Effects of a combination treatment of cold atmospheric plasma, vacuum packaging, and hot water on inactivation of O157:H7 and Typhimurium on black pepper.

This study aimed to evaluate the effect of a combined treatment using cold atmospheric plasma (CAP), vacuum packaging (VP), and hot water (HW) on the inactivation of foodborne pathogens on black pepper. To assess the impact of the combined treatment on black pepper quality, analyses were performed on its color values, piperine content, and total polyphenol content. Black pepper samples inoculated with O157:H7 and Typhimurium were treated with VP + HW and CAP + VP + HW. The CAP + VP + HW method at 80 °C and 90 °C effectively reduced the two pathogens by approximately 4-5 log CFU/g. Additionally, CAP + VP + HW treatment preserved the color, piperine content, or total phenolic content of the black pepper. These findings suggest that the CAP + VP + HW combination treatment can serve as an innovative approach for reducing foodborne pathogens on black pepper without compromising its quality.