Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
Int J Food Microbiol. 2012 Feb 1;153(1-2):171-5. doi: 10.1016/j.ijfoodmicro.2011.11.004. Epub 2011 Nov 12.
The efficacy of radio-frequency (RF) heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice was investigated. A 27.12 MHz RF heating system consisted of two parallel-plate electrodes was used, with the sample being placed between them. Black peppers (whole and ground) and red peppers (+ 16 mesh, -16 + 25 mesh, and -25 mesh) inoculated with S. Typhimurium and E. coli O157:H7 were treated with RF energy during 50s for black peppers and 40s for red peppers, and color change of samples was evaluated after treatment. RF heating for 50s resulted in 2.80 to 4.29 log CFU/g reductions of S. Typhimurium and E. coli O157:H7 in black peppers and RF heating of red peppers for 40s reduced pathogens by 3.38 log CFU/g to more than 5 log CFU/g (below the detection limit) without affecting the color quality change. The results suggest that RF heating has the potential for novel thermal process to control foodborne pathogens in spice.
研究了射频（RF）加热对黑胡椒和红胡椒调味粉中肠炎沙门氏菌和大肠杆菌 O157:H7 的灭活效果。使用了由两个平行板电极组成的 27.12 MHz RF 加热系统，将样品放置在它们之间。用肠炎沙门氏菌和大肠杆菌 O157:H7 接种黑胡椒（整粒和磨碎）和红胡椒（+16 目、-16+25 目和-25 目），用 RF 能量处理黑胡椒 50 秒，红胡椒 40 秒，并在处理后评估样品的颜色变化。RF 加热 50 秒可使黑胡椒中肠炎沙门氏菌和大肠杆菌 O157:H7 减少 2.80 至 4.29 log CFU/g，而红胡椒 RF 加热 40 秒可使病原体减少 3.38 log CFU/g 至 5 个以上 log CFU/g（低于检测限），而不会影响颜色质量变化。结果表明，RF 加热有可能成为控制香料中食源性病原体的新型热加工方法。
