SEARCH

SEARCH BY CITATION

References

  • Abadias M, Usall J, Anguera M, Solsona C, Viñas I. 2008. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Intl J Food Microbiol 123:1219.
  • Ariefdjohan MW, Nelson PE, Singh RK, Bhunia AK, Balasubramaniam VM, Singh N. 2004. Efficacy of high hydrostatic pressure treatment in reducing Escherichia coli O157 and Listeria monocytogenes in alfalfa seeds. J Food Sci 69:M11720.
  • Bang J, Kim H, Kim H, Beuchat LR, Ryu JH. 2011. Inactivation of Escherichia coli O157:H7 on radish seeds by sequential treatments with chlorine dioxide, drying, and dry heat without loss of seed viability. Appl Environ Microbiol 77:66806.
  • Bari ML, Enomoto K, Nei D, Kawamoto S. 2010. Scale-up seed decontamination process to inactivate Escherichia coli O157:H7 and Salmonella Enteritidis on mung bean seeds. Foodborne Pathog Dis 7:516.
  • Bari ML, Inatsu Y, Isobe S, Kawamoto S. 2008. Hot water treatments to inactivate Escherichia coli O157:H7 and Salmonella in mung bean seeds. J Food Prot 71:8304.
  • Bari ML, Nakauma M, Todoriki S, Juneja VK, Isshiki K, Kawamoto S. 2005. Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature. J Food Prot 68:31823.
  • Bari ML, Nei D, Enomoto K, Todoriki S, Kawamoto S. 2009a. Combination treatments for killing Escherichia coli O157:H7 on alfafa, radish, broccoli, and mung bean seeds. J Food Prot 72:6316.
  • Bari ML, Sugiyama J, Kawamoto S. 2009b. Repeated quick hot-and-chilling treatments for the inactivation of Escherichia coli O157:H7 in mung bean and radish seeds. Foodborne Pathog Dis 6:13743.
  • Bellostas N, Kachlicki P, Sørensen JC, Sørensen H. 2007. Glucosinolate profiling of seeds and sprouts of B. oleracea varieties used for food. Sci Hortic Amsterdam 114:23442.
  • Bennik MHJ, Van Overbeek W, Smid EJ, Gorris LGM. 1999. Biopreservation in modified atmosphere stored mungbean sprouts: the use of vegetable-associated bacteriocinogenic lactic acid bacteria to control the growth of Listeria monocytogenes. Lett Appl Microbiol 28:22632.
  • Beuchat LR. 1995. Pathogenic microorganisms associated with fresh produce. J Food Prot 59:20416.
  • Beuchat LR, Ward TE, Pettigrew CA. 2001. Comparison of chlorine and a prototype produce wash product for effectiveness in killing Salmonella and Escherichia coli O157:H7 on alfafa seeds. J Food Prot 64:1528.
  • Booth IR. 1985. Regulation of cytoplasmic pH in bacteria. Microbiol Rev 49:35978.
  • Brackett RE. 1999. Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest Biol Technol 15:30511.
  • Buchholz A, Matthews KR. 2010. Reduction of Salmonella on alfalfa seeds using peroxyacetic acid and a commercial seed washer is as effective as treatment with 20,000 ppm of Ca(OCl)2. Lett Appl Microbiol 51:4628.
  • Castro-Rosas J, Escartín EF. 2000. Survival and growth of Vibrio cholerae O1, Salmonella Typhi, and Escherichia coli O157:H7 in alfafa sprouts. J Food Sci 65:1625.
  • CFIA. 2007. Code of practice for the hygienic production of sprouted seeds. Canada: Canadian Food Inspection Agency. Available from: http://www.inspection.gc.ca. Accessed Sep 20, 2012.
  • RKI. 2011. Final presentation and evaluation of epidemiological findings in the EHEC O104:H4 Outbreak, Germany 2011. Berlin, Germany: Robert Koch Inst. Available from: http://www.rki.de. Accessed Dec 3, 2012.
  • Chang SS, Redondo-Solano M, Thippareddi H. 2010. Inactivation of Escherichia coli O157:H7 and Salmonella spp. on alfalfa seeds by caprylic acid and monocaprylin. Intl J Food Microbiol 144:1416.
