Park Mi-Jung, Kim Jin-Hee, Oh Se-Wook
Department of Food and Nutrition, Kookmin University, Seoul, 02727 Republic of Korea.
Food Sci Biotechnol. 2018 Sep 27;28(2):599-607. doi: 10.1007/s10068-018-0480-4. eCollection 2019 Apr.
In this study, UV-C and mild heat treatments were used alone or in combination for the inactivation of Typhimurium and 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 ( < 0.05) similar inactivation results as that with heat treatment at 60 °C after 18 min. In addition, the combined treatment minimized the moisture loss and color change of the pepper powder compared to heat treatment at 60 °C. Thus, UV-C and heat treatment at 45 °C can effectively inactivate pathogens while maintaining the quality of black pepper powder.
在本研究中，单独或联合使用紫外线C（UV-C）和温和热处理来灭活黑胡椒粉上的鼠伤寒沙门氏菌和O157:H7。对处理后的胡椒粉进行微生物分析，并检测胡椒粉的理化性质。UV-C与60℃热处理联合使用能最有效地灭活病原体。然而，60℃热处理产生了许多受损细胞，并大大降低了胡椒粉的水分含量。UV-C与45℃热处理联合使用在18分钟后显示出与60℃热处理显著（<0.05）相似的灭活结果。此外，与60℃热处理相比，联合处理使胡椒粉的水分损失和颜色变化最小化。因此，UV-C和45℃热处理可以在保持黑胡椒粉质量的同时有效地灭活病原体。
