利用紫外线C、紫外线A和二氧化钛涂层对黑胡椒粉上的鼠伤寒沙门氏菌和O157:H7进行灭活处理。
Inactivation of Typhimurium and O157:H7 on black pepper powder using UV-C, UV-A and TiO coating.
作者信息
Park Mi-Jung, Kim Jin-Hee, Oh Se-Wook
机构信息
Department of Food and Nutrition, Kookmin University, Seoul, 02727 Republic of Korea.
出版信息
Food Sci Biotechnol. 2019 Aug 12;29(2):283-291. doi: 10.1007/s10068-019-00651-3. eCollection 2020 Feb.
This study was conducted to measure the inactivation characteristics of UVs and TiO against . Typhimurium and O157:H7 on black pepper powder. The sample was irradiated by UV-A and UV-C combined with TiO coating. After treatment, microbial and physicochemical analysis was carried out. Among various sterilization conditions, the largest number of pathogen in black pepper powder was inactivated by UV-A and UV-C combined with TiO coating. The microbial count of black pepper powder treated simultaneously with UV-A and UV-C was less than that of black pepper powder treated with alone. The inactivation effect of UV-A and UV-C was increased when TiO coating was combined. Moisture content was decreased with increasing treatment time, but color did not change. In this study, it was indicated that the combined treatment of UV-C, UV-A and TiO coating was effective for reducing . Typhimurium and . O157:H7 on black pepper powder.
本研究旨在测定紫外线（UVs）和二氧化钛（TiO）对黑胡椒粉上鼠伤寒沙门氏菌和O157:H7的灭活特性。样品采用紫外线A（UV-A）和紫外线C（UV-C）结合TiO涂层进行辐照。处理后，进行了微生物和理化分析。在各种杀菌条件中，UV-A和UV-C结合TiO涂层使黑胡椒粉中病原体的灭活数量最多。同时用UV-A和UV-C处理的黑胡椒粉的微生物计数低于单独用UV-A或UV-C处理的黑胡椒粉。当结合TiO涂层时，UV-A和UV-C的灭活效果增强。随着处理时间的增加，水分含量降低，但颜色不变。本研究表明，UV-C、UV-A和TiO涂层联合处理对减少黑胡椒粉上的鼠伤寒沙门氏菌和O157:H7有效。
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