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KMID : 1134820120410060875
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 6 p.875 ~ p.880
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Efficient Treatment Methods for Reducing Escherichia coli Populations in Commercially-Available Red Pepper Powder in Korea
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Song Young-Jin
Park Se-Won
Chun Se-Chul
Choi Mi-Jung
Chung Koo-Chun
Lee Si-Kyung
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Abstract
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This study was conducted to investigate the level of contamination of pathogenic Escherichia (E.) coli in 50 types of red pepper powders collected domestically. Pathogenic E. coli was confirmed using real-time PCR to confirm the 4 types of EAEC, EPEC, EHEC and ETEC. One sample out of 50 was contaminated with pathogenic E. coli. The type of pathogenic E. coli detected in the sample was EAEC. This study was also conducted to determine the effect of alcohol treatment on the reduction of E. coli populations in red pepper powder. The amount of E. coli in the control was 1.2×106 cfu/mL. The amount of E. coli in 10 minutes immersion treatment with 10% alcohol was 1.1×106 cfu/mL. In samples treated with over 20% alcohol, E. coli was not detected. This showed that 10 minutes of immersion in over 20% alcohol might be effective to reduce E. coli. This study was also conducted to determine the effect of UV irradiation on E. coli reduction. The number of E. coli in the control group was 5.0×105 cfu/mL. However, the number of E. coli in 45 min of the UV irradiated sample decreased to 1.0×103 cfu/mL, by 102 cfu/mL. In contrast, E. coli was not detected in an over 60 min UV irradiated sample in 10-2dilution. This study showed that over 20% alcohol treatment and UV irradiation for 60 min was effective to control E. coli in red pepper powder.
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KEYWORD
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red pepper powder, pathogenic E. coli, alcohol treatment, UV irradiation
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