  • Chigor VN, Umoh VJ, Smith SI. 2010. Occurrence of Escherichia coli O157 in a river used for fresh produce irrigation in Nigeria. Afr J Biotechnol 9:17882.
  • Choi YM, Bae YY, Kim KH, Kim BC, Rhee MS. 2009. Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, and E. coli O157:H7 in marinades and marinated pork. Meat Sci 82:41924.
  • Cobo Molinos A, Abriouel H, López RL, Valdivia E, Omar NB, Gálvez A. 2008. Combined physico-chemical treatments based on enterocin AS-48 for inactivation of Gram-negative bacteria in soybean sprouts. Food Chem Toxicol 46:291221.
  • Code of Federal Regulation (CRF). 2011a. Ozone. Secondary direct food additives permitted in food for human consumption. Title 21, Part 173.368. Washington, D.C.: U.S. Food and Drug Administration, Office of the Federal Register.
  • Code of Federal Regulation (CRF). 2011b. Ionizing radiation for the treatment of food. Irradiation in the production, processing and handling of food. Title 21, Part 179.26. Washington, D.C.: U.S. Food and Drug Administration, Office of the Federal Register.
  • Cross PM. 1997. Review of irrigation district water quality. Alberta: Madawaska Consulting. 682 p.
  • Cui X, Shang Y, Shi Z, Xin H, Cao W. 2009. Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions. J Food Eng 91:5826.
  • Federal Register 64 FR 57893. 1999. Guidance for industry: reducing microbial food safety hazards for sprouted seeds and guidance for industry: sampling and microbial testing of spent irrigation water during sprout production. Washington, DC, USA: U.S. Government Printing Office. Available from: http://www.gpo.gov. Accessed Sep 20, 2012.
  • Feng G, Churey JJ, Worobo RW. 2007. Thermal inactivation of Salmonella and Escherichia coli O157:H7 on alfalfa seeds. J Food Prot 70:1698703.
  • Fett WF. 2000. Naturally occurring biofilms on alfalfa and other types of sprouts. J Food Prot 63:62532.
  • Fett WF. 2006. Inhibition of Salmonella enterica by plant-associated Pseudomonas in vitro and on sprouting alfalfa seed. J Food Prot 69:71928.
  • Francis GA, O’ Beirne D. 2001. Effects of vegetable type, package atmosphere and storage temperature on growth and survival of Escherichia coli O157:H7 and Listeria monocytogenes. J Ind Microbiol Biotechnol 27:1116.
  • Fransisca L, Park H, Feng H. 2012. E. coli O157:H7 population reduction from alfalfa seeds with malic acid and thiamine dilauryl sulfate and quality evaluation of the resulting sprouts. J Food Sci 77:M1216.
  • Fransisca L, Zhou B, Park H, Feng H. 2011. The effect of calcinated calcium and chlorine treatments on Escherichia coli O157:H7 87–23 population reduction in radish sprouts. J Food Sci 76:M40412.
  • Gabriel AA, Berja MC, Estrada AMP, Lopez MGAA, Nery JGB, Villaflor EJB. 2007. Microbiology of retail mung bean sprouts vended in public markets of National Capital Region, Philippines. Food Control 18:130713.
  • Gandhi M, Matthews KR. 2003. Efficacy of chlorine and calcinated calcium treatment of alfalfa seeds and sprouts to eliminate Salmonella. Intl J Food Microbiol 87:3016.
  • Gorris LGM, de Witte Y, Smid EJ. 1994. Storage under moderate vacuum to prolong the keepability of fresh vegetables and fruits. Acta Horticulturae 368:47986.
  • Gorris LGM, Peppelenbos HW. 1992. Modified atmosphere and vacuum packaging to extend the shelf life of respiring food products. HortTechnology 2:3039.
  • Guan TY, Holley RA. 2003. Pathogen survival in swine manure environments and transmission of human enteric illness – a review. J Environ Qual 32:38392.
  • Hajare SN, Saroj SD, Dhokane VS, Shashidhar R, Bandekar JR. 2007. Effect of radiation processing on nutritional and sensory quality of minimally processed green gram and garden pea sprouts. Radiat Phys Chem 76:16429.
  • Hamilton MJ, Vanderstoep J. 1979. Germination and nutrient composition of alfalfa seeds. J Food Sci 44:4435.
