Red pepper powder is one of the most popular seasonings in Korea and may affect microbiological safety in non-heated foods such as kimchi and jeot-kal. Because of these concerns, there are microbial standards for red pepper powder in Korea, and several countries importing Korean red pepper powder re...
Red pepper powder is one of the most popular seasonings in Korea and may affect microbiological safety in non-heated foods such as kimchi and jeot-kal. Because of these concerns, there are microbial standards for red pepper powder in Korea, and several countries importing Korean red pepper powder require less than 10^3cfu/g of total aerobic bacteria. The aims of the study were first to monitor microbial contamination in red pepper, dried red pepper, and red pepper powder, and second to evaluate methods in washing, drying and sterilization during the production of red pepper powder in order to lower the contamination level. The mean level of microbial contamination of red pepper powder in Korea was 5.1 log cfu/g in total aerobic bacteria and 1.4 log cfu/g in coliform group. In washing step, continuous washing without changing washing water showed increased microbial contamination of red pepper. At the drying stage, the normal condition of 48 hours at 55℃ was not effective for the reduction of microorganisms, and when dried at 70℃, the microbes were reduced, but the color of the red pepper was darkened. Optimal temperature conditions for reducing microbial contamination and maintaining the color of dried pepper are 12 hours at 65℃ and 36 hours at 55℃. Several methods such as plasma, microwave, heat and UV were evaluated for the reduction of microorganisms in red pepper powder with 4.9 log cfu/g of E. coli and 6.0 log cfu/g of total aerobic bacteria contamination. There was no change in microbial contamination level by plasma treatment. In the case of microwave treatment, E. coli was not detected after 30 seconds, but the decrease in total aerobic bacteria was not affected and the color of red pepper powder changed to black. In the case of heat treatment, E. coli was not detected at 70℃for 30 minutes or at 95℃ for 5 minutes. On the other hand, when UV irradiation was applied at 87.91 J/sec for 60 minutes, E. coli counts decreased by 2.3 log cfu/g. Neither the heat treatment nor the UV irradiation showed a reduction effect of total aerobic bacteria. When heat (95 ° C) and UV (87.91 J/sec) were applied continuously for 5 minutes each, aerobic bacteria of red pepper powder decreased by 1.0 log cfu/g. Therefore, it is important to minimize the contamination of washing and drying process of red pepper, which is a raw material of red pepper powder, and to use heat and UV together at the final stage of red pepper powder production.
Red pepper powder is one of the most popular seasonings in Korea and may affect microbiological safety in non-heated foods such as kimchi and jeot-kal. Because of these concerns, there are microbial standards for red pepper powder in Korea, and several countries importing Korean red pepper powder require less than 10^3cfu/g of total aerobic bacteria. The aims of the study were first to monitor microbial contamination in red pepper, dried red pepper, and red pepper powder, and second to evaluate methods in washing, drying and sterilization during the production of red pepper powder in order to lower the contamination level. The mean level of microbial contamination of red pepper powder in Korea was 5.1 log cfu/g in total aerobic bacteria and 1.4 log cfu/g in coliform group. In washing step, continuous washing without changing washing water showed increased microbial contamination of red pepper. At the drying stage, the normal condition of 48 hours at 55℃ was not effective for the reduction of microorganisms, and when dried at 70℃, the microbes were reduced, but the color of the red pepper was darkened. Optimal temperature conditions for reducing microbial contamination and maintaining the color of dried pepper are 12 hours at 65℃ and 36 hours at 55℃. Several methods such as plasma, microwave, heat and UV were evaluated for the reduction of microorganisms in red pepper powder with 4.9 log cfu/g of E. coli and 6.0 log cfu/g of total aerobic bacteria contamination. There was no change in microbial contamination level by plasma treatment. In the case of microwave treatment, E. coli was not detected after 30 seconds, but the decrease in total aerobic bacteria was not affected and the color of red pepper powder changed to black. In the case of heat treatment, E. coli was not detected at 70℃for 30 minutes or at 95℃ for 5 minutes. On the other hand, when UV irradiation was applied at 87.91 J/sec for 60 minutes, E. coli counts decreased by 2.3 log cfu/g. Neither the heat treatment nor the UV irradiation showed a reduction effect of total aerobic bacteria. When heat (95 ° C) and UV (87.91 J/sec) were applied continuously for 5 minutes each, aerobic bacteria of red pepper powder decreased by 1.0 log cfu/g. Therefore, it is important to minimize the contamination of washing and drying process of red pepper, which is a raw material of red pepper powder, and to use heat and UV together at the final stage of red pepper powder production.
주제어
#Red pepper Dried red pepper Red pepper powder Heat treatment UV irradiation Sterilization
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