Fresh Pork Sausage Research Articles

Modeling prevalence and counts from most probable number in a bayesian framework: an application to Salmonella typhimurium in fresh pork sausages.

Prevalence and counts of Salmonella Typhimurium in fresh pork sausage packs at the point of retail were modeled by using Irish and United Kingdom retail surveys' data. A methodology for modeling a second-order distribution for the initial Salmonella concentration (lambda0) in pork sausage at retail was presented considering the uncertainty originated from the most probable-number (MPN) serial dilutions. A conditional probability of observing the tube counts given true Salmonella concentration in a contaminated pack was built from the MPN triplets of every sausage tested. A posterior distribution was then modeled under the assumption that the counts from each of the portions of sausage mix stuffed into casings (and subsequently packed) are Poisson distributed. In order to model the variability of lambda0 among contaminated sausage packs, MPN uncertainties were propagated to a predefined lognormal distribution. Because the sausage samples from the Irish survey were frozen prior to MPN analysis (which is expected to cause reduction in viable cells), the resulting distribution for lambda0 appeared greatly underestimated (mean: 0.514 CFU/g; 95% confidence interval [CI]: 0.02 to 2.74 CFU/g). The lambda0 distribution produced with the United Kingdom survey data (mean: 69.7 CFU/g; 95% CI: 15 to 200 CFU/g) was, however, more conservative, and is to be used along with the fitted distribution for prevalence of Salmonella Typhimurium in pork sausage packs in Ireland (gamma[37.997, 0.0013]; mean: 0.046; 95% CI: 0.032 to 0.064) as the main inputs of a stochastic consumer-phase exposure assessment model.

A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: II. Cooking and consumption modules

Stochastic modelling of the internal temperature of pork sausage during cooking showed that the concentration of Salmonella Typhimurium in fried servings from contaminated sausage packs (0.045 CFU/g; 95% CI: 0.021–0.623 CFU/g) are lower than in grilled servings (0.078 CFU/g; 95% CI: 0.054–1.668 CFU/g); although the occurrence of fried and grilled servings with more than 100 CFU would be very low at ∼0.014% and ∼0.023%, respectively. A two-component hurdle negative binomial distribution fitted to the exposure data estimated that out of 10,000 cooked servings from contaminated sausage packs, Salmonella cells are expected to be partially inactivated only in ∼58–62 servings. The estimated Salmonella concentration in undercooked fried sausages (∼4.4 CFU/g; 95% CI: 0.001–37.098 CFU/g) was validated with experimental results. The model proved useful in the definition of recommended cooking times for product labelling (∼9–12 min) while scenario analysis predicted that, for the current level of Salmonella Typhimurium in retail pork sausage, decreasing the product’s storage approximately by half and cooking for an additional half minute can reduce the current levels of exposure by ∼70%.

A risk characterization model of Salmonella Typhimurium in Irish fresh pork sausages

A second-order simulation model was built to estimate the risk of Salmonella Typhimurium associated with the consumption of Irish fresh pork sausages. To select appropriate hazard characterization models, an initial appraisal of the current dose-response models was conducted. The cooking modality of grilling was associated with a higher mean risk of infection per serving (1.399×10−6; 95% CI: 7.54×10−7–2.65×10−6) than frying (6.246×10−7, 95% CI: 2.78×10−7–1.17×10−6). When the risk was extrapolated over the consumption in a year period, the mean risk of infection increased considerably to 8.541×10−5 with an expected number of infections and illnesses of 184.3 (95% CI: 26–664) and 17 (95% CI: 2–63), respectively. Results highlighted the importance of consumer education, as scenario analysis predicted that, for the current level of Salmonella in pork sausage, decreasing the product's cold storage by approximately 8h and cooking for an additional half minute can reduce the current risk level by ∼50%.

