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KMID : 0881720180330060495
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 6 p.495 ~ p.499
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Combined Effect of UV-C and Mild Heat Treatment against Artificially Inoculated Escherichia coli O157:H7, Salmonella Typhimurium on Black Pepper Powder
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Kwak Seung-Hae
Kim Jin-Hee
Oh Se-Wook
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Abstract
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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?^7and ?10?^6CFU/g, respectively. E. coli O157:H7 and S. Typhimurium were treated with UV-C and mild heat at 60℃. A UV-C intensity (2.32 W/cm2 ) was used for 10 min to 70 min at 60℃. After UV-C and heat treatment at 60℃ , 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, 5.10 log CFU/g, respectively, when treated with mild heat treatment at 60℃alone for 70 min. But when combined with UV-C and mild heat, it showed higher level of reduction were by 2.46, 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.
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KEYWORD
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Black pepper powder, UV-C irradiation, Mild heat, Sterilization, E. coli O157:H7, S. Typhimurium
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