  • Hora R, Kumar M, Kostrzynska M, Dixon MA, Warriner K. 2007. Inactivation of Escherichia coli O157:H7 and Salmonella on artificially or naturally contaminated mung beans (Vigna radiata L) using a stabilized oxychloro-based sanitizer. Lett Appl Microbiol 44:18893.
  • Hu H, Churey JJ, Worobo RW. 2004. Heat treatments to enhance the safety of mung bean seeds. J Food Prot 67:125760.
  • Issa-Zacharia A, Kamitani Y, Miwa N, Muhimbula H, Iwasaki K. 2011. Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food Control 22:6017.
  • Jaquette CB, Beuchat LR, Mahon BE. 1996. Efficacy of chlorine and heat treatment in killing Salmonella Stanley inoculated onto alfalfa seeds and growth and survival of the pathogen during sprouting and storage. Appl Environ Microbiol 62:22125.
  • Jeter C, Matthysse AG. 2005. Characterization of the binding of diarrheagenic strains of E. coli to plant surfaces and the role of curli in the interaction of the bacteria with alfalfa sprouts. Mol Plant Microbe Interact 18:123542.
  • Jin HH, Lee SY. 2007. Combined effect of aqueous chlorine dioxide and modified atmosphere packaging on inhibiting Salmonella Typhimurium and Listeria monocytogenes in mungbean sprouts. J Food Sci 72:M4415.
  • Johnson JYM, Thomas JE, Graham TA, Townshend I, Byrne J, Sellinger LB, Gannon VPJ. 2003. Prevalence of Escherichia coli O157:H7 and Salmonella spp. in surface waters of southern Alberta and its relation to manure sources. Can J Microbiol 49:32635.
  • Jung WY, Choi YM, Rhee MS. 2009. Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in alfalfa sprouted seeds. Intl J Food Microbiol 136:6670.
  • Kim H, Lee Y, Beuchat LR, Yoon BJ, Ryu JH. 2009. Microbiological examination of vegetable seed sprouts in Korea. J Food Prot 72:8569.
  • Kim HJ, Lee NK, Lee DS, Hong W, Lee SR, Kim CJ, Paik HD. 2008. Improvement of microbiological safety of sous vide processed soybean sprouts: Nisin and Bacillus cereus challenge. Food Sci Biotechnol 17:16671.
  • Kim SA, Kim OY, Rhee MS. 2010. Direct application of supercritical carbon dioxide for the reduction of Cronobacter spp. (Enterobacter sakazakii) in end products of dehydrated powdered infant formula. J Dairy Sci 93:185460.
  • Kim YJ, Kim MH, Song KB. 2009a. Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on broccoli sprouts. Food Control 20:10025.
  • Kim YJ, Kim MH, Song KB. 2009b. Combined treatment of fumaric acid with aqueous chlorine dioxide or UV-C irradiation to inactivate Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated on alfalfa and clover sprouts. LWT-Food Sci Technol 42:16548.
  • Kim JG, Yousef AE, Dave S. 1999. Application of ozone for enhancing the microbiological safety and quality of foods: a review. J Food Prot 62:107187.
  • Komolprasert V. 2007. Packaging for foods treated with ionizing radiation. In: Han JH, editor. Packaging for nonthermal processing of food. Oxford: Blackwell Publishing. p 87116.
  • Kumar M, Hora R, Kostrzynska M, Waites WM, Warriner K. 2006. Inactivation of Escherichia coli O157:H7 and Salmonella on mung beans, alfalfa, and other seed types destined for sprout production by using an oxychloro-based sanitizer. J Food Prot 69:15718.
  • Lang MM, Ingham BH, Ingham SC. 2000. Efficacy of novel organic acid and hypochlorite treatments for eliminating Escherichia coli O157:H7 from alfalfa seeds prior to sprouting. Intl J Food Microbiol 58:7382.
  • Len SV, Hung YC, Chung D, Anderson JL, Erickson MC, Morita K. 2002. Effects of storage conditions and pH on chlorine loss in electrolyzed oxidizing (EO) water. J Agric Food Chem 50:20912.
  • Li JW, Yu Z, Cai X, Gao M, Chao F. 1996. Trihalomethanes formation in water treated with chlorine dioxide. Water Res 30:23716.
