Microbiological Outbreak in Sprouted Seeds

2016 ◽  
pp. 52-77 ◽  
Keyword(s):  
Sprouted Seeds

INFLUENCE OF DICARBOXYLIC ACIDS ON SOWING QUALITY OF SPRING BARLEY

1970 ◽  
pp. 22-25
Author(s):  
N. N. Loy ◽  
S. N. Gulina
Keyword(s):  
Organic Acids ◽  
Spring Barley ◽  
Dose Range ◽  
Dicarboxylic Acids ◽  
Rotary Machine ◽  
Working Solution ◽  
Negative Effect ◽  
Sprouted Seeds

The effect of presowing seed treatment on various concentrations of dicarboxylic (organic) acids on the sowing characteristics of spring barley has been studied. Seeds were treated with organic acids obtained by exposing cuttings to the radiation with a dose of 100 kGy and consequent hydrolysis, in concentrations: 1•10-7 %; 1•10-9; 1•10-11; 1•10-13 and 1•10-15 % on a laboratory rotary machine RVO-64 for one day before laying for germination. Distilled water was used for the control case. The rate of application of the working solution calculated as 10 liters / ton of seeds. Seeds were germinated in filter paper rolls in accordance with GOST 12038-84 requirements. The temperature was maintained at +24 ° C in the thermostat where the glasses with rolls were placed. For determination of germinative power and laboratory germination the sprouted seeds were evaluated after three and seven days, respectively. In laboratory experiments it was established that the treatment of barley seeds of varieties Zazersky 85, Nur and Vladimir with organic acids (OK) in different concentrations had both a stimulating and a negative effect. On the Zazersky 85 variety, in variants with acid concentrations of 1•10-9 and 1•10-11, an increase in germination energy (EP) by 2-4% and a significant decrease (by 3-4%) of laboratory germination (LV) of barley seeds were noted. On the Nur variety, the increase in EP was observed at 4% (concentration 1•10-11), LV and seed growth force (CPC) by 2-7% at a concentration of 1•10-7 and in the dose range 1•10-11 - 1•10-14 compared to the control values. On the grade of Vladimir, an increase in EP, LV, and CPC was found to increase by 1-6% at concentrations OK 1•10-7 and 1•10-13. It was shown that the treatment of seeds with acids led to an increase in the length of the germ in all studied varieties (by 3-9%) and dry biomass of 7-day-old seedlings - by 3-6%. Consequently, the treatment of seeds with a mixture of dicarboxylic acids has a stimulating effect on the sowing quality of spring barley.

scholarly journals THE ESTIMATION OF HEAT AND DROUGHT TOLERANCE MAIZE LINES USING DNA MARKERS

AGROFOR ◽  
2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Larysa PRYSIAZHNIUK ◽  
Yurii HONCHAROV ◽  
Yuliia SHYTIKOVA ◽  
Snizhana CHERNII ◽  
Viktoria HURSKA ◽  
...  
Keyword(s):  
Water Stress ◽  
Heat Tolerance ◽  
Dna Markers ◽  
Sucrose Solution ◽  
Leaf Temperature ◽  
Favorable Allele ◽  
Favorable Alleles ◽  
Positive Correlation ◽  
Sprouted Seeds ◽  
Caps Markers

The main factor which causes to decrease maize grain yield is drought. In most regions where maize is grown, the water stress during the growing period is caused by both lack of soil moisture and high air temperature. The purposes of our study were the estimation and selection of maize lines for drought and heat tolerance based on DNA markers and determination of the correlation between CAPS markers and plant ability to resist the water stress. As the result of study, the significant differences were found between leaf temperature of maize lines which contained favorable alleles by both CAPS markers in 2018 and 2019 (35.72 and 34.41ºC respectively), LSD0.05=1.27. The leaf temperature of maize lines which had SNP (A) by dhn С397 (36.95ºC) differenced significantly with lines contained favorable allele by rspC1090 or lines with no favorable alleles in 2018 (33.68 and 34.35ºC respectively). Based on analysis by seeds germinating in sucrose solution the significant differences were observed between the amount of sprouted seeds in lines contained SNP(G) by rspC1090 and lines without any favorable allele (4% and 2.25% respectively), LSD0.05= 1.70. As the result of correlation analysis, the positive correlation was determined between SNP(A) by dhnС397 marker in maize lines and leaf temperature in 2018-2019 (r=0.16). The positive correlation was observed between SNP(G)byrspC1090 and the percent of sprouted seeds in sucrose solution (r=0.31). Thus, for complex estimation and maize line selection for drought and heat tolerance it could be recommended to use two CAPS markers dhnC397 and rspC1090.

