Reduced microbiological contamination following irrigation of germinated seed for foods
Germinated seeds are rich in various nutrients but are vulnerable to fungal contamination which favours micromycete formation on the sprouts. The main aim of this work was an investigation of strategies to reduce the contamination of sprouted seed foods. Over the course of 96 hours of sprouting, seeds of organic spring wheat (Triticum aestivum L.), winter wheat (Triticum aestivum L.), naked oat (Avena nuda L.), triticale (xTriticosecale) and rye (Secale cereale L.) were irrigated in water filtered using the Pazdroid Med-1500 filtration device with and without 4% ethyl alcohol. Germinated seeds were stored at 18°C for one, three and seven days and the levels of Mucor spp., Penicillium spp., Alternaria spp., Aspergillus spp., Fusarium spp. and Bipolaris spp were determined. Micromycete numbers were greater in sprouted winter wheat and rye but were reduced when these were soaked and irrigated with filtered water and filtered water containing 4% ethyl alcohol. Filtered water led to greater reductions in micromycete numbers in sprouted winter and spring wheat than in other seeds.
Berdishev G.D., Novichenko V.G. (2009): Izotopika vody. Kijev, Nacionalnyj Institut Tarasa Shevchenko.
Berger Cedric N., Sodha Samir V., Shaw Robert K., Griffin Patricia M., Pink David, Hand Paul, Frankel Gad (2010): Fresh fruit and vegetables as vehicles for the transmission of human pathogens. Environmental Microbiology, 12, 2385-2397
https://doi.org/10.1111/j.1462-2920.2010.02297.x
Blok Wim J., Lamers Jan G., Termorshuizen Aad J., Bollen Gerrit J. (2000): Control of Soilborne Plant Pathogens by Incorporating Fresh Organic Amendments Followed by Tarping. Phytopathology, 90, 253-259
https://doi.org/10.1094/PHYTO.2000.90.3.253
Butscher Denis, Van Loon Hanne, Waskow Alexandra, Rudolf von Rohr Philipp, Schuppler Markus (2016): Plasma inactivation of microorganisms on sprout seeds in a dielectric barrier discharge. International Journal of Food Microbiology, 238, 222-232
https://doi.org/10.1016/j.ijfoodmicro.2016.09.006
Buck J. W., Walcott R. R., Beuchat L. R. (): Recent Trends in Microbiological Safety ofFruits and Vegetables. Plant Health Progress, , -
https://doi.org/10.1094/PHP-2003-0121-01-RV
Dao Thien, Dantigny Philippe (2011): Control of food spoilage fungi by ethanol. Food Control, 22, 360-368
https://doi.org/10.1016/j.foodcont.2010.09.019
El-Adawy T.A., Rahma E.H., El-Bedawey A.A., El-Beltagy A.E. (2003): Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition, 58, 1-13
https://doi.org/10.1023/B:QUAL.0000040339.48521.75
Eriksen G.S., Aleksander J. (1998): Fusarium Toxins in Cereals: A Risk Assessment. Copenhagen, Nordic Council of Ministers: 10–165.
Frazier C.W., Westhoff D.C. (1988): Food Microbiology. New York, McGraw-Hill: 539.
Gibson Rosalind S., Perlas Leah, Hotz Christine (2006): Improving the bioavailability of nutrients in plant foods at the household level. Proceedings of the Nutrition Society, 65, 160-168
https://doi.org/10.1079/PNS2006489
Harazim J., Marecek E., Pavelek L., Suchy P., Herzig I. (1998): Efficiency testing of commercial fungistatic agents in pilot study. 49th Annual Meeting of Europen Assoc. For Animal Production Warsawa: 68–71.
Heintze S. G. (1934): The use of the Glass Electrode in Soil Reaction and Oxidation-Reduction Potential Measurements. The Journal of Agricultural Science, 24, 28-
https://doi.org/10.1017/S0021859600012429
Husson Olivier (2013): Redox potential (Eh) and pH as drivers of soil/plant/microorganism systems: a transdisciplinary overview pointing to integrative opportunities for agronomy. Plant and Soil, 362, 389-417
https://doi.org/10.1007/s11104-012-1429-7
Joffe A. Z., Palti J. (1974): Relations between harmful effects on plants and on animals of toxins produced by species of Fusarium. Mycopathologia et Mycologia Applicata, 52, 209-218
https://doi.org/10.1007/BF02198745
Kordusiene S., Danilcenko H., Taraseviciene Z., Jariene E., Jeznach M. (2010): Disinfection of sprouted seeds for food. Journal of Food Agriculture and Environment, 8: 678–681.
KRAMER MARIANNE F., LIM DANIEL V. (2004): A Rapid and Automated Fiber Optic–Based Biosensor Assay for the Detection ofSalmonella in Spent Irrigation Water Used in the Sprouting of Sprout Seeds. Journal of Food Protection, 67, 46-52
https://doi.org/10.4315/0362-028X-67.1.46
Petrus-Vancea A., Blidar C.F., Ladányi I. (2010): Effect of deuterium depleted water and Pi water about in vitro germination of mature caryopses of some species. Analele Universității din Oradea, Fascicula Biologie, 17: 170–174.
Robles-Ramírez M.C., Ramón Gallegos E., Mora-Escobedo R. (2011): Soybean and cancer disease. In: Maxwell J.E. (ed.): Soybeans: Cultivation, Uses and Nutrition. New York, Nova Publishers: 223–250.
Swieca M., Gawlik-Dziki U., Jakubczyk A. (2013): Impact of density of breeding on the growth and some nutraceutical properties of ready-to-eat lentil (Lens culinaris) sprouts. Acta Scientiarum Polonorum Hortorum Cultus, 12: 19–29. (in Polish)
Sweeney M (): Mycotoxin production by Aspergillus, Fusarium and Penicillium species. International Journal of Food Microbiology, 43, 141-158
https://doi.org/10.1016/S0168-1605(98)00112-3
Taylorson R. B., Hendricks S. B. (1979): Overcoming dormancy in seeds with ethanol and other anesthetics. Planta, 145, 507-510
https://doi.org/10.1007/BF00380106
Takehara T., Hanzawa S., Funabara N., Nakaho K., Nakagawa A. (2004): Control of soil borne pathogens using allelopathic plants to lower redox potential of soil. Phytopathology, 94: 101.
Tournas V.H. (2005): Moulds and yeasts in fresh and minimally processed vegetables, and sprouts. International Journal of Food Microbiology, 99, 71-77
https://doi.org/10.1016/j.ijfoodmicro.2004.08.009
Trevor V., Suslow T. (2004): Oxidation-Reduction Potential (ORP) for Water Disinfection Monitoring, Control, and Documentation. Available at http://anrcatalog.ucdavis.edu/pdf/8149.pdf (accessed Nov 23, 2016).
Warriner K., Smal B. (2014): Microbiological safety of sprouted seeds. Journal of Food Agriculture and Environment, 11: 237–268.