  • Liao CH. 2008. Growth of Salmonella on sprouting alfalfa seeds as affected by the inoculum size, native microbial load and Pseudomonas fluorescens 2–79. Lett Appl Microbiol 46:2326.
  • Liu R, Hao J, Liu H, Li L. 2011. Application of electrolyzed functional water on producing mung bean sprouts. Food Control 22:13115.
  • Martínez-Villaluenga C, Frías J, Gulewicz P, Gulewicz K, Vidal-Valverde C. 2008. Food safety evaluation of broccoli and radish sprouts. Food Chem Toxicol 46:163544.
  • Matos A, Garland JL. 2005. Effects of community versus single strain inoculants on the biocontrol of Salmonella and microbial community dynamics in alfafa sprouts. J Food Prot 68:408.
  • Mazzoni AM, Sharma RR, Demirci A, Ziegler GR. 2001. Supercritical carbon dioxide treatment to inactivate aerobic microorganisms on alfalfa seeds. J Food Safety 21:21523.
  • Montville R, Schaffner DW. 2004. Analysis of published sprout seed sanitization studies shows treatments are highly variable. J Food Prot 67:75865.
  • Nagar V, Hajare SN, Saroj SD, Bandekar JR. 2012. Radiation processing of minimally processed sprouts (dew gram and chick pea): effect on sensory, nutritional and microbiological quality. Intl J Food Sci Technol 47:6206.
  • Nandiwada LS, Schamberger GP, Schafer HW, Diez-Gonzalez F. 2004. Characterization of an E2-type colicin and its application to treat alfalfa seeds to reduce Escherichia coli O157:H7. Intl J Food Microbiol 93:26779.
  • NACMCF. 1999. National advisory committee on microbiological criteria for foods. Microbiological safety evaluations and recommendations on sprouted seeds. Intl J Food Microbiol 52:12353.
  • Neetoo H, Chen H. 2010a. Inactivation of Salmonella and Escherichia coli O157:H7 on artificially contaminated alfalfa seeds using high hydrostatic pressure. Food Microbiol 27:3328.
  • Neetoo H, Chen H. 2010b. Pre-soaking of seeds enhances pressure inactivation of E. coli O157:H7 and Salmonella spp. on crimson clover, red clover, radish and broccoli seeds. Intl J Food Microbiol 137:27480.
  • Neetoo H, Chen H. 2011. Individual and combined application of dry heat with high hydrostatic pressure to inactivate Salmonella and Escherichia coli O157:H7 on alfalfa seeds. Food Microbiol 28:11927.
  • Neetoo H, Pizzolato T, Chen H. 2009a. Elimination of Escherichia coli O157:H7 from alfalfa seeds through a combination of high hydrostatic pressure and mild heat. Appl Environ Microbiol 75:19017.
  • Neetoo H, Ye M, Chen H. 2008. Potential application of high hydrostatic pressure to eliminate Escherichia coli O157:H7 on alfalfa sprouted seeds. Intl J Food Microbiol 128:34853.
  • Neetoo H, Ye M, Chen H. 2009b. Factors affecting the efficacy of pressure inactivation of Escherichia coli O157:H7 on alfalfa seeds and seed viability. Intl J Food Microbiol 131:21823.
  • Nei D, Bari ML, Enomoto K, Inatsu Y, Kawamoto S. 2011. Disinfection of radish and alfalfa seeds inoculated with Escherichia coli O157:H7 and Salmonella by a gaseous acetic acid treatment. Foodborne Pathog Dis 8:108994.
  • Nei D, Bari ML, Inatsu Y, Kawasaki S, Todoriki S, Kawamoto S. 2010. Combined effect of low-dose irradiation and acidified sodium chlorite washing on Escherichia coli O157:H7 inoculated on mung bean seeds. Foodborne Pathog Dis 7:121723.
  • O ‘Neill CJ, Bolton DJ, Fanning S. 2011. Comparative studies on the survival of verocytotoxigenic Escherichia coli and Salmonella in different farm environments. Agric Food Anal Bacteriol 1:11622.
  • Östling CE, Lindgren SE. 1991. Bacteria in manure and on manured and NPK-fertilised silage crops. J Sci Food Agr 55:57988.
  • Pachepsky YA, Shelton DR, McLain JE, Patel JR, Mandrell RE. 2011. Irrigation waters as a source of pathogenic microorganisms in produce: a review. Adv Agron 113:73138.
  • Pao S, Kalantari A, Khalid MF. 2008. Eliminating Salmonella enterica in alfalfa and mung bean sprouts by organic acid and hot water immersions. J Food Process Preserv 32:33542.
  • Pao S, Rolph SP, Westbrook EW, Shen H. 2004. Use of bacteriophages to control Salmonella in experimentally contaminated sprout seeds. J Food Sci 69:M12730.
  • Peñas E, Gómez R, Frías J, Vidal-Valverde C. 2009. Efficacy of combinations of high pressure treatment, temperature and antimicrobial compounds to improve the microbiological quality of alfalfa seeds for sprout production. Food Control 20:319.
  • Peñas E, Gómez R, Frías J, Vidal-Valverde C. 2010. Effects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts. Food Control 21:828.
  • Portnoy BL, Goepfert JM, Harmon SM. 1976. An outbreak of Bacillus cereus food poisoning resulting from contaminated vegetable sprouts. Am J Epidemiol 103:58994.
  • Prokopowich D, Blank G. 1991. Microbiological evaluation of vegetable sprouts and seeds. J Food Prot 54:5602.
  • Rajkowski KT, Ashurst K. 2009. Use of 1% peroxyacetic acid sanitizer in an air-mixing wash basin to remove bacterial pathogens from seeds. Foodborne Pathog Dis 6:10416.
  • Rajkowski KT, Boyd G, Thayer DW. 2003. 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. J Food Prot 66:7606.
  • Rajkowski KT, Thayer DW. 2000. Reduction of Salmonella spp. and strains of Escherichia coli O157:H7 by gamma radiation of inoculated sprouts. J Food Prot 63:8715.
  • Rajkowski KT, Thayer DW. 2001. Alfalfa seed germination and yield ratio and alfalfa sprout microbial keeping quality following irradiation of seeds and sprouts. J Food Prot 64:198895.
  • Ren G, Hu D, Cheng EWC, Vargas-Reus MA, Reip P, Allaker RP. 2009. Characterisation of copper oxide nanoparticles for antimicrobial applications. Intl J Antimicrob Ag 33:58790.
  • Rendueles E, Omer MK, Alvseike O, Alonso-Calleja C, Capita R, Prieto M. 2011. Microbiological food safety assessment of high hydrostatic pressure processing: a review. LWT-Food Sci Technol 44:125160.
  • Robertson LJ, Johannessen GS, Gjerde BK, Loncarevic S. 2002. Microbiological analysis of seed sprouts in Norway. Intl J Food Microbiol 75:11926.
  • Rosenquist H, Smidt L, Andersen SR, Jensen GB, Wilcks A. 2005. Occurrence and significance of Bacillus cereus and Bacillus thuringiensis in ready-to-eat food. FEMS Microbiol Lett 250:12936.
  • Samadpour M, Barbour MW, Nguyen T, Cao TM, Buck F, Depavia GA, Mazengia E, Yang P, Alfi D, Lopes M, Stopforth JD. 2006. Incidence of enterohemorrhagic Escherichia coli, Escherichia coli O157, Salmonella, and Listeria monocytogenes in retail fresh ground beef, sprouts, and mushrooms. J Food Prot 69:4413.
  • Saroj SD, Hajare S, Shashidhar R, Dhokane V, Sharma A, Bandekar JR. 2007. Radiation processing for elimination of Salmonella Typhimurium from inoculated seeds used for sprout making in India and effect of irradiation on germination of seeds. J Food Prot 70:19615.
  • Saroj SD, Shashidhar R, Dhokane V, Hajare S, Sharma A, Bandekar JR. 2006. Microbiological evaluation of sprouts marketed in Mumbai, India, and its suburbs. J Food Prot 69:25158.
  • Schoeller NP, Ingham SC, Ingham BH. 2002. Assessment of the potential for Listeria monocytogenes survival and growth during alfalfa sprout production and use of ionizing radiation as a potential intervention treatment. J Food Prot 65:125966.
  • Scott L, McGee P, Sheridan JJ, Earley B, Leonard N. 2006. A comparison of the survival in feces and water of Escherichia coli O157:H7 grown under laboratory conditions or obtained from cattle feces. J Food Prot 69:611.
