Abstract
Two widely used spices, Chili pepper (Capsicum frutescens L. var. conoides Bailey) and Sichuan pepper (Zanthoxylum bungeanum Maxim.) inoculated with Escherichia coli, Salmonella enterica Typhimurium and Aspergillus niger were irradiated with gamma ray. All inoculated samples were irradiated with a series of dosages. The efficacy of irradiation to inactivate pathogens was investigated. The results showed that irradiation at doses 4.00 kGy and 5.00 kGy was appropriate for eliminating almost all E. coli and S. Typhimurium in two peppers, respectively. A. niger was undetectable in chili and Sichuan pepper at doses 1.50 kGy and 1.00 kGy radiation. The D10-values of E. coli, S. Typhimurium and A. niger in Sichuan pepper were 0.81, 0.93 and 0.20 kGy , and 0.82, 0.69 and 0.49 kGy in chili pepper. The results indicated that irradiation at appropriate doses is a promising approach for producing safe and pathogen-free peppers for consumers.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
