Inactivation effect of UV-C and mild heat treatment against Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder
2019
Park, M.J., Kookmin University, Seoul, Republic of Korea | Kim, J.H., Kookmin University, Seoul, Republic of Korea | Oh, S.W., Kookmin University, Seoul, Republic of Korea
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℃ most effectively inactivated the pathogens. However, heat treatment at 60℃ produced many injured cells and greatly reduced moisture content of the pepper powder. UV-C combined with heat treatment at 45℃ showed significantly (p less than 0.05) similar inactivation results as that with heat treatment at 60℃ after 18 min. In addition, the combined treatment minimized the moisture loss and color change of the pepper powder compared to heat treatment at 60℃. Thus, UV-C and heat treatment at 45℃ can effectively inactivate pathogens while maintaining the quality of black pepper powder.
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