Microbial quality of alfalfa seeds and sprouts after a chlorine treatment and packaging modifications

G. Soylemez, M. M. Brashears, D. A. Smith, S. L. Cuppett

Research output: Contribution to journalArticle

37 Scopus citations

Abstract

Alfalfa seeds were treated with chlorine to determine the effect on microbial populations during soaking, sprouting, and refrigerated storage in three packaging environments. Chlorine was effective in reducing microbial populations on the seeds, but numbers increased during sprouting. Chlorine treatments had the most impact on yeast and molds during storage. Yeast and molds were significantly higher in sprouts that were stored in vacuum packages and in sprouts from non-chlorine treated seeds stored in MAP. Yeast and mold counts on all sprouts stored in perforated packaging did not significantly increase during storage. A combination of chlorine treatment of the seeds and preforated packaging of sprouts may increase the shelf-life.

Original languageEnglish
Pages (from-to)153-157
Number of pages5
JournalJournal of food science
Volume66
Issue number1
DOIs
StatePublished - 2001

Keywords

  • Alfalfa sprouts
  • Chlorine
  • Microbiological quality
  • Packaging

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