Status : Verified
| Personal Name | Elpa, Maxine Sebastianne C. |
|---|---|
| Resource Title | Inactivation of Staphylococcus aureus in multiple lamp UV-C-treated black peppercorns |
| Date Issued | 5 January 2018 |
| Abstract | This study aimed to determine the inactivation behavior and kinetic parameters of Staphylococcus aureus in multiple lamp ultraviolet-C-treated whole black peppercorns. A cocktail of three strains of S. aureus (LMFH SA-16, 172 and 177) were spray-inoculated onto gamma ray-sterilized black peppercorns, which were subsequently subjected to multiple lamp UV-C treatments involving 1-5 lamps with corresponding UV-C irradiance of 0.43 to 1.70 mW/cm2. Results showed that S. aureus exhibited a biphasic inactivation behavior independent of the number of treatment lamp and UV-C irradiance. This biphasic inactivation behavior was composed of two decay processes involving an initial logarithmic-linear population reduction, followed by an inactivation tail where minimal cell reduction took place. Inactivation rates in the initial population decay were calculated and expressed as D and DUV-C values. As expected, the calculated inactivation kinetic parameters decreased with increasing treatment lamp and irradiance. However, D values were only significantly reduced when the number of lamp increased from 1 to 2 (0.43 to 0.86 mW/cm2). As for DUV-C, the values were only significantly reduced when the number of lamps increased from 4 to 5 (1.55 to 1.70 mW/cm2). The susceptibility of S. aureus towards UV-C in black peppercorns were not different in treatments involving 1 to 4 lamps (0.86 to 1.55 mW/cm2). After a 90-min UV-C treatment in all test lamp numbers and irradiances, 1.92 to 2.57 log reduction in the population (98.8 to 99.6 %reduction) were determined. The results obtained