Use of ultrasonication to enhance pea seed germination and microbial quality of pea sprouts

This study investigated the effects of ultrasonication, heating and chemical washing on decontamination of seeds of three pea (Pisum sativum) varieties and the microbial safety of their sprouts. Most of the decontamination treatments increased germination, decreased microbial load and enhanced sprout growth. Ultrasonication and NaOCl treatments reduced total aerobic counts on sprouts by 5.86 and 5.51 log units (averages of three varieties), respectively; while other chemical treatments (350 mL L^?1 ethanol, 350 mL L^?1 vinegar and 10 g L^?1 NaCl solutions) failed to reduce total aerobic counts sufficiently enough to secure microbial safety. The ultrasonication not only improved germination (increased from an average of 83 to 97%), but also reduced the total aerobic counts to 2.21 log₁₀ CFU g^?1 on seed sprouts. Ultrasonication also increased the sprouts yield to 301.83 g per 10 g seeds. Therefore, ultrasonication can be used as a microbial control treatment for pea sprout production.     

Irradiation D-values for Escherichia coli O157:H7 and Salmonella sp. on inoculated broccoli seeds and effects of irradiation on broccoli sprout keeping quality and seed viability

Like alfalfa sprouts, broccoli sprouts can be a vehicle for bacterial pathogens, which can cause illness when they are consumed. The gamma irradiation process was used to reduce numbers of bacterial pathogens on broccoli sprouts and seeds, and the effect of this process on the seeds was studied. The irradiation destruct values for Salmonella sp. and for strains of Escherichia coli O157:H7 inoculated on broccoli seeds were determined. Results obtained in this study indicate that a dose of 2 kGy reduced total background counts for broccoli sprouts from 10(6) to 10(7) CFU/g to 10(4) to 10(5) CFU/g and increased the shelf life of the sprouts by 10 days. Yield ratio (wt/wt), germination percentage, sprout length, and thickness were measured to determine the effects of various irradiation doses on the broccoli seeds. Results show a decreased germination percentage at a dose level of 4 kGy, whereas the yield ratio (wt/wt), sprout length, and thickness decreased at the 2-kGy dose level. The radiation doses required to inactivate Salmonella sp. and strains of E. coli O157:H7 were higher than previously reported values. D-values, dose required for a 1-log reduction, for the nonvegetable and vegetable Salmonella sp. isolates were 0.74 and 1.10 kGy, respectively. The values for the nonvegetable and vegetable isolated strains of Escherichia coli O157:H7 were 1.43 and 1.11 kGy, respectively. With the irradiation process, a dose of up to 2 kGy can extend the shelf life of broccoli sprouts. A dose of > 2 kGy would have an adverse effect on the broccoli seed and decrease the yield of broccoli sprouts.     

Population changes and growth modeling of Salmonella enterica during alfalfa seed germination and early sprout development

Food Science and Biotechnology - This study examined the effects of alfalfa seed germination on growth of Salmonella enterica. We investigated the population changes of S. enterica during early...     

Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts

A study was done to determine the efficacy of aqueous ozone treatment in killing Listeria monocytogenes on inoculated alfalfa seeds and sprouts. Reductions in populations of naturally occurring aerobic microorganisms on sprouts and changes in the sensory quality of sprouts were also determined. The treatment (10 or 20 min) of seeds in water (4 degrees C) containing an initial concentration of 21.8 +/- 0.1 microg/ml of ozone failed to cause a significant (P < or = 0.05) reduction in populations of L. monocytogenes. The continuous sparging of seeds with ozonated water (initial ozone concentration of 21.3 +/- 0.2 microg/ml) for 20 min significantly reduced the population by 1.48 log10 CFU/g. The treatment (2 min) of inoculated alfalfa sprouts with water containing 5.0 +/- 0.5, 9.0 +/- 0.5, or 23.2 +/- 1.6 microg/ml of ozone resulted in significant (P < or = 0.05) reductions of 0.78, 0.81, and 0.91 log10 CFU/g, respectively, compared to populations detected on sprouts treated with water. Treatments (2 min) with up to 23.3 +/- 1.6 microg/ml of ozone did not significantly (P > 0.05) reduce populations of aerobic naturally occurring microorganisms. The continuous sparging of sprouts with ozonated water for 5 to 20 min caused significant reductions in L. monocytogenes and natural microbiota compared to soaking in water (control) but did not enhance the lethality compared to the sprouts not treated with continuous sparging. The treatment of sprouts with ozonated water (20.0 microg/ml) for 5 or 10 min caused a significant deterioration in the sensory quality during subsequent storage at 4 degrees C for 7 to 11 days. Scanning electron microscopy of uninoculated alfalfa seeds and sprouts showed physical damage, fungal and bacterial growth, and biofilm formation that provide evidence of factors contributing to the difficulty of killing microorganisms by treatment with ozone and other sanitizers.     

Changes in growth and antioxidant status of alfalfa sprouts during sprouting as affected by gamma irradiation of seeds

Viking 3000 alfalfa seeds irradiated with gamma rays to doses of 0, 1, 2, 3, or 4 kGy were sprouted and allowed to grow for up to 8 days at 23 degrees C. Germination, growth (yield and length), antioxidant capacity, and ascorbic acid (AA) were measured during sprouting. Results showed percent germination of the seeds and the rates of growth of the sprouts were inversely related to the radiation dose absorbed by the seeds. Both antioxidant capacity and AA content expressed on a fresh weight basis decreased during growth of the sprouts. Sprouts grown from irradiated seeds had greater antioxidant capacity and AA content on a fresh weight basis than those grown from nonirradiated seeds. However, when the nutritive values were expressed on a per gram of seed basis, irradiation had no effect on the nutritive values of sprouts.     

Biogenic amines and microbial quality of sprouts

Changes in the biogenic amine content relative to microbial activities in mung bean, lentil and radish sprouts were investigated in prepacked and homegrown products. Biogenic amines were determined by ion-exchange chromatography. The major groups of micro-organisms were enumerated by aerobic plate count procedures, using universal and selective media. Putrescine, cadaverine, spermidine, agmatine and spermine were detected in different concentrations, depending on the type of sprouts. In prepacked retail products the total biogenic amine content was higher than in home-grown samples (mung bean 106 g/g compared to 87 g/g; lentil 316 g/g compared to 181 g/g; radish 1486 g/g compared to 252 g/g). It is concluded that sprouting time and storage conditions play a major part in the hygienic quality of legume sprouts.

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Gehalt an biogenen Aminen und mikrobiologische Qualität von Keimlingen

Zusammenfassung Der Gehalt an biogenen Aminen in Mungbohnen-, Linsen- und Rettichkeimlingen in Abhängigkeit von der mikrobiellen Belastung wurde an vorverpackten Produkten des Einzelhandels und hausgezogenen Keimlingen untersucht. Die biogenen Amine wurden mit Hilfe der Ionenaustauschchromatographie, die Mikroorganismen auf universellen und selektiven Medien bestimmt. Die Konzentrationen von Putrescin, Cadaverin, Spermidin, Agmatin und Spermin waren je nach Art der Keimlinge unterschiedlich hoch. In vorverpackten Produkten aus dem Einzelhandel war der Gesamtgehalt an biogenen Aminen höher als in hausgezogenen Keimlingen (Mungbohnen: 106 bzw. 87 g/g; Linsen: 316 bzw. 181 g/g; Rettich: 1486 bzw. 252 g/g). Keimdauer und Lagerungsbedingungen beeinflussen die hygienische Qualität von Keimlingen deutlich.