Singulator for Fluid Planting of Sprouted Seeds

1987 ◽  
Vol 30 (6) ◽  
pp. 1569-1574
Author(s):  
Donald L. Eddington ◽  
Lawrance N. Shaw
Keyword(s):  
Sprouted Seeds

scholarly journals International outbreak of multiple Salmonella serotype infections linked to sprouted chia seed powder – USA and Canada, 2013–2014

2017 ◽  
Vol 145 (8) ◽  
pp. 1535-1544 ◽  
Author(s):  
R. R. HARVEY ◽  
K. E. HEIMAN MARSHALL ◽  
L. BURNWORTH ◽  
M. HAMEL ◽  
J. TATARYN ◽  
...  
Keyword(s):  
Public Health ◽  
Laboratory Testing ◽  
Bacterial Contamination ◽  
Foodborne Illness ◽  
Product Testing ◽  
Chia Seed ◽  
Testing Facility ◽  
Sprouted Seeds ◽  
Public Health Officials ◽  
Salmonella Serotype

SUMMARYSalmonella is a leading cause of bacterial foodborne illness. We report the collaborative investigative efforts of US and Canadian public health officials during the 2013–2014 international outbreak of multiple Salmonella serotype infections linked to sprouted chia seed powder. The investigation included open-ended interviews of ill persons, traceback, product testing, facility inspections, and trace forward. Ninety-four persons infected with outbreak strains from 16 states and four provinces were identified; 21% were hospitalized and none died. Fifty-four (96%) of 56 persons who consumed chia seed powder, reported 13 different brands that traced back to a single Canadian firm, distributed by four US and eight Canadian companies. Laboratory testing yielded outbreak strains from leftover and intact product. Contaminated product was recalled. Although chia seed powder is a novel outbreak vehicle, sprouted seeds are recognized as an important cause of foodborne illness; firms should follow available guidance to reduce the risk of bacterial contamination during sprouting.

scholarly journals New product, old problem(s): multistate outbreak of Salmonella Paratyphi B variant L(+) tartrate(+) infections linked to raw sprouted nut butters, October 2015

2018 ◽  
Vol 147 ◽  
Author(s):  
K. E. Heiman Marshall ◽  
H. Booth ◽  
J. Harrang ◽  
K. Lamba ◽  
A. Folley ◽  
...  
Keyword(s):  
Gel Electrophoresis ◽  
New Product ◽  
Pulsed Field Gel Electrophoresis ◽  
Foodborne Illness ◽  
Outbreak Strain ◽  
Pulsed Field ◽  
Illness Onset ◽  
Voluntary Recall ◽  
Sprouted Seeds ◽  
Paratyphi B

Abstract A cluster of Salmonella Paratyphi B variant L(+) tartrate(+) infections with indistinguishable pulsed-field gel electrophoresis patterns was detected in October 2015. Interviews initially identified nut butters, kale, kombucha, chia seeds and nutrition bars as common exposures. Epidemiologic, environmental and traceback investigations were conducted. Thirteen ill people infected with the outbreak strain were identified in 10 states with illness onset during 18 July–22 November 2015. Eight of 10 (80%) ill people reported eating Brand A raw sprouted nut butters. Brand A conducted a voluntary recall. Raw sprouted nut butters are a novel outbreak vehicle, though contaminated raw nuts, nut butters and sprouted seeds have all caused outbreaks previously. Firms producing raw sprouted products, including nut butters, should consider a kill step to reduce the risk of contamination. People at greater risk for foodborne illness may wish to consider avoiding raw products containing raw sprouted ingredients.

scholarly journals Variability in growth responses of non-O157 EHEC isolates in leafy vegetables, sprouted seeds and soil extracts occurs at the isolate level

2020 ◽  
Vol 367 (1) ◽  
Author(s):  
Bernhard Merget ◽  
Ulrich Dobrindt ◽  
Ken J Forbes ◽  
Norval J C Strachan ◽  
Fiona Brennan ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Growth Rates ◽  
Fresh Produce ◽  
Leafy Vegetables ◽  
Dependent Manner ◽  
Growth Responses ◽  
Soil Extracts ◽  
E Coli ◽  
Sprouted Seeds ◽  
Rates Of Growth

ABSTRACT Foods of plant origin are recognised as a major source of foodborne pathogens, in particular for Shigatoxigenic Escherichia coli (STEC). Most work for STEC and plant-based fresh produce has focused on the most prevalent outbreak serogroup, O157. However, non-O157 STEC is an emerging hazard, and as such it is important to characterise aspects within this group that reflect their ability to colonise alternative hosts and habitats relevant to horticultural production. Growth kinetics were quantified for a diverse set of clinical enterohaemorrhagic E. coli isolates in extracts made from different tissues of spinach, lettuce or sprouted seeds, or from soil, to represent association with ready-to-eat fresh produce production. For leafy vegetables, spinach apoplast supported the fastest rates of growth and lettuce root extracts generated the slowest growth rates. Growth rates were similar for the majority of isolates in fenugreek or alfalfa sprouted seed extracts. Monosaccharides were the major driver of bacterial growth. No correlations were found for growth rates between different serotypes or for Shigatoxin gene carriage. Thus, growth rates varied in a plant-dependent and isolate-dependent manner, for all plant or soil extracts tested, indicative of isolate-specific differences in metabolic flexibility. These findings are relevant for risk assessment of non-O157 STEC.

Escherichia coli O104:H4 outbreak from sprouted seeds

2013 ◽  
Vol 216 (3) ◽  
pp. 346-354 ◽  
Author(s):  
J.M. Soon ◽  
P. Seaman ◽  
R.N. Baines
Keyword(s):  
Escherichia Coli ◽  
Sprouted Seeds
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