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http://dx.doi.org/10.9721/KJFST.2016.48.5.525

Contamination level of commercialized pepper and sterilization effect by intense pulsed light in batch system  

Park, Jihyun (Department of Argofood Resources, National Academy of Agricultural Science)
Shin, Jung-Kue (Department of Korean Cuisine, JeonJu University)
Publication Information
Korean Journal of Food Science and Technology / v.48, no.5, 2016 , pp. 525-529 More about this Journal
Abstract
Twenty-nine pepper products commercially available in the market were collected and investigate for contamination levels. Pepper products purchased from traditional markets had a degree of contamination of $10^6-10^7CFU/g$ aerobic bacteria, $10^4-10^5CFU/g$ Bacillus sp., and less than $10^2CFU/g$ yeast and molds. Organic pepper showed a degree of contamination of $10^4$ aerobic bacteria, $10^2-10^3$ Bacillus sp., and less than $10^1$ yeast and molds. Intense pulsed light (IPL) treatment of 10 min (1,000 V, 5 pps and 4 cm sample-to-lamp distance) showed a bacterial death rate of 1.45-1.55 log for whole peppers, and of 0.8-0.85 log for black and white pepper powder. The sterilization rate using IPL was higher than that using other non-thermal sterilization methods, such as ozone treatment or low-pressure discharge plasma sterilization, indicating that the IPL sterilization method may find potential application in the industry. However, further studies may need to be conducted to enhance the effect of sterilization.
Keywords
contamination level; pepper; intense pulsed light; sterilization;
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Times Cited By KSCI : 6  (Citation Analysis)
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