Theses and Dissertations

Advisor

White, Shecoya

Committee Member

Silva, Juan L.

Committee Member

Aballah-Ruiz, Angelica

Committee Member

Li, Tongyin

Date of Degree

8-13-2024

Original embargo terms

Visible MSU Only 1 year

Document Type

Graduate Thesis - Campus Access Only

Major

Food Science Nutrition Health Programs (Food Science & Technology)

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Seed sanitization is crucial for microgreen production to prevent pathogens that compromise quality and safety. This study examined the effects of various sanitization methods on germination, mold suppression, microbial load, and Salmonella spp. survival on leek (Allium porrum L.) seeds. Seeds were treated with Hydrogen Peroxide (HP) at 0.27%, Hot Water (HW) at 85 ± 2°C, Tsunami® 100 (TS) at 0.04%, Vinegar (VN) at 1.1%, and Deionized Water (DI). Germination and mold percentages were recorded over 5 days. HW and HP treatments resulted in significantly higher germination rates (72% and 71.4%) compared to other treatments, with HW effectively preventing mold growth. Microbiological analysis showed that HW treatment significantly reduced aerobic plate count (APC) to 4.6 log CFU/g compared to 5.6 log CFU/g in control seeds. HW also had the lowest coliform count at 1 log CFU/g and significantly reduced Enterobacteriaceae, yeast, and mold counts. Both HW and TS treatments effectively reduced Salmonella, with HW showing the most significant reductions. These findings demonstrate that HW treatment enhances germination, inhibits mold growth, and reduces bacterial load, including Salmonella, on leek seeds. Implementing appropriate sanitization methods ensures high-quality and safe microgreens, improving product quality, consumer health, and overall food safety standards.

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