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KMID : 0881720230380020063
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Journal of Food Hygiene and Safety
2023 Volume.38 No. 2 p.63 ~ p.68
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Effect of Storage Conditions on Survival of Fungi in Red Pepper Powder
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Oh Do-Gyung
Kim Jung-Beom
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Abstract
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In this study, we analyzed the effect of storage conditions on the survival of fungi in red pepper powder. Red pepper powder was inoculated with a total of six fungal species, namely Aspergillus terreus, Aspergillus flavus, Rhizopus microsporus, Aspergillus fumigatus, Aspergillus niger, and Aspergillus ochraceus at a final cell count of 4?6 log CFU/g. After inoculating the sterilized red pepper powder with fungi, we dried the powder on a clean bench and packaged it in zipper bags. Following drying, the water activity was 0.502±0.001. Subsequently, the red pepper powder inoculated with fungi was stored at -20°C, 5°C, 15°C, and 25°C. All six species of fungi perished the quickest at 25°C and survived for the longest (168 days) at -20°C. In summary, this study showed that fungi survive for an extended period in red pepper powder at -20°C and 5°C compared to 15°C and 25°C. Therefore, to prevent fungal contamination, red pepper powder should have a water activity below 0.6 and be stored in a zipper bag at room temperature.
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KEYWORD
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Fungi, Red pepper powder, Temperature, Aspergillus, Rhizopus
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