     

Efficacy of benzyl isothiocyanate for controlling Salmonella on alfalfa seeds and sprouts

The efficacy of benzyl isothiocyanate (BIT), a compound found in cruciferous vegetables, for controlling Salmonella on alfalfa seeds and sprouts was investigated. Alfalfa seeds were inoculated by individual Salmonella enterica serotypes Newport, Typhimurium, Tennessee, Montevideo, or Braenderup at two inoculation levels of 3 or 5 log CFU g⁻¹, followed by treatment with BIT (0.5–2%) or chlorine (2%) for 15 min. Treated seeds were sprouted in seed sprouters. Surviving Salmonella populations on the seeds and sprouts were determined. At both inoculum levels, 1.5% and 2% of BIT significantly reduced populations S. Typhimurium and S. Braenderup on seeds to a level comparable to the chlorine-treated seeds. Salmonella populations recovered from the sprouts germinated from 1.5% or 2% BIT-treated seeds were significantly lower than the control and chlorine-treated seeds at both inoculum levels (P < 0.05). The results of the study indicate that BIT can be used to control Salmonella contamination on alfalfa seeds and subsequent sprouting process.     

Radiation processing for elimination of Salmonella typhimurium from inoculated seeds used for sprout making in India and effect of irradiation on germination of seeds

The effect of radiation processing on the germination of the sprout seeds mung (Phaseolus aureus), matki (Phaseolus aconitifolius), chana (Cicer arietinum), and vatana (Pisum sativum) in terms of percent germination, germination yield, sprout length, vitamin C content, and texture was investigated. Gradual decreases in the percent germination, germination yield, and sprout length with increases in radiation dose (0.5 to 2.0 kGy) were observed. Vitamin C content and texture remained unaffected for the seeds treated with doses of up to 2 kGy. To determine the efficacy of radiation treatment in elimination of foodborne pathogens, seeds inoculated with 4 log CFU/g of Salmonella Typhimurium were treated with radiation doses of 1 and 2 kGy. A reduction in counts of Salmonella Typhimurium in inoculated seeds after radiation treatment was observed. A radiation dose of 2 kGy resulted in the complete elimination of 4 log CFU/g of Salmonella Typhimurium from the inoculated seeds. However, on sprouting for 48 h, the count of Salmonella Typhimurium reached 8 log CFU/g for the control seeds and the seeds treated with a 1-kGy radiation dose. The aerobic plate counts for seeds were 2.0 to 2.6 log CFU/g, which were reduced to 0.9 to 1.2 log CFU/g on treatment with a 2-kGy radiation dose. On sprouting for 48 h, the aerobic plate count reached 8 log CFU/g for both the control and radiation-treated seeds. The study demonstrates that irradiation can control bacterial levels on seeds but not contamination introduced during posttreatment handling. Therefore, radiation processing of the final product (sprouts) is recommended, rather than of the seeds.     

Alfalfa sprouts and Salmonella Kottbus infection: a multistate outbreak following inadequate seed disinfection with heat and chlorine

Raw sprouts have been implicated in a number of foodborne disease outbreaks. Because contaminated seeds are usually responsible, many sprout producers attempt to disinfect seeds before germination and detect sprout contamination during production. In March 2001, we detected an increased number of Salmonella serotype Kottbus isolates in California. Overall, we identified 31 cases from three western states. To identify the cause, we conducted a case-control study with the first 10 identified case-patients matched to 20 controls by age, sex, and residential area. Our case-control study found illness to be statistically associated with alfalfa sprout consumption. The traceback investigation implicated a single sprouter, where environmental studies yielded Salmonella Kottbus from ungerminated seeds and floor drains within the production facility. Pulsed-field gel electrophoresis patterns of all patient, seed, and floor drain Salmonella Kottbus isolates were indistinguishable. Most implicated sprouts were from seeds that underwent heat treatment and soaking with a 2,000-ppm sodium hypochlorite solution rather than the Food and Drug Administration (FDA)-recommended 20,000-ppm calcium hypochlorite soak. Other implicated seeds had been soaked in a calcium hypochlorite solution that, when tested, measured only 11,000 ppm. The outbreak might have been averted when screening tests of sprout irrigation water detected Salmonella in January; however, confirmatory testing of these samples was negative (but testing improperly utilized refrigerated irrigation water). Producers should use the enrichment broth of positive screening samples, not refrigerated irrigation water, for confirmatory testing. Until other effective disinfection technologies are developed, producers should adhere to FDA recommendations for sprout seed disinfection.     

Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts

Studies have demonstrated that electrolyzed oxidizing (EO) water is effective in reducing foodborne pathogens on fresh produce. This study was undertaken to determine the efficacy of EO water and two different forms of chlorinated water (chlorine water from Cl2 and Ca(OCl)2 as sources of chlorine) in inactivating Salmonella on alfalfa seeds and sprouts. Tengram sets of alfalfa seeds inoculated with a five-strain cocktail of Salmonella (6.3 x 10(4) CFU/g) were subjected to 90 ml of deionized water (control), EO water (84 mg/liter of active chlorine), chlorine water (84 mg/liter of active chlorine), and Ca(OCl)2 solutions at 90 and 20,000 mg/liter of active chlorine for 10 min at 24 +/- 2 degrees C. The application of EO water, chlorinated water, and 90 mg/liter of Ca(OCl)2 to alfalfa seeds for 10 min reduced initial populations of Salmonella by at least 1.5 log10 CFU/g. For seed sprouting, alfalfa seeds were soaked in the different treatment solutions described above for 3 h. Ca(OCl)2 (20,000 mg/liter of active chlorine) was the most effective treatment in reducing the populations of Salmonella and non-Salmonella microflora (4.6 and 7.0 log10 CFU/g, respectively). However, the use of high concentrations of chlorine generates worker safety concerns. Also, the Ca(OCl)2 treatment significantly reduced seed germination rates (70% versus 90 to 96%). For alfalfa sprouts, higher bacterial populations were recovered from treated sprouts containing seed coats than from sprouts with seed coats removed. The effectiveness of EO water improved when soaking treatments were applied to sprouts in conjunction with sonication and seed coat removal. The combined treatment achieved 2.3- and 1.5-log10 CFU/g greater reductions than EO water alone in populations of Salmonella and non-Salmonella microflora, respectively. This combination treatment resulted in a 3.3-log10 CFU/g greater reduction in Salmonella populations than the control (deionized water) treatment.     

Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts

A study was done to evaluate natural volatile compounds for their ability to kill Salmonella on alfalfa seeds and sprouts. Acetic acid, allyl isothiocyanate (AIT), trans-anethole, carvacrol, cinnamic aldehyde, eugenol, linalool, methyl jasmonate, and thymol were examined for inhibitory and lethal activity against Salmonella by exposing inoculated alfalfa seeds to compounds (1,000 mg/liter of air) for 1, 3, and 7 h at 60 degrees C. Only acetic acid, cinnamic aldehyde, and thymol caused significant reductions in Salmonella populations (>3 log10 CFU/g) compared with the control (1.9 log10 CFU/g) after treatment for 7 h. Treatment of seeds at 50 degrees C for 12 h with acetic acid (100 and 300 mg/liter of air) and thymol or cinnamic aldehyde (600 mg/liter of air) significantly reduced Salmonella populations on seeds (>1.7 log10 CFU/g) without affecting germination percentage. Treatment of seeds at 50 degrees C with AIT (100 and 300 mg/liter of air) and cinnamic aldehyde or thymol (200 mg/liter of air) did not significantly reduce populations compared with the control. Seed germination percentage was largely unaffected by treatment with gaseous acetic acid, AIT, cinnamic aldehyde, or thymol for up to 12 h at 50 degrees C. The number of Salmonella on seeds treated at 70 degrees C for 80 min with acetic acid (100 and 300 mg/liter of air), AIT (100 mg/liter of air), and cinnamic aldehyde and thymol (600 mg/liter of air) at water activity (a(w)) 0.66 was not significantly different than the number inactivated on seeds at a(w) 0.49. Acetic acid at 200 and 500 mg/liter of air reduced an initial population of 7.50 log10 CFU/g of alfalfa sprouts by 2.33 and 5.72 log10 CFU/g, respectively, within 4 days at 10 degrees C. whereas AIT at 200 and 500 mg/liter of air reduced populations to undetectable levels; however, both treatments caused deterioration in sensory quality. Treatment of sprouts with 1 or 2 mg of AIT per liter of air adversely affected sensory quality but did not reduce Salmonella populations after 11 days of exposure at 10 degrees C.     

