Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, Antonio Ma. Regidor St., University of the Philippines Diliman, Quezon City, 1101, Philippines.
Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, Antonio Ma. Regidor St., University of the Philippines Diliman, Quezon City, 1101, Philippines.
Food Microbiol. 2020 Jun;88:103401. doi: 10.1016/j.fm.2019.103401. Epub 2019 Dec 13.
This study determined the efficacy of UV-C as a decontamination process against some foodborne bacteria in dried whole black peppercorns. Artificially-inoculated Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus were subjected to UV-C with a surface irradiance of 0.43 mW/cm and were all found to exhibit a biphasic inactivation pattern with fast log-linear inactivation followed by a tail. Total log reductions (TLR) ranged from 1.92 (S. aureus) to 3.60 log CFU/g (E. coli O157:H7). Increasing the lamp number from 1 to 5 also linearly (R = 0.98) increased the surface irradiance from 0.43 to 1.70 and the TLR of the most resistant S. aureus from 1.92 to 2.62 log CFU/g. Quality evaluation showed very small, variable changes in color coordinates, which were not detected by a same/different test involving a 50-member sensory evaluation panel. Mercury deposition was not detected after a maximum exposure time of 90 min to 0.43 and 1.70 mW/cm. Finally small, non-significant changes in the innate bacterial microflora of the black peppercorns were determined after 90 min-treatment using 1 lamp and 5 lamps, emphasizing the limitation of utility of UV-C as additional decontamination process for post-process-introduced microorganisms. Good Manufacturing Practices throughout the dried black peppercorn manufacturing process were recommended.
本研究确定了 UV-C 作为一种消毒过程对干燥全黑胡椒中一些食源性细菌的有效性。人工接种的肠炎沙门氏菌、大肠杆菌 O157:H7、单核细胞增生李斯特菌、铜绿假单胞菌和金黄色葡萄球菌均接受了表面辐照度为 0.43 mW/cm 的 UV-C 照射，结果均表现出两相灭活模式，快速对数线性灭活，随后出现尾部。总对数减少（TLR）范围从 1.92（金黄色葡萄球菌）到 3.60 log CFU/g（大肠杆菌 O157:H7）。将灯的数量从 1 增加到 5 也线性（R=0.98）地将表面辐照度从 0.43 增加到 1.70，以及最具抗性的金黄色葡萄球菌的 TLR 从 1.92 增加到 2.62 log CFU/g。质量评估显示，颜色坐标的变化非常小且具有可变性，这在涉及 50 名感官评估小组的相同/不同测试中未被检测到。在 90 分钟的最大暴露时间内，未检测到汞沉积到 0.43 和 1.70 mW/cm。最后，在用 1 个灯和 5 个灯进行 90 分钟处理后，黑胡椒的固有细菌菌群也发生了微小但无统计学意义的变化，这强调了 UV-C 作为后处理引入的微生物的额外消毒过程的实用性有限。建议在整个干燥黑胡椒制造过程中实施良好生产规范。
