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

Published in

Food science and biotechnology. Volume 34. Issue 10. Pages 2373-2380. Epub Mar 06, 2025.

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.

PMID:
40351723
Bibliographic data and abstract were imported from PubMed on 12 May 2025.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.