{"title":"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","authors":"Won-Jae Song","doi":"10.1007/s10068-025-01845-8","DOIUrl":null,"url":null,"abstract":"<div><p>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 <i>Escherichia coli</i> O157:H7 and <i>Salmonella</i> 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.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2373 - 2380"},"PeriodicalIF":2.4000,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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\",\"authors\":\"Won-Jae Song\",\"doi\":\"10.1007/s10068-025-01845-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 <i>Escherichia coli</i> O157:H7 and <i>Salmonella</i> 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.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 10\",\"pages\":\"2373 - 2380\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2025-03-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01845-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01845-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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
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.
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.
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