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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(2): 283-291
Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder using UV-C, UV-A and TiO2 coating
Mi-Jung Park1 • Jin-Hee Kim1 • Se-Wook Oh1
1 Department of Food and Nutrition, Kookmin University, Seoul 02727, Republic of Korea
ABSTRACT
This study was conducted to measure the inactivation characteristics of UVs and TiO2 against Salmonella. Typhimurium and Escherichia coli O157:H7 on black pepper powder. The sample was irradiated by UV-A and UV-C combined with TiO2 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 TiO2 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 TiO2 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 TiO2 coating was effective for reducing S. Typhimurium and E. coli O157:H7 on black pepper powder.
KEYWORD
UV-C · UV-A · TiO2 coating · Black pepper powder · Inactivation effect
Food Science and Biotechnology 2020 ; 29(2): 283-291
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