Effects of germination conditions on ascorbic acid level and yield of soybean sprouts

The effects of light illumination on the ascorbic acid content and growth of soybean sprouts were investigated. Among the six light qualities studied, ultraviolet light had the highest promoting effect on the ascorbic acid content in soybean sprouts, increasing it by 77.0% compared with the darkness control, while red light had the highest promoting effect on the growth of soybean sprouts, increasing the total fresh weight by 16.6% compared with the darkness control. Experiments with different durations of ultraviolet and red light illumination in a day showed that 12 h ultraviolet (500 Lx) and 12 h red (1000 Lx) light diurnal cycles had the highest promoting effects on both the ascorbic acid level and fresh weight of soybean sprouts, increasing the ascorbic acid content and total fresh weight by 78.7 and 17.4% respectively compared with the darkness control. The results indicated that germination of soybeans under 12 h ultraviolet and 12 h red light diurnal cycles was an effective process for increasing the yield and enhancing the nutritional quality of soybean sprouts. Copyright © 2005 Society of Chemical Industry     

Impact of plasma-activated water washing on the microbial inactivation,color, and electrolyte leakage of alfalfa sprouts,broccoli sprouts,and clover sprouts

This study investigated plasma-activated water (PAW) as a sanitizer for the washing of sprouts. Alfalfa sprouts, broccoli sprouts, and clover sprouts were washed with PAW, chlorine (Cl, 200 ppm), or deionized water. The inactivation of aerobic mesophilic microorganisms and inoculated Escherichia coli DH5α was evaluated. The quality of sprouts was assessed based on visual color change (ΔE) and plant tissue damage (measured by electrolyte leakage). Significant reductions of 1–2 log CFU/g in aerobic mesophilic microorganisms were achieved by PAW and Cl on clover sprouts and alfalfa sprouts. Reductions of E. coli ranging between 1.4 ± 0.4 log CFU/g and 3.5 ± 0.9 log CFU/g were achieved by PAW on the sprouts (original counts: 6.4 to 8.1 CFU/g), which were comparable to Cl except for the case of alfalfa sprouts where Cl achieved the highest inactivation. No significant quality difference in terms of visual color change or electrolyte leakage was observed in sprouts washed by PAW and Cl.     

Inactivation of Escherichia coli O157:H7 and Salmonella by gamma irradiation of alfalfa seed intended for production of food sprouts

Inonizing irradiation was determined to be a suitable method for the inactivation of Salmonella and Escherichia coli O157:H7 on alfalfa seed to be used in the production of food sprouts. The radiation D (dose resulting in a 90% reduction of viable CFU) values for the inactivation of Salmonella and E. coli O157:H7 on alfalfa seeds were higher than the D-values for their inactivation on meat or poultry. The average D-value for the inactivation of Salmonella on alfalfa seeds was 0.97 +/- 0.03 kGy; the D-values for cocktails of meat isolates and for vegetable-associated isolates were not significantly different. The D-values for nonoutbreak and outbreak isolates of E. coli O157:H7 on alfalfa seeds were 0.55 +/- 0.01 and 0.60 +/- 0.01 kGy, respectively. It was determined that the relatively high D-values were not due to the low moisture content or the low water activity of the seed. The D-values for Salmonella on alfalfa seeds from two different sources did not differ significantly, even though there were significant differences in seed size and water activity. The increased moisture content of the seed after artificial inoculation did not significantly alter the D-value for the inactivation of Salmonella. The results of this study demonstrate that 3.3- and 2-log inactivations can be achieved with a 2-kGy dose of ionizing radiation, which will permit satisfactory commercial yields of sprouts from alfalfa seed contaminated with E. coli O157:H7 and Salmonella, respectively.     

