Effect of sequential dry heat and hydrogen peroxide treatment on inactivation of Salmonella Typhimurium on alfalfa seeds and seeds germination
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- 作者：Eun-Jeong Honga ; b ; Dong-Hyun Kanga ; b ; kang7820@snu.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Alfalfa sprouts ; Seeds ; Dry heat ; Hydrogen peroxide ; Salmonella Typhimurium
- 刊名：Food Microbiology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：53
- 期：part_PB
- 页码：9-14
- 全文大小：310 K
文摘
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We set the dry heat step before H2O2 treatment to maximize efficacy of hydrogen peroxide.
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Increasing dry heating time increased inactivation levels.
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Sequential treatment with dry heat and H2O2 reduced populations by up to 3.6 log CFU/g.
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Hydrogen peroxide accelerates germination and increases germination percentage.