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Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide

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Abstract
This study aimed to evaluate the effect of supercritical CO2 process for the inactivation of artificially contaminated seeds of leek and alfalfa. The seeds were inoculated with E. coli O157:H7, Listeria monocytogenes, and Salmonella Thompson and S. Typhimurium and treated at 80 and 120 bar and at 35 and 45 degrees C for 20 min. The process did not influence the germination rate of the seeds. The inactivation was dependent from the type of seed and pressure and temperature. At 120 bar and 45 degrees C E. coli O157:H7, L. monocytogenes, and Salmonella spp. were reduced by 2.92 +/- 0.27, 1.14 +/- 0.63, and 1.74 +/- 0.55 log CFU/g, respectively, on alfalfa and by 4.96 +/- 0.37, 2.93 +/- 0.27, and 3.18 +/- 0.27, respectively on leek. Overall, these results indicated that supercritical CO2 can be used to improve the microbial safety of sprouts, especially for leek.
Keywords
Physical and Theoretical Chemistry, Condensed Matter Physics, General Chemical Engineering, Supercritical CO2, Microbial inactivation, Seeds, Alfalfa, Leek, Sprouting, ESCHERICHIA-COLI, MICROBIAL INACTIVATION, LISTERIA-MONOCYTOGENES, FLUID EXTRACTION, ESSENTIAL OIL, SALMONELLA, SPROUTS, DECONTAMINATION, MICROORGANISMS, PASTEURIZATION

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MLA
Bourdoux, Siméon, et al. “Inactivation of Foodborne Pathogens on Leek and Alfalfa Seeds with Supercritical Carbon Dioxide.” JOURNAL OF SUPERCRITICAL FLUIDS, vol. 180, 2022, doi:10.1016/j.supflu.2021.105433.
APA
Bourdoux, S., Zambon, A., Van der Linden, I., Spilimbergo, S., Devlieghere, F., & Rajkovic, A. (2022). Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide. JOURNAL OF SUPERCRITICAL FLUIDS, 180. https://doi.org/10.1016/j.supflu.2021.105433
Chicago author-date
Bourdoux, Siméon, Alessandro Zambon, Inge Van der Linden, Sara Spilimbergo, Frank Devlieghere, and Andreja Rajkovic. 2022. “Inactivation of Foodborne Pathogens on Leek and Alfalfa Seeds with Supercritical Carbon Dioxide.” JOURNAL OF SUPERCRITICAL FLUIDS 180. https://doi.org/10.1016/j.supflu.2021.105433.
Chicago author-date (all authors)
Bourdoux, Siméon, Alessandro Zambon, Inge Van der Linden, Sara Spilimbergo, Frank Devlieghere, and Andreja Rajkovic. 2022. “Inactivation of Foodborne Pathogens on Leek and Alfalfa Seeds with Supercritical Carbon Dioxide.” JOURNAL OF SUPERCRITICAL FLUIDS 180. doi:10.1016/j.supflu.2021.105433.
Vancouver
1.
Bourdoux S, Zambon A, Van der Linden I, Spilimbergo S, Devlieghere F, Rajkovic A. Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide. JOURNAL OF SUPERCRITICAL FLUIDS. 2022;180.
IEEE
[1]
S. Bourdoux, A. Zambon, I. Van der Linden, S. Spilimbergo, F. Devlieghere, and A. Rajkovic, “Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide,” JOURNAL OF SUPERCRITICAL FLUIDS, vol. 180, 2022.
@article{8724968,
  abstract     = {{This study aimed to evaluate the effect of supercritical CO2 process for the inactivation of artificially contaminated seeds of leek and alfalfa. The seeds were inoculated with E. coli O157:H7, Listeria monocytogenes, and Salmonella Thompson and S. Typhimurium and treated at 80 and 120 bar and at 35 and 45 degrees C for 20 min. The process did not influence the germination rate of the seeds. The inactivation was dependent from the type of seed and pressure and temperature. At 120 bar and 45 degrees C E. coli O157:H7, L. monocytogenes, and Salmonella spp. were reduced by 2.92 +/- 0.27, 1.14 +/- 0.63, and 1.74 +/- 0.55 log CFU/g, respectively, on alfalfa and by 4.96 +/- 0.37, 2.93 +/- 0.27, and 3.18 +/- 0.27, respectively on leek. Overall, these results indicated that supercritical CO2 can be used to improve the microbial safety of sprouts, especially for leek.}},
  articleno    = {{105433}},
  author       = {{Bourdoux, Siméon and Zambon, Alessandro and Van der Linden, Inge and Spilimbergo, Sara and Devlieghere, Frank and Rajkovic, Andreja}},
  issn         = {{0896-8446}},
  journal      = {{JOURNAL OF SUPERCRITICAL FLUIDS}},
  keywords     = {{Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering,Supercritical CO2,Microbial inactivation,Seeds,Alfalfa,Leek,Sprouting,ESCHERICHIA-COLI,MICROBIAL INACTIVATION,LISTERIA-MONOCYTOGENES,FLUID EXTRACTION,ESSENTIAL OIL,SALMONELLA,SPROUTS,DECONTAMINATION,MICROORGANISMS,PASTEURIZATION}},
  language     = {{eng}},
  pages        = {{6}},
  title        = {{Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide}},
  url          = {{http://dx.doi.org/10.1016/j.supflu.2021.105433}},
  volume       = {{180}},
  year         = {{2022}},
}

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