Atmospheric pressure plasma treatment of black peppercorns inoculated with Salmonella and held under controlled storage.
Atmospheric pressure plasma treatment of black peppercorns inoculated with Salmonella and held under controlled storage.
复制标题
对接种沙门氏菌并受控储存的黑胡椒进行常压等离子体处理。
DOI：
10.1111/1750-3841.12696
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发表时间：
2014
影响因子：
3.9
通讯作者：
Keller,Susanne
中科院分区：
文献类型：
--
作者：
Sun,Shengqian;Anderson,NathanM;Keller,Susanne
包括黑胡椒在内的香料是微生物污染的来源，当添加到未经进一步加工的产品中时，与沙门氏菌病的爆发有关。用于减少微生物污染的传统热处理可能导致热敏化合物的损失。因此，需要替代工艺，例如大气压等离子体（APP）。本研究的目的是确定APP在破坏接种在辣椒表面的沙门氏菌的效果。其次，我们研究了储存对随后用APP灭活黑胡椒表面上沙门氏菌的影响。将接种了肠道沙门氏菌Oranienburg、Tennessee、Anatum和Enteritrium的混合物的黑胡椒分别储存在25 ℃，33%相对湿度（RH）; 25 ℃，97% RH; 37 ℃、33%RH处理10 d后，再在25 ℃、33%RH处理1 d和30 d后，用APP处理。结果表明，随着处理时间的延长，沙门氏菌数量显著下降（P< 0.05），但与先前的储存条件无关（P> 0.05）。治疗60 - 80 s后，种群减少约4.5 - 5.5-log 10。处理、储存和80 s血浆的组合可实现约7-log 10 CFU/g的总减少。这些发现支持APP净化黑胡椒和其他干燥食品表面沙门氏菌的潜力，并说明多栅栏方法可能被证明有效地实现显着减少沙门氏菌在许多低水分食品中。
Spices, including black pepper, are a source of microbial contamination and have been linked to outbreaks of salmonellosis when added to products that undergo no further processing. Traditional thermal processing employed to reduce microbial contamination can lead to losses of heat‐sensitive compounds. Thus, alternative processes such as atmospheric pressure plasma (APP) are desirable. The purpose of this research was to determine the efficacy of APP in the destruction ofSalmonellainoculated on the surface of peppercorns. Secondarily, we examined the effect of storage on the subsequent inactivation ofSalmonellaon the surfaces of black peppercorns by APP. Black peppercorns inoculated with a cocktail ofSalmonella entericaserotypes Oranienburg, Tennessee, Anatum, and Enteritidis were stored at 25 °C, 33% relative humidity (RH); 25 °C, 97% RH; and, 37 °C, 33% RH for 10 d and additionally at 25 °C, 33% RH for 1 and 30 d then treated with APP. Results showed thatSalmonellapopulations decreased significantly (P< 0.05) with respect to the treatment time, but where not related to previous storage conditions (P> 0.05). Approximately a 4.5‐ to 5.5‐log10reduction in population was achieved after 60 to 80 s treatment. A combination of treatments, storage and 80 s of plasma, may achieve a total reduction on the order of 7‐log10CFU/g. These findings support the potential of APP to decontaminateSalmonellaon the surfaces of black peppercorns and other dry foods and illustrate that a multiple hurdle approach may prove effective for achieving significant reductions ofSalmonellain many low‐moisture foods.