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首页> 外文期刊>Food microbiology >Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying
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Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying

机译：用气态二氧化氯处理并使其干燥，从而使红辣椒上的鼠伤寒沙门氏菌失活

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Chili pepper (Capsicum annuum L.) powder and other powdered spices containing chili peppers are occasionally contaminated with foodborne pathogens. We applied chlorine dioxide (ClO2) gas treatment to chili peppers prior to drying to inactivate Salmonella Typhimurium. Chili peppers inoculated with S. Typhimurium were exposed to ClO2 gas generated from 0.77 mL of aqueous ClO2 for 6 h at 25 degrees C and 100% relative humidity, followed by air drying at 55 degrees C for up to 24 h. Populations of S. Typhimurium and total aerobic bacteria (TAB) on peppers, chromaticity values, and moisture content were determined after various treatment times. S. Typhimurium (ca. 5.6 log cfu/g) was reduced to 0.7 log cfu/g of peppers treated with ClO2 gas for 0.5 h at 25 degrees C, but was detected by enrichment (1 cfu/10.8 g) after treatment for 4 h. The pathogen was not detected after treatment with ClO2 gas for 6 h. S. Typhimurium did not decrease significantly (P 0.05) on peppers exposed to air at 25 degrees C for 6 h, but rapidly decreased to 1.6 log cfu/g after subsequent drying for 6 h at 55 degrees C. The initial number of TAB (ca. 6.5 log cfu/g) decreased to 1.4 log cfu/g after treatment with ClO2 gas for 0.5 h and was less than the detection limit (0.7 log cfu/g) after 2 h. TAB counts were not reduced by treating peppers with air for 6 h, but decreased to 0.7 log cfu/g after subsequent drying for 24 h at 55 degrees C. The lightness (L value) of treated and untreated chili peppers did not change during drying, but redness (a value) and yellowness (b value) decreased. Results showed that treatment of chili peppers containing S. Typhimurium (5.6 log cfu/g) with ClO2 gas for 6 h prior to drying at 55 degrees C reduced the population to 1 cfu/10.8 g. (c) 2018 Elsevier Ltd. All rights reserved.
机译：辣椒粉（Capsicum annuum L.）粉末和其他包含辣椒粉的香料粉有时会被食源性病原体污染。在干燥之前，我们对辣椒进行了二氧化氯（ClO2）气体处理，以灭活鼠伤寒沙门氏菌。将接种鼠伤寒沙门氏菌的辣椒在25摄氏度和100％相对湿度下暴露于0.77 mL含水ClO2产生的ClO2气体中6小时，然后在55摄氏度下风干24小时。经过各种处理时间后，确定了辣椒上的鼠伤寒沙门氏菌和总需氧菌（TAB）的种群，色度值和水分含量。鼠伤寒沙门氏菌（约5.6 log cfu / g）在25°C下用ClO2气体处理0.5 h降至<0.7 log cfu / g的胡椒，但在处理后通过富集（> 1 cfu / 10.8 g）进行检测持续4小时。用ClO2气体处理6小时后未检测到病原体。暴露于25°C的空气中6小时的辣椒中的鼠伤寒沙门氏菌并没有显着下降（P> 0.05），但是随后在55°C下干燥6 h后，迅速降低至1.6 log cfu / g。TAB的初始数目ClO2气体处理0.5小时后（约6.5 log cfu / g）（约6.5 log cfu / g）降至1.4 log cfu / g，并在2 h后小于检测极限（0.7 log cfu / g）。通过在空气中处理辣椒6小时不会降低TAB计数，但在随后于55摄氏度下干燥24小时后，TAB计数降至<0.7 log cfu / g。处理过的和未处理的辣椒的明度（L值）在干燥，但红色（a值）和黄色（b值）降低。结果表明，在55摄氏度下干燥之前，用ClO2气体处理含有鼠伤寒沙门氏菌（5.6 log cfu / g）的辣椒6 h，可将种群减少至<1 cfu / 10.8 g。 （c）2018 Elsevier Ltd.保留所有权利。

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