Nei Daisuke, Enomoto Katsuyoshi, Nakamura Nobutaka
National Food Research Institute, Kannondai-2-1-12, Tsukuba 305-8642, Japan.
Daisey Machinery Co. Ltd., Mitsugi 2-1, Tsurugashima-shi, Saitama 350-2217, Japan.
Food Microbiol. 2015 Aug;49:226-30. doi: 10.1016/j.fm.2015.02.011. Epub 2015 Mar 5.
Contamination of spices by pathogenic and/or spoilage bacteria can be deleterious to consumer's health and cause deterioration of foods, and inactivation of such bacteria is necessary for the food industry. The present study examined the effect of gaseous acetic acid treatment in reducing Escherichia coli O157:H7, Salmonella Enteritidis and Bacillus subtilis populations inoculated on fenugreek seeds and black pepper. Treatment with gaseous acetic acid at 0.3 mmol/L, 0.6 mmol/L and 4.7 mmol/L for 1-3 h significantly reduced the populations of E. coli O157:H7 and Salmonella Enteritidis on black pepper and fenugreek seeds at 55 °C (p < 0.05). The gas treatments at 4.7 mmol/L were more effective in inactivating the pathogens than the treatment at 0.3 mmol/L. An approximately 5.0 log reduction was obtained after 3 h of treatment with 4.7 mmol/L acetic acid. No significant reductions in the population of B. subtilis spores inoculated on fenugreek seeds and black pepper were obtained after the gas treatments at 0.3 mmol/L or 0.6 mmol/L (p > 0.05). However, the gas treatment at 4.7 mmol/L significantly reduced B. subtilis spores (p < 0.05), and 4.0 log CFU/g and 3.5 log CFU/g reductions on fenugreek seeds and black pepper, respectively, were obtained after 3 h of treatment.
致病性和/或腐败性细菌对香料的污染可能对消费者健康有害并导致食品变质，因此食品工业有必要对这些细菌进行灭活处理。本研究考察了气态乙酸处理对降低接种在胡芦巴种子和黑胡椒上的大肠杆菌O157:H7、肠炎沙门氏菌和枯草芽孢杆菌数量的影响。在55°C下，用0.3 mmol/L、0.6 mmol/L和4.7 mmol/L的气态乙酸处理1 - 3小时，显著降低了黑胡椒和胡芦巴种子上大肠杆菌O157:H7和肠炎沙门氏菌的数量（p < 0.05）。4.7 mmol/L的气体处理在灭活病原体方面比0.3 mmol/L的处理更有效。用4.7 mmol/L乙酸处理3小时后，数量减少了约5.0个对数级。用0.3 mmol/L或0.6 mmol/L进行气体处理后，接种在胡芦巴种子和黑胡椒上的枯草芽孢杆菌孢子数量没有显著减少（p > 0.05）。然而，4.7 mmol/L的气体处理显著降低了枯草芽孢杆菌孢子数量（p < 0.05），处理3小时后，胡芦巴种子和黑胡椒上的孢子数量分别减少了4.0 log CFU/g和3.5 log CFU/g。
