Seed sanitization is crucial for microgreen production to prevent pathogens that compromise quality and safety. This study examined the effects of various sanitization methods on germination, mold suppression, microbial load, and Salmonella spp. survival on leek (Allium porrum L.) seeds. Seeds were treated with Hydrogen Peroxide (HP) at 0.27%, Hot Water (HW) at 85 ± 2°C, Tsunami® 100 (TS) at 0.04%, Vinegar (VN) at 1.1%, and Deionized Water (DI). Germination and mold percentages were recorded over 5 days. HW and HP treatments resulted in significantly higher germination rates (72% and 71.4%) compared to other treatments, with HW effectively preventing mold growth. Microbiological analysis showed that HW treatment significantly reduced aerobic plate count (APC) to 4.6 log CFU/g compared to 5.6 log CFU/g in control seeds. HW also had the lowest coliform count at 1 log CFU/g and significantly reduced Enterobacteriaceae, yeast, and mold counts. Both HW and TS treatments effectively reduced Salmonella, with HW showing the most significant reductions. These findings demonstrate that HW treatment enhances germination, inhibits mold growth, and reduces bacterial load, including Salmonella, on leek seeds. Implementing appropriate sanitization methods ensures high-quality and safe microgreens, improving product quality, consumer health, and overall food safety standards.
| Identifer | oai:union.ndltd.org:MSSTATE/oai:scholarsjunction.msstate.edu:td-7352 |
| Date | 13 August 2024 |
| Creators | Caro-Carvajal, Zonia Elizabeth |
| Publisher | Scholars Junction |
| Source Sets | Mississippi State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations |
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