This study was conducted to evaluate the effect of sequential presoaking and chlorine dioxide (ClO2) on the reduction of pathogenic Escherichia coli and Salmonella spp. in alfalfa. When unsoaked and presoaked alfalfa were exposed to 200 ppm ClO2 for 15 min, the population of E. coli and Salmonella spp. on presoaked seeds reduced more than those on unsoaked seeds by 2.07 and 1.43 log CFU g−1 (p < 0.05), respectively. To determine the optimal concentration and treatment time to reduce pathogenic E. coli and Salmonella spp. in alfalfa seeds immersed in water for 5 h, presoaked seeds were exposed to four different concentrations of ClO2 (50, 100, 150, and 200 ppm) for 15, 30, 45, and 60 min. The most effective condition to eliminate E. coli and Salmonella spp. from alfalfa seeds was sequential immersion in water for 5 h and 200 ppm ClO2 treatment for 1 h. After the optimal condition was applied to eight kinds of sprout seeds, the pathogens were completely inactivated in all seeds, except radish seeds. Growth of pathogenic E. coli and Salmonella spp. during sprouting after ClO2 treatment of alfalfa seeds was also completely inactivated. However, the germination rate of seeds did not significantly decrease after ClO2 treatment. In addition, ClO2 residues were not present in any sprout during 3 days of cultivation. These results demonstrated that sequential presoaking and 200 ppm ClO2 treatment is the optimal seed disinfection treatment to prevent foodborne diseases associated with sprout consumption.

中文翻译：

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顺序预浸泡和二氧化氯处理对致病性大肠杆菌和沙门氏菌灭活的影响。在新芽种子上

进行这项研究以评估顺序预浸泡和二氧化氯（ClO2）对减少致病性大肠杆菌和沙门氏菌的影响。在苜蓿中。当未浸泡和预先浸泡的紫花苜蓿暴露于200 ppm ClO2中15分钟后，大肠杆菌和沙门氏菌的数量就会增加。预浸种子的CFU g-1比未浸种的CFU g-1分别降低2.07和1.43 log CFU g-1（p <0.05）。确定减少病原性大肠杆菌和沙门氏菌的最佳浓度和治疗时间。在浸入水中的苜蓿种子中浸泡5小时后，将预浸泡的种子暴露于四种不同浓度的ClO2（50、100、150和200 ppm）中15、30、45和60分钟。消除大肠杆菌和沙门氏菌的最有效条件。将来自苜蓿种子的种子依次浸入水中5 h，并用200 ppm ClO2处理1 h。将最佳条件应用于8种发芽种子后，除萝卜种子外，所有种子中的病原体均被完全灭活。致病性大肠杆菌和沙门氏菌的生长。ClO2处理后的苜蓿种子发芽过程中也被完全灭活。但是，ClO 2处理后种子的发芽率没有明显降低。另外，在培养的3天中，任何芽中均不存在ClO 2残留。这些结果表明，相继的预浸泡和200 ppm ClO2处理是预防与发芽相关的食源性疾病的最佳种子消毒处理。除萝卜种子外，所有种子中的病原体均完全灭活。致病性大肠杆菌和沙门氏菌的生长。ClO2处理后的苜蓿种子发芽过程中也被完全灭活。然而，ClO 2处理后种子的发芽率没有显着降低。另外，在培养的3天中，任何芽中均不存在ClO 2残留。这些结果表明，相继的预浸泡和200 ppm ClO2处理是预防与发芽相关的食源性疾病的最佳种子消毒处理。除萝卜种子外，所有种子中的病原体均完全灭活。致病性大肠杆菌和沙门氏菌的生长。ClO2处理后的苜蓿种子发芽过程中也被完全灭活。然而，ClO 2处理后种子的发芽率没有显着降低。另外，在培养的3天中，任何芽中均不存在ClO 2残留。这些结果表明，相继的预浸泡和200 ppm ClO2处理是预防与发芽相关的食源性疾病的最佳种子消毒处理。ClO2处理后种子的发芽率没有明显降低。另外，在培养的3天中，任何芽中均不存在ClO 2残留。这些结果表明，相继的预浸泡和200 ppm ClO2处理是预防与发芽相关的食源性疾病的最佳种子消毒处理。ClO2处理后种子的发芽率没有明显降低。另外，在培养的3天中，任何芽中均不存在ClO 2残留。这些结果表明，相继的预浸泡和200 ppm ClO2处理是预防与发芽相关的食源性疾病的最佳种子消毒处理。