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

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-03-06 DOI:10.1007/s10068-025-01845-8

Won-Jae Song

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引用次数: 0

Abstract

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 Escherichia coli O157:H7 and Salmonella 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.

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冷常压等离子体、真空包装和热水联合处理对黑胡椒上大肠杆菌O157:H7和鼠伤寒沙门氏菌灭活的影响

本研究旨在评价冷常压等离子体（CAP）、真空包装（VP）和热水（HW）联合处理对黑胡椒食源性致病菌灭活的影响。为了评估综合处理对黑胡椒品质的影响，分析了黑胡椒的颜色值、胡椒碱含量和总多酚含量。接种大肠杆菌O157:H7和鼠伤寒沙门菌的黑胡椒样品分别用VP + HW和CAP + VP + HW处理。CAP + VP + HW方法在80°C和90°C下可有效降低两种病原体约4-5 log CFU/g。另外，CAP + VP + HW处理可以保留黑胡椒的颜色、胡椒碱含量或总酚含量。这些结果表明，CAP + VP + HW组合处理可以作为一种创新的方法，在不影响黑胡椒质量的情况下减少黑胡椒上的食源性病原体。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.