E. coli o157:H7 population reduction from alfalfa seeds with malic acid and thiamine dilauryl sulfate and quality evaluation of the resulting sprouts

It has been reported that washing seeds with a 20000 ppm Ca(OCl)(2) solution as recommended by the U.S. Food and Drug Administration is unable to eliminate E. coli cells attached to seed surfaces, and the bacterial cells that have survived a sanitation wash can proliferate during sprouting to a high population. The objectives of this research were to examine the efficacy of malic acid (MA) and thiamine dilauryl sulfate (TDS) combined treatments on the inactivation of E. coli O157:H7 on alfalfa seeds, to study the growth of the remaining E. coli cells during sprouting, and to evaluate the sprout quality. When 10 g of inoculated alfalfa seeds were washed in a 10% MA-1% TDS solution, a complete elimination of E. coli was achieved. The same result was observed by washing the seeds in a 20000 ppm Ca(OCl)(2) solution. However, when the seed size was increased to 50 g while maintaining the same seed-to-sanitizer ratio, both the MA + TDS and the 20000 ppm chlorine washes failed to completely inactivate the E. coli cells on the seeds. Nevertheless, the 10% MA-1% TDS solution was significantly more effective in E. coli count reduction compared to the 20000 ppm chlorine wash. The E. coli O157:H7 cells remaining on the seeds after treatments with both sanitizers grew up to 7 to 8 log CFU/g sprout after 96 h of sprouting. Under the treatment conditions used in this study, none of the treatments resulted in significant differences in germination rate, yield, or quality of the sprouts. PRACTICAL APPLICATION: The malic acid (MA) and thiamine dilauryl sulfate (TDS) combined treatment may provide a new solution to secure the microbial safety of seeds and sprouts. An important finding of this study is that seed sample size has a significant impact on the inactivation of E. coli O157:H7 on alfalfa seeds. The microbial inactivation results obtained in a laboratory set-up cannot be directly applied to a large scale operation. A validation test on the large scale has to be performed to evaluate the efficacy of the sanitizer.     

电子束辐照对板栗发芽的抑制效果及对板栗品质的影响

目的 探究电子束辐照抑制板栗发芽的效果以及对板栗品质的影响。方法 以贮藏于(4±2)℃条件下的燕山板栗作为材料, 利用0、0.1、0.2、0.3、0.4、0.5、0.6、0.9、1.2 kGy辐照剂量的电子束进行辐照处理, 测定处理样品的发芽率、呼吸强度、淀粉含量、可溶性糖含量、水分含量、色泽、微生物含量和内腐率。结果 0.3 kGy的辐照剂量能够完全抑制板栗的发芽, 0.3 kGy及以上辐照剂量能显著降低了板栗的呼吸强度(P≤0.05), 延缓了淀粉和可溶性糖的降解速度, 对水分含量影响不显著(P≥0.05), 对色泽无不良影响。0.3 kGy及以上辐照剂量能显著降低了板栗外壳的菌落总数和霉菌酵母数量, 对板栗内腐有一定的抑制效果。0.6kGy及以上辐照剂量能显著降低板栗外壳的霉菌酵母数量。结论 0.3 kGy辐照剂量的电子束辐照可以完全抑制板栗发芽, 延缓板栗降糖, 延长贮藏期, 同时保持板栗的加工品质。     

Treatment of Escherichia coli O157:H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water