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

The effect of lutein (200 μg/g meat), sesamol (250 μg/g meat), ellagic acid (300 μg/g meat) and olive leaf extract (200 μg/g meat) on total viable counts (TVC), pH, water holding capacity (WHC), cooking loss, lipid oxidation (thiobarbituric acid-reactive substances, TBARs), colour stability, texture and sensory evaluation of fresh and cooked pork sausages stored in aerobic or modified atmosphere packs (MAP) was investigated. Addition of sesamol, ellagic acid and olive leaf extract reduced ( P < 0.001) lipid oxidation in all packaged raw and cooked pork sausages. Antioxidant potency followed the order: sesamol 250 > ellagic acid 300 > olive leaf extract 200 > lutein 200 for both raw and cooked pork sausages. Addition of sesamol increased ( P < 0.001) WHC on days 2 and 12 of MAP storage. Meat addition of lutein, sesamol, ellagic acid and olive leaf extract had no detrimental effect on pH, cooking losses, TVCs, tenderness, juiciness, texture or product flavour. Lutein, sesamol, ellagic acid and olive leaf extract were effective as natural functional ingredients in suppressing lipid oxidation and have the potential to be incorporated into functional raw and cooked pork sausages.

A consumer-phase exposure assessment of Salmonella typhimurium from Irish fresh pork sausages: I. Transport and refrigeration modules

A stochastic consumer-phase exposure assessment modelling the transport and refrigeration modules indicated that the concentration of Salmonella typhimurium in contaminated Irish pork sausages prior to cooking was on average 1.79 log CFU/g (95% CI: 1.22–2.42 log CFU/g); and that, out of 100 000 refrigerated sausage packs, an average of ∼83 packs (95% CI: 73–96) would have hazardous mean Salmonella concentrations above 3 log CFU/g prior to cooking (Freq( Y > 3)). Scenario analysis revealed that a decrease in the refrigeration temperature by 2 °C and a decrease of the initial prevalence of S. typhimurium by half (∼0.02) would have a comparable level of reduction in Freq(Y > 3) (∼23–43 packs per 100 000 packs), while a decrease in the storage time by half would have by far the highest level of reduction (Freq( Y > 3) = ∼2–7 packs per 100 000 packs). Finally, a practical method for the simulation of the product’s temperature profile in cold storage has been proposed based on the application of heat transfer equations and actual product’s temperature history data.

Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage

The effects of modified atmosphere packaging (MAP) with commercial gas mixtures made up of either CO 2 and argon or CO 2 and nitrogen on the microbiological and physico-chemical characteristics of fresh pork sausages during refrigerated storage were studied and the results compared with vacuum and over-wrap packaging. The presence of argon in the mixture of gases barely affected the growth of enterobacteria, which were at their lowest levels ( P < 0.05) at the end of the preservation period. MAP with argon did not affect ( P > 0.05) lactic acid bacteria or total viable counts in samples with N 2. The biogenic amine levels in all the samples remained low during storage with the exception of spermidine and spermine. There were no significant differences between the two lots in MAP respecting color parameters. MAP with argon and CO 2 had a beneficial effect on sensorial evaluation during the 28 days storage period, when compared with that of the control, which was rejected after 11 days of storage.

High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage

Linguiça is a highly popular and appreciated pork product in Brazil, frequently consumed undercooked. Aiming at collection of data for a future risk assessment, this study evaluated the prevalence and counts of Listeria monocytogenes in linguiça samples collected at retail level in Sao Paulo, SP, Brazil. ISO methods were used for detection and enumeration of the pathogen (11290-1 and 11290-2, respectively). Isolates were submitted to Simplex-PCR for hlyA gene and those with biochemical features of L. monocytogenes and hlyA positive were serotyped using a Multiplex PCR. Ninety percent of the samples were positive for Listeria spp., and L. monocytogenes was detected in 42% of the samples, with counts below 10 2 CFU/g in all samples. A prevalence of uncommon serotypes 4a and 4c was observed.

Prevalência, quantificação e resistência a antimicrobianos de sorovares de Salmonella isolados de lingüiça frescal suína

A Salmonella sp. é uma das principais causas mundiais de toxinfecção alimentar. Nos últimos anos, as preocupações têm se voltado para a carne e produtos suínos tanto no aspecto de saúde pública como na sua comercialização/exportação. O presente estudo tem como objetivos: 1) verificar a prevalência de sorovares de Salmonella sp. em lingüiças tipo frescal de matéria-prima suína comercializadas em Lages (SC), bem como o seu nível de contaminação; e 2) verificar o perfil de resistência aos antimicrobianos destes isolados. Para tanto, foram coletadas 200 amostras de nove marcas, em diferentes estabelecimentos comerciais. Foram isoladas Salmonella sp. em 27% (54), sendo o sorovar Derby o mais encontrado. Apenas uma amostra apresentou uma concentração de microorganismos maior que 1,100 NMP.g-1, valor normalmente tido como necessário para causar infecção por Salmonella do grupo não-tifóide. Posteriormente, os 60 isolados foram submetidos ao teste de susceptibilidade in vitro, frente a 14 antimicrobianos. Entre esses isolados, 56,67% apresentaram resistência a pelo menos um dos antimicrobianos testados e o perfil de multirresistência foi encontrado em 20%. A prevalência elevada de produtos positivos para Salmonella sp. pode representar um risco ao consumidor, principalmente considerando-se o alto número de isolados resistentes encontrado neste estudo.

