Intervention Technologies For Enhancing the Safety of Sprouts

Begin Presentation in HTML format or as a PowerPoint presentation

Authors: W. F. Fett and K. T. Rajkowski, Food Safety Intervention Technologies RU

**Table of Contents**
Intervention Technologies For Enhancing the Safety of Sprouts Overview Sprout Seed Sprout Seed Published Papers - Development of Interventions (Seed/Sprout) Chemical Interventions - Seed Chemical Interventions - Seed Physical Interventions - Seed Biological Interventions - Seed Combination Treatments - Seed Alfalfa Seed - Chlorine (20,000 ppm) Chlorine Treatments - Naturally Contaminated Alfalfa Seed Potential Alternatives to Chlorine - Alfalfa Seed Chemical Biological Chlorine - Mung Bean Seed Potential Alternatives to Chlorine - Mung Bean Seed Gaseous Acetic Acid - Mung Bean Seed Dry Heat - Mung Bean Seed	Hot Water - Mung Bean Seed Ammonia Gas - Mung Bean Seed Combinations - Mung Bean Seed Interventions - Other Seed Types Summary - Seed Summary - Seed Summary - Seed Sprouts Interventions - During Sprouting Interventions - Postharvest Interventions - Postharvest Effective Postharvest Interventions Effective Postharvest Interventions Summary - Sprouts ARS/Industry Collaborative Study Table 1. Reduction of Salmonella on inoculated alfalfa seeds after gaseous ozone treatment Verification of Yield Ratio Table 2. Peracetic acid/hydrogen peroxide sanitizing treatment of Salmonella inoculated alfalfa seeds for 20 minutes.