Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat.

Sanitizing radish seeds intended for edible sprout production was achieved by applying simultaneous treatments with gaseous chlorine dioxide (ClO ₂ ), high relative humidity (RH, 100%), and mild heat (55°C). Gaseous ClO ₂ was produced from aqueous ClO ₂ (0.66ml) by mixing sulfuric acid (5% w/v) with sodium chlorite (10 mg/mL) in a sealed container (1.8L). Greater amounts of gaseous ClO ₂ were measured at 23% RH (144ppm after 6h) than at 100% RH (66ppm after 6h); however, the lethal activity of gaseous ClO ₂ against naturally occurring mesophilic aerobic bacteria (MAB) on radish seeds was significantly enhanced at 100% RH. For example, when exposed to gaseous ClO ₂ at 23% RH, the number of MAB on radish seeds decreased from 3.7logCFU/g to 2.6logCFU/g after 6h. However, when exposed to gaseous ClO ₂ at 100% RH for 6h, the MAB population decreased to 0.7logCFU/g after 6h. Gaseous ClO ₂ was produced in higher amounts at 55°C than at 25°C, but decreased more rapidly over time at 55°C than at 25°C. The lethal activity of gaseous ClO ₂ against MAB on radish seeds was greater at 55°C than at 25°C. When radish seeds were treated with gaseous ClO ₂ (peak concentration: 195ppm) at 100% RH and 55°C, MAB were reduced to populations below the detectable level (<-0.7logCFU/g) within 2h without decreasing the seed germination rate (97.7%). The lethality of combined treatments against artificially inoculated Escherichia coli O157:H7 was also evaluated. When exposed to gaseous ClO ₂ at 100% RH and 55°C for 6h, the initial number of E. coli O157:H7 (3.5logCFU/g) on radish seeds decreased to below the detection limit (0.7logCFU/g) by direct plating but it was not eliminated from seeds. The germination rate of radish seeds was not significantly (P>0.05) decreased after treatment for 6h. The information reported here will be useful when developing decontamination strategies for producing microbiologically safe radish seed sprouts.
(Copyright © 2016. Published by Elsevier B.V.)