Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts.

@article{Weissinger2001EvaluationOV,
  title={Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts.},
  author={W R Weissinger and Kay H. Mcwatters and Larry R. Beuchat},
  journal={Journal of food protection},
  year={2001},
  volume={64 4},
  pages={442-50}
}
A study was done to evaluate natural volatile compounds for their ability to kill Salmonella on alfalfa seeds and sprouts. Acetic acid, allyl isothiocyanate (AIT), trans-anethole, carvacrol, cinnamic aldehyde, eugenol, linalool, methyl jasmonate, and thymol were examined for inhibitory and lethal activity against Salmonella by exposing inoculated alfalfa seeds to compounds (1,000 mg/liter of air) for 1, 3, and 7 h at 60 degrees C. Only acetic acid, cinnamic aldehyde, and thymol caused… CONTINUE READING

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