Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper powder

Jun Bong Choi, Hee Soon Cheon, Myong Soo Chung, Won Il Cho

Research output: Contribution to journalArticlepeer-review

Abstract

This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/cm2 UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120oC for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110oC for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121oC, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.

Original languageEnglish
Pages (from-to)177-182
Number of pages6
JournalKorean Journal of Food Science and Technology
Volume52
Issue number2
DOIs
StatePublished - Apr 2020

Bibliographical note

Publisher Copyright:
© The Korean Society of Food Science and Technology.

Keywords

  • Gochujang sauce
  • High-temperature short-time heating
  • Red pepper powder
  • Sterilization
  • Thermoduric bacteria

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