Inactivation effect of UV-C and mild heat treatment against Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder

被引：12
作者：
Park, Mi-Jung [1 ]
Kim, Jin-Hee [1 ]
Oh, Se-Wook [1 ]
机构：
[1] Kookmin Univ, Dept Food & Nutr, Seoul 02727, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2019年 / 28卷 / 02期
关键词：
UV-C; Mild heat; Salmonella Typhimurium; Escherichia coli O157:H7; Black pepper powder; MICROBIOLOGICAL QUALITY; RED-PEPPER; SPICES; STERILIZATION; TEMPERATURE; ULTRAVIOLET; RADIATION; LIGHT;
D O I：
10.1007/s10068-018-0480-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, UV-C and mild heat treatments were used alone or in combination for the inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on the black pepper powder. The treated pepper powder was analyzed microbiologically, and the physicochemical properties of the pepper powder were examined. UV-C combined with heat treatment at 60 degrees C most effectively inactivated the pathogens. However, heat treatment at 60 degrees C produced many injured cells and greatly reduced moisture content of the pepper powder. UV-C combined with heat treatment at 45 degrees C showed significantly (p<0.05) similar inactivation results as that with heat treatment at 60 degrees C after 18min. In addition, the combined treatment minimized the moisture loss and color change of the pepper powder compared to heat treatment at 60 degrees C. Thus, UV-C and heat treatment at 45 degrees C can effectively inactivate pathogens while maintaining the quality of black pepper powder.
引用
收藏
页码：599 / 607
页数：9
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