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- Title
Inactivation effect of UV-C and mild heat treatment against Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder.
- Authors
Park, Mi-Jung; Kim, Jin-Hee; Oh, Se-Wook
- Abstract
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 °C most effectively inactivated the pathogens. However, heat treatment at 60 °C produced many injured cells and greatly reduced moisture content of the pepper powder. UV-C combined with heat treatment at 45 °C showed significantly (p < 0.05) similar inactivation results as that with heat treatment at 60 °C 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 °C. Thus, UV-C and heat treatment at 45 °C can effectively inactivate pathogens while maintaining the quality of black pepper powder.
- Publication
Food Science & Biotechnology, 2019, Vol 28, Issue 2, p599
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-018-0480-4