Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on alfalfa seeds by the combination treatment of vacuumed hydrogen peroxide vapour and vacuumed dry heat.

We evaluated the combined effects of vacuumed hydrogen peroxide vapour (VHPV) and vacuum‐sealed dry heat (vacuum heat, VH) to inactivate food‐borne pathogens (Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes) on alfalfa seeds. Alfalfa seeds inoculated with food‐borne pathogens were sequentially treated initially with 1·0 ml of 0 or 30% VHPV for 1 min and later with dry heat (DH) or VH for 2 h, and the rate of seed germination was evaluated. The combination treatment decreased the populations of three food‐borne pathogens below the limit of detection (1·0 log CFU per gram) on alfalfa seeds without decreasing germinability. The sequential treatment using VHPV and VH greatly reduced the total treatment time needed to inactivate pathogens on alfalfa seeds by more than 5 log CFU per gram. These results demonstrate that a combination of VHPV and VH has potentially employed as a new method for pasteurization of alfalfa seeds without affecting their germinability. [ABSTRACT FROM AUTHOR]