  • Sharma RR, Demirci A. 2003. Treatment of Escherichia coli O157:H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water. Intl J Food Microbiol 86:2317.
  • Sharma RR, Demirci A, Beuchat LR, Fett WF. 2003. Application of ozone for inactivation of Escherichia coli O157:H7 on inoculated alfalfa sprouts. J Food Process Pres 27:5164.
  • Singh BR, Chandra M, Agarwal R, Babu N. 2005. Curing of Salmonella enterica, serovar Typhimurium-contaminated cowpea seeds and sprouts with vinegar and chlorination. J Food Process Pres 29:26877.
  • Singh N, Singh RK, Bhunia AK. 2003. Sequential disinfection of Escherichia coli O157:H7 inoculated alfalfa seeds before and during sprouting using aqueous chlorine dioxide, ozonated water, and thyme essential oil. LWT-Food Sci Technol 36:23543.
  • Singla R, Ganguli A, Ghosh M. 2011. An effective combined treatment using malic acid and ozone inhibits Shigella spp. on sprouts. Food Control 22:10329.
  • Song HP, Kim B, Jung S, Choe JH, Yun H, Kim YJ, Jo C. 2009. Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster. LWT-Food Sci Technol 42:13204.
  • Spilimbergo S, Bertucco A. 2003. Non-thermal bacterial inactivation with dense CO2. Biotechnol Bioeng 84:62738.
  • Thompson S, Powell DA. 2000. Risks associated with the consumption of fresh sprouts. Cookeville, USA: Sproutnet. Available from: http://www.sproutnet.com. Accessed Sep 20, 2012.
  • Tian JQ, Bae YM, Choi NY, Kang DH, Heu S, Lee SY. 2012. Survival and growth of foodborne pathogens in minimally processed vegetables at 4 and 15 °C. J Food Sci 77:M4850.
  • Tornuk F, Ozturk I, Sagdic O, Yetim H. 2011. Determination and improvement of microbial safety of wheat sprouts with chemical sanitizers. Foodborne Pathog Dis 8:5038.
  • US FDA. 1999. Microbiological safety evaluations and recommendations on sprouted seed. Maryland, USA: U.S. Food and Drug Administration. Available from: http://www.fda.gov. Accessed Sep 20, 2012.
  • US FDA. 2012. Raw produce: selecting and serving it safely. Maryland, USA: U.S. Food and Drug Administration. Available from: http://www.fda.gov. Accessed Sep 20, 2012.
  • Waje CK, Jun SY, Lee YK, Kim BN, Han DH, Jo C, Kwon JH. 2009. Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts. Food Control 20:2004.
  • Weiss A, Hammes WP. 2005. Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H7 on alfalfa, mung bean and radish seeds used for sprout production. Eur Food Res Technol 221:18791.
  • Weiss A, Hertel C, Grothe S, Ha D, Hammes WP. 2007. Characterization of the cultivable microbiota of sprouts and their potential for application as protective cultures. Syst Appl Microbiol 30:48393.
  • Wills RBH, Wong AWK, Scriven FM, Greenfield H. 1984. Nutrient composition of Chinese vegetables. J Agric Food Chem 32:4136.
  • Wuytack EY, Diels AMJ, Meersseman K, Michiels CW. 2003. Decontamination of seeds for seed sprout production by high hydrostatic pressure. J Food Prot 66:91823.
  • Ye J, Kostrzynska M, Dunfield K, Warriner K. 2010. Control of Salmonella on sprouting mung bean and alfalfa seeds by using a biocontrol preparation based on antagonistic bacteria and lytic bacteriophages. J Food Prot 73:917.
  • Yuk HG, Geveke DJ, Zhang HQ. 2010. Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider. Intl J Food Microbiol 138:919.
  • Zhang C, Lu Z, Li Y, Shang Y, Zhang G, Cao W. 2011. Reduction of Escherichia coli O157:H7 and Salmonella Enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water. Food Control 22:7926.
  • Zhong Q, Black DG, Davidson PM, Golden DA. 2008. Nonthermal inactivation of Escherichia coli K-12 on spinach leaves, using dense phase carbon dioxide. J Food Prot 71:10157.