Disinfection of Rice Seeds Prior to Sprouting
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 611–615, May 1997
How to Cite
PIERNAS, V. and GUIRAUD, J.P. (1997), Disinfection of Rice Seeds Prior to Sprouting. Journal of Food Science, 62: 611–615. doi: 10.1111/j.1365-2621.1997.tb04443.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 7/8/96; revised 10/8/96; accepted 11/10/96.
- food safety;
- rice seeds;
Different methods of rice seeds disinfection were investigated in order to limit the development of micro-organisms during sprouting. At room temperature, sodium hypochlorite at 1000 ppm or hydrogen peroxide resulted in a 2 to 3 log decrease in aerobic plate counts. Ethanol was found to inhibit germination, thus prohibiting its use. The limited effectiveness of decontaminating solutions could be because they did not access the bacteria, which was supported by the results of washing with benzalkonium chloride. Greater reduction (up to 5 log) was obtained by soaking seeds for 5 min in a sodium hypochlorite solution at 60°C.