-concentration chlorine treatment.
• Ensuring seed safety before sprouting can significantly reduce the risk of foodborne illness outbreaks.