Chitosan effects on quality properties of Greek style fresh pork sausages

The effect of chitosan (0.5% and 1%) added individually or in combination with nitrites (150 ppm) on microbiological (Total Viable Counts, Lactic acid bacteria, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, yeasts and moulds), physicochemical-chemical (pH, chemical composition, lipid oxidation) and sensory properties of fresh pork sausages stored at 4 °C for 28 days was investigated. Chitosan addition resulted in significant ( p < 0.05) inhibition of microbial growth, while nitrites did not seem to protect sausages from microbial spoilage. A gradual reduction of nitrites was observed till the end of storage, when nitrites were almost depleted in all nitrite containing samples. The rate of lipid oxidation in fresh pork sausages was significantly decreased ( p < 0.05) by addition of increasing levels of chitosan, while samples containing both chitosan and nitrites showed the lowest malondialdehyde (MDA) values, indicating a synergistic antioxidative effect. Consequently, the samples containing the combination of nitrites and chitosan at any level deteriorated less rapidly and were judged as more acceptable than all the other samples.

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added to both LO (LGTC 200 and LGCA 200) and FO (FGTC 200 and FGCA 200) substituted sausages at a level of 200 mg/kg. Raw and cooked pork sausages were either over-wrapped with oxygen permeable film (aerobic storage) or stored in modified atmosphere packages (MAP) containing 80% O 2:20% CO 2 or 70% N 2:30% CO 2, respectively for 7 days at 4 °C. Effects on fatty acid profiles, lipid oxidation, colour and sensorial properties were investigated. α-Linolenic acid increased from 1.34% (control) to 8.91% (LO) and up to 11.2% (LGTC 200 and LGCA 200). Addition of fish oil increased levels of EPA from 0.05% (control) to 2.83% (FO), 3.02% (FGTC 200) and 2.87% (FGCA 200) and DHA levels increased from 0.04% (control) to a maximum of 1.93% (FGTC 200). Lipid oxidation was low in raw and cooked linseed oil containing sausages. GTC (200 mg/kg) significantly ( P < 0.05) reduced lipid oxidation in raw fish oil containing sausages after 7 days of storage. Colour parameters in raw pork sausages were unaffected by the packaging atmosphere. L ∗ lightness values were lower ( P < 0.05) in LGTC 200 and a ∗ redness values lower ( P < 0.05) in LGTC 200 and FGTC 200 after 7 days of storage. Sensory scores of cooked pork sausages were unaffected by linseed oil addition. Flavour and overall acceptability scores in cooked fish oil containing sausages were improved by GTC addition. Results obtained demonstrate potential for the production of nutritionally enhanced fresh pork sausages.

Prevalence, genetic characterization and antimicrobial resistance of Salmonella isolated from fresh pork sausages in Porto Alegre, Brazil

A total of 336 samples of fresh pork sausage randomly obtained from supermarkets and butcher shops in Porto Alegre, Brazil, were examined for the presence of Salmonella serovars. Salmonella enterica was detected in 82 (24.4%) of the samples, with a most probable number count ranging from 0.03 MPN g −1 to 460 MPN g −1. Strains belonging to the most isolated S. enterica serovars (Brandenburg, Panama, Derby and Typhimurium) were further characterized by XbaI-macrorestriction, resulting in a total of 17 profiles. Resistance to tetracycline was the most prevalent among the Salmonella isolates. S. panama and S. typhimurium presented the greatest number of resistance phenotypes.

