Effect of sequential presoaking and chlorine dioxide treatment on the inactivation of pathogenic Escherichia coli and Salmonella spp. on sprout seeds

Applied Biological Chemistry

Table 1 Presence of pathogenic E. coli and Salmonella spp. on various seeds and sprouts after application of the optimized ClO₂ treatment condition

Seeds	Initial level on the seed
	Present of E. coli on seed		Present of E. coli on sprout		Present of Salmonella spp. on seed		Present of Salmonella on sprout
	2 log CFU g⁻¹	4 log CFU g⁻¹	2 log CFU g⁻¹	4 log CFU g⁻¹	2 log CFU g⁻¹	4 log CFU g⁻¹	2 log CFU g⁻¹	4 log CFU g⁻¹
Radish	3/3*	3/3	3/3	3/3	3/3	3/3	3/3	3/3
Red radish	0/3	0/3	0/3	0/3	0/3	0/3	0/3	0/3
Crimson clover	0/3	0/3	0/3	0/3	0/3	0/3	0/3	0/3
Kohlrabi	0/3	0/3	0/3	0/3	0/3	0/3	0/3	0/3
Red Kohlrabi	0/3	0/3	0/3	0/3	0/3	0/3	0/3	0/3
Rape seed	0/3	0/3	0/3	0/3	0/3	0/3	0/3	0/3
Tatsoi	0/3	0/3	0/3	0/3	0/3	0/3	0/3	0/3
Cabbage	0/3	0/3	0/3	0/3	0/3	0/3	0/3	0/3

* Present of E. coli or Salmonella spp. on seed or sprout = the number of positive samples/the number of tested samples