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首页> 外文期刊>Food microbiology >Decontamination of dried whole black peppercorns using ultraviolet-c irradiation
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Decontamination of dried whole black peppercorns using ultraviolet-c irradiation

机译：用紫外线照射对干黑胡椒干进行去污

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This study determined the efficacy of UV-C as a decontamination process against some foodbome bacteria in dried whole black peppercorns. Artificially-inoculated Salmonella enterica, Escherichia coli 0157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus were subjected to UV-C with a surface irra-diance of 0.43 mW/cm~2 and were all found to exhibit a biphasic inactivation pattern with fast log-linear in-activation 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~2 = 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~2. 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.
机译：这项研究确定了UV-C作为一种对整个干黑胡椒干中的食物食物细菌进行去污处理的功效。人工接种的肠炎沙门氏菌，大肠杆菌0157：H7，单核细胞增生性李斯特菌，铜绿假单胞菌和金黄色葡萄球菌均经过UV-C处理，表面光度为0.43 mW / cm〜2，并且都显示出双相失活模式快速对数线性失活，后跟尾巴。总对数减少量（TLR）为1.92（金黄色葡萄球菌）至3.60 log CFU / g（大肠杆菌O157：H7）。灯的数量从1增加到5也呈线性增长（R〜2 = 0.98），表面辐照度从0.43增加到1.70，最抗金黄色葡萄球菌的TLR从1.92增加到2.62 log CFU / g。质量评估显示颜色坐标上的变化很小，变化很小，而涉及50个成员的感官评估小组的相同/不同测试未检测到。在90分钟的最大暴露时间达到0.43和1.70 mW / cm〜2之后，未检测到汞沉积。最后，使用1灯和5灯处理90分钟后，确定了黑胡椒的先天细菌群落的细微，无明显变化，强调了UV-C用作后处理微生物的附加去污方法的局限性。建议在整个黑胡椒干制造过程中遵循良好生产规范。

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