Effectiveness of calcium hypochlorite on viral and bacterial contamination of alfalfa seeds.

Alfalfa sprouts have been involved in numerous foodborne outbreaks, which has increased the awareness for seed and sprout safety. This study compared the effectiveness of calcium hypochlorite (Ca(OCl)2) on the inactivation of bacteria and viruses on alfalfa seeds and in the presence of a simulated organic load. Alfalfa seeds were inoculated with human norovirus (huNoV) genogroup II (GII), murine norovirus (MNV), Tulane virus (TV), Escherichia coli O104:H4, and Salmonella enterica serovar Agona. Seeds were treated with Ca(OCl)2 (2000 ppm or 20,000 ppm with the average of free chlorine 1388 ± 117 mg/L and 11,472 ± 1500 mg/L, respectively, pH adjusted to 7.00). The reduction of huNoV genomic copies indicated that huNoV was relatively resistant to Ca(OCl)2 regardless of concentrations. Significant reductions were observed in the order of TV < Salmonella Agona < MNV < E. coli O104:H4 at 20,000 ppm Ca(OCl)2. A similar trend was found at 2000 ppm Ca(OCl)2 in the order of TV, Salmonella Agona, MNV < E. coli O104:H4. Ca(OCl)2 at 20,000 ppm was more effective than 2000 ppm for all the organisms tested. This trend was also observed in samples containing an artificial organic material load. Ca(OCl)2 activity on virus inactivation decreased as the organic load increased. Reduction was greater in fetal bovine serum-containing samples compared to alfalfa seeds, indicating a close relationship between the organisms and alfalfa seeds. Ca(OCl)2 could not completely inactivate bacteria or viruses inoculated on seeds, and high levels of E. coli O104:H4 and Salmonella Agona were present on sprouts from sanitized seed samples following a 7-day germination period.