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http://dx.doi.org/10.13103/JFHS.2018.33.6.495

Combination Effect of UV-C and Mild Heat Treatment Against Artificially Inoculated Escherichia coli O157:H7, Salmonella Typhimurium on Black Pepper Powder  

Gwak, Seung-Hae (Department of Food and Nutrition, Kookmin University)
Kim, Jin-Hee (Department of Food and Nutrition, Kookmin University)
Oh, Se-Wook (Department of Food and Nutrition, Kookmin University)
Publication Information
Journal of Food Hygiene and Safety / v.33, no.6, 2018 , pp. 495-499 More about this Journal
Abstract
The reduction effect of UV-C irradiation and mild heat treatment was examined against Escherichia coli O157:H7 and Salmonella Typhimurium on black pepper powder. E. coli O157:H7 (ATCC 35150) and S. Typhimurium (ATCC 19585) were inoculated onto black pepper powder at approximately $10^7$ and $10^6CFU/g$, respectively. E. coli O157:H7 and S. Typhimurium were treated with UV-C and mild heat at $60^{\circ}C$. A UV-C intensity ($2.32W/cm^2$ ) was used for 10 min to 70 min at $60^{\circ}C$. After UV-C and heat treatment at $60^{\circ}C$, microbial analysis and color change of black pepper powder was conducted. E. coli O157:H7 and S. Typhimurium were reduced by a level of 1.89 and 2.24 log CFU/g, respectively, when treated with UV-C alone for 70 min. And E. coli O157:H7 and S. Typhimurium were reduced by 2.22 and 5.10 log CFU/g, respectively, when treated with mild heat treatment at $60^{\circ}C$ alone for 70 min. But when combined with UV-C and mild heat, it showed higher levels of reduction by 2.46 and 5.70 log CFU/g. S. Typhimurium was more easily reduced than E. coli O157:H7. Color values were not significantly (p > 0.05) different in all treated samples. Therefore, these results suggest that the combined treatment with UV-C and mild heat was effective to inactivate the food pathogens in black pepper powder and can be used as a food industrial microbial intervention method.
Keywords
Black pepper powder; UV-C irradiation; Mild heat; Sterilization; E. coli O157:H7; S. Typhimurium;
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