Kim Hyun-Gyu, Song Kyung Bin
Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
J Microbiol Biotechnol. 2017 Mar 28;27(3):492-499. doi: 10.4014/jmb.1611.11038.
Combined treatment with gaseous and aqueous chlorine dioxide (ClO) was performed to improve the microbiological safety and quality of paprika. A single treatment of 50 ppmv ClO gas for 30 min decreased the populations of O157:H7 and Typhimurium by 2.33 and 2.91 log CFU/g, respectively. In addition, a single treatment of aqueous ClO (50 ppm) for 5 min decreased these populations by 1.86 and 1.37, respectively. The most dramatic effects were achieved by combined treatment of 50 ppm aqueous and gaseous ClO for 30 min, which decreased populations of O157:H7 and Typhimurium by 4.11 and 3.61 log CFU/g, respectively. With regard to the qualities of paprika, no adverse effects were elicited by the combined treatment. Thus, combined treatment with aqueous and gaseous ClO is a suitable approach that can be used to improve the microbial safety and quality of paprika.
采用气态和液态二氧化氯（ClO）联合处理来提高辣椒粉的微生物安全性和品质。用50 ppmv的ClO气体单次处理30分钟，可使O157:H7和鼠伤寒沙门氏菌的数量分别减少2.33和2.91 log CFU/g。此外，用50 ppm的液态ClO单次处理5分钟，可使这些菌的数量分别减少1.86和1.37 log CFU/g。最显著的效果是通过50 ppm的液态和气态ClO联合处理30分钟实现的，这可使O157:H7和鼠伤寒沙门氏菌的数量分别减少4.11和3.61 log CFU/g。关于辣椒粉的品质，联合处理未产生不良影响。因此，液态和气态ClO联合处理是一种可用于提高辣椒粉微生物安全性和品质的合适方法。
