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KMID : 1007520190280020599
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Food Science and Biotechnology
2019 Volume.28 No. 2 p.599 ~ p.607
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Inactivation effect of UV-C and mild heat treatment against Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder
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Park Mi-Jung
Kim Jin-Hee
Oh Se-Wook
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Abstract
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In this study, UV-C and mild heat treatments were used alone or in combination for the inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on the black pepper powder. The treated pepper powder was analyzed microbiologically, and the physicochemical properties of the pepper powder were examined. UV-C combined with heat treatment at 60 °C most effectively inactivated the pathogens. However, heat treatment at 60 °C produced many injured cells and greatly reduced moisture content of the pepper powder. UV-C combined with heat treatment at 45 °C showed significantly (p?
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KEYWORD
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UV-C, Mild heat, Salmonella Typhimurium, Escherichia coli O157:H7, Black pepper powder
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