Electrolyzed oxidizing water is a relatively new concept that has been utilized in agriculture, livestock management, medical sterilization, and food sanitation. Electrolyzed oxidizing (EO) water generated by passing sodium chloride solution through an EO water generator was used to treat alfalfa seeds and sprouts inoculated with a five-strain cocktail of nalidixic acid resistant Escherichia coli O157:H7. EO water had a pH of 2.6, an oxidation-reduction potential of 1150 mV and about 50 ppm free chlorine. The percentage reduction in bacterial load was determined for reaction times of 2, 4, 8, 16, 32, and 64 min. Mechanical agitation was done while treating the seeds at different time intervals to increase the effectiveness of the treatment. Since E. coli O157:H7 was released due to soaking during treatment, the initial counts on seeds and sprouts were determined by soaking the contaminated seeds/sprouts in 0.1% peptone water for a period equivalent to treatment time. The samples were then pummeled in 0.1% peptone water and spread plated on tryptic soy agar with 5 microg/ml of nalidixic acid (TSAN). Results showed that there were reductions between 38.2% and 97.1% (0.22-1.56 log(10) CFU/g) in the bacterial load of treated seeds. The reductions for sprouts were between 91.1% and 99.8% (1.05-2.72 log(10) CFU/g). An increase in treatment time increased the percentage reduction of E. coli O157:H7. However, germination of the treated seeds reduced from 92% to 49% as amperage to make EO water and soaking time increased. EO water did not cause any visible damage to the sprouts.     

Detection and isolation of Salmonella from naturally contaminated alfalfa seeds following an outbreak investigation.

Naturally contaminated alfalfa seeds, epidemiologically linked to foodborne disease outbreaks in Oregon and British Columbia, were tested for the presence of Salmonella. Ten sample units from the suspected lot were sprouted and grown for 4 days. After enrichment of the grown sprouts, an enzyme immunoassay (EIA) and culture method (modified procedure of the Food and Drug Administration Bacteriological Analytical Manual) were used for the detection and isolation of Salmonella. Four of the 10 sample units were positive with the EIA; however, 5 of the 10 sample units were culture positive (four were positive for Salmonella serotype Newport and a fifth was positive for Salmonella serotype Albany and serotype Schwarzengrund). The positive alfalfa seed sample units were further tested after shredding, soaking, and washing before culturing. Results suggest that sprouting and shredding methods may yield greater detection and recovery rates of Salmonella, but more research with a larger sample size is warranted.     

Genotypic effects on the phytochemical quality of seeds and sprouts from commercial broccoli cultivars

Determining ontogenic diversity in vegetables, in general or Brassicas in particular, regarding the bioactive content, is an interesting task since the most promising Brassicaceae foods could have the highest nutritional and health-promoting properties. Therefore, vitamin C, phenolic compounds, glucosinolate content, and total antioxidant capacity were evaluated in commercial cultivars of broccoli (Brassica oleracea var. italica; cv. Nubia, cv. Marathon and cv. Viola) seeds and during the sprouting period. Vitamin C was not detected in dormant seeds and its content increased with the germination, reaching values ranging from 53 (cv. Nubia) to 64 (cv. Marathon) mg/100 g FW, at the end of the monitored period (14days). The total glucosinolate content in seeds and 3-day-old sprouts was higher in cv. Marathon (1005 and 556 mg/100 g FW, respectively), however cv. Viola sprouts registered the highest glucosinolate content 7 and 14 days after sowing (235 and 208 mg/100 g FW, respectively). Aliphatic glucosinolates were more affected by genetic factors than the indolic glucosinolates, being glucoraphanin the predominant glucosinolate in cv. Nubia and cv. Marathon, whereas glucoiberin was the major glucosinolate in cv. Viola. The flavonoid and total phenolic content was significantly higher in cv. Viola. Also, seeds of this cultivar showed the highest antioxidant capacity (2.7 mg Trolox/g FW).