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KMID : 0380620160480050525
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 5 p.525 ~ p.529
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Contamination level of commercialized pepper and sterilization effect by intense pulsed light in batch system
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Park Ji-Hyun
Shin Jung-Kue
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Abstract
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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 106-107 CFU/ g aerobic bacteria, 104-105 CFU/g Bacillus sp., and less than 102 CFU/g yeast and molds. Organic pepper showed a degree of contamination of 104 aerobic bacteria, 102-103 Bacillus sp., and less than 101 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.
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KEYWORD
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contamination level, pepper, intense pulsed light, sterilization
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