EFFICACY OF DIFFERENT STORAGE PRACTICES IN MAINTAINING THE PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF FRESH PORK SAUSAGE

ABSTRACT Fresh pork sausages, overwrapped with oxygen‐permeable films or packed under modified atmosphere (MAP; 65% O2 and 35% CO2), immediately after production or after 1‐day storage at 0C, were stored either at 2C in a domestic refrigerator or at 5C in a refrigerated display cabinet beyond the commercial terms. pH, Aw, lipid oxidation, color and microbial counts were evaluated during storage (3, 6 and 9 days for overwrapped and 6, 12 and 15 days for both MAP practices). pH showed a significant decrease in all packed samples, especially at 5C. Lipid oxidation slightly increased in all sausages and more markedly under high O2 concentrations of MAP. Discoloration (a*) was noticed in all samples, both in the external and internal surfaces, more clearly under light exposure of the cabinet. Spoilage bacteria increased under both packaging conditions and more markedly at 5C. A shelf‐life extension beyond the commercial term of 6 days might be considered only for oxygen‐permeable film packaging. On the contrary, it seems difficult to maintain pork sausage quality up to 12 days (commercial term) and beyond under the high O2 concentrations of MAP. PRACTICAL APPLICATIONSThis study deals with the evaluation of two different and commonly employed packaging conditions (oxygen‐permeable film and modified atmosphere) on extending shelf‐life of fresh pork sausages stored under refrigeration. Changes on selected physico‐chemical and microbiological properties were evaluated at different time intervals. These findings can be useful for researchers, manufacturers and traders of pork products to estimate both advantages and disadvantages in the application of different packaging systems by hygienic, qualitative and economic point of views. A simple, rapid and quantitative determination of color indices markedly suitable for pork products that showed a complex and uneven food surface was also presented.

Effect of Salt and Sodium Nitrite on Growth and Enterotoxin Production of Staphylococcus aureus during the Production of Air-Dried Fresh Pork Sausage

Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (104 CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings and allowed to dry for 10 days at 21°C with 60% relative humidity (RH). In control sausage (1.76% [wt/wt] salt) with no S. aureus, aerobic plate counts increased by 5.5 log/g during the 10-day drying period, and coliforms increased by 4.8 log/g. The addition of sodium nitrite (154 ppm of nitrite, 2.24% [wt/wt] salt) or increased salt (3.64%, wt/wt) to sausage limited the growth of coliform bacteria (P < 0.05). S. aureus numbers increased approximately 2 log units during the drying step, regardless of additional salt or nitrite. Additional salt or nitrite had no effect on S. aureus growth (P > 0.05). Staphylococcal enterotoxin (SE) was not detected in air-dried fresh sausages at any time. Our results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production.

Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life

Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 4°C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less lipid oxidation throughout storage (P < 0.05). Raw color of both products in MAP was redder than the OW patties (P < 0.05), but the prerigor pork sausage in MAP benefited more from the CO atmosphere in terms of raw color than the postrigor pork sausage in MAP. Cooked color of the prerigor pork sausage in MAP was significantly redder than cooked color of the postrigor pork sausage. Both pork sausage products in MAP were also lighter (L* value) than the OW patties for raw and cooked color. Therefore, the combination of CO and CO2 in MAP was beneficial in extending the shelf life of preand postrigor fresh pork sausage by reducing aerobic and psychrotrophic microbial growth and improving oxidative stability and color, compared to conventional OW packaging. However, increased purge, increased anaerobic growth, and changes in cooking behavior were also observed for the products in MAP during storage (P < 0.05).

Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 °C

The effect of rosemary extract, chitosan and α-tocopherol, added individually or in combination, on microbiological parameters and lipid oxidation of fresh pork sausages stored for 20 days at 4 °C was investigated. Microbiological determinations included the enumeration of Enterobacteriaceae, Pseudomonas spp., total viable count, yeasts and moulds and lactic acid bacteria, while pH values were also determined. Lipid oxidation was evaluated through measurement of primary (peroxide value) and secondary (malondialdehyde concentration) oxidation products. Chitosan addition resulted in significant ( P ⩽ 0.05) inhibition of microbial growth, while the lowest microbial counts were obtained in the samples containing both chitosan and rosemary, indicating a possible synergistic effect. Chitosan and its combinations with either α-tocopherol or rosemary, and especially the latter combination, showed also the most intense antioxidative effect ( P ⩽ 0.05), at least when compared to α-tocopherol alone or the controls, while use of rosemary extract alone had a comparable ( P > 0.05) antioxidative effect with chitosan and its combinations. Shelf life of samples containing chitosan was almost doubled compared to the remaining samples. In conclusion, the best antimicrobial and antioxidative effects were obtained from the combination of chitosan with the rosemary extract.

Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper

Pork forelegs were used for manufacturing fresh sausages, treated with different natural antioxidants (rosemary, ascorbic acid and black pepper), packaged in 80% O 2 + 20% CO 2 atmosphere and displayed at 2 ± 1 °C under different lightings (darkness, standard fluorescent, low-UV colour-balanced lamp and standard fluorescent plus a UV-filter). Two packs for each treatment were opened every 4 days for subsequent analysis of colour CIE L ∗, a ∗, b ∗, TBARS, microbial psychrotrophic aerobes and sensory discolouration and off-odour. Lighting with standard fluorescent was highly deleterious for sausage display life, which fell from 12 to 8 days due mainly to early discolouration. Inserting a UV-filter extended display life to 12 days, while the use of a low-UV lamp was not effective in protecting from discolouration. Addition of rosemary plus ascorbic acid, in the absence of black pepper, retarded discolouration only in sausages illuminated with the UV-filter, reaching a display life of 16 days, equal to that of sausages maintained in the dark.

Antilisterial activity of lactic acid bacteria inoculated on cooked ham

This study was conducted to evaluate the ability of Lactobacillus sakei 1, a bacteriocin-producing (bac +) lactic acid bacterium (LAB), isolated from Brazilian fresh pork sausage to inhibit two Listeria monocytogenes strains (serotypes 4b and 1/2a) on cooked, sliced vacuum-packaged ham. L. sakei ATCC 15521 was used as a non-bacteriocin producer (bac −). L. monocytogenes (ca. 2 log CFU/mL) and LAB (ca. 6 log CFU/ml) were inoculated on the sterilized ham, vacuum-sealed and incubated at 8 °C for 10 days. A treatment with the bacteriocin Chrisin (UI/ml) was included. Both L. monocytogenes strains were significantly inhibited in the presence of either bac + and bac − LAB in comparison to the control ( L. monocytogenes alone). Using a bacteriocinogenic strain of LAB did not offer an additional barrier to listerial growth in the studied meat system. The application of Chrisin did not affect at all the growth of L. monocytogenes.

Combined Effect of Modified Atmosphere Packaging and Addition of Rosemary (Rosmarinus officinalis), Ascorbic Acid, Red Beet Root (Beta vulgaris), and Sodium Lactate and Their Mixtures on the Stability of Fresh Pork Sausages

The effects of rosemary, in combination with ascorbic acid, red beet root, and sodium lactate, as well as their mixtures, on the inhibition of both lipid and pigment oxidation of fresh pork sausages packaged in a modified atmosphere were studied. Sausages (240) were packaged in a 80% O2 + 20% CO2 gas mixture and analyzed for CIE a, metmyoglobin, TBARS, psychrotrophic aerobes, and sensory discoloration and off-odor throughout 20 days of storage at 2 +/- 1 degrees C. The mixture of rosemary + ascorbic acid + sodium lactate + red beet root extract extended the shelf life of fresh pork sausages from 8 to 16 days. Results demonstrated that all of the components of the mixture contributed to obtaining the maximum delay in color and/or odor decay, due to a combined inhibitory action on both pigment and lipid oxidation, as well as on microbial growth.

Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride

AbstractFresh pork sausages formulated with and without salt, and with antioxidant mixtures containing either rosemary extract, green tea powder, pu‐erh tea infusion or borage meal and their mixtures with ascorbic acid, were packaged in an atmosphere containing four parts O2 with one part CO2 (v/v) and stored in the dark for 20 days. In a series of three experiments, the following parameters were measured at 4‐day intervals: instrumental colour (CIE L* and a*), thiobarbituric acid reactive substances (TBARS), aerobic psychrotroph counts and sensory off‐odour and discolouration. NaCl caused a decrease of the L* value and promoted lipid oxidation, but it protected sausages from discolouration. Green tea powder, pu‐erh tea infusion and borage meal caused a strong inhibition of lipid oxidation, dependent on the concentration used, but they failed to protect sausages from colour loss, even in the presence of ascorbic acid. Rosemary extract plus ascorbic acid strongly inhibited lipid oxidation and therefore off‐odour formation, delayed sausage discolouration and inhibited microbial growth, extending the shelf‐life of salted fresh pork sausages by at least 4 days. Copyright © 2006 Society of Chemical Industry

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

ABSTRACT Capsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O2+ 20% CO2, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2‐thiobarbituric acid‐reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off‐odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off‐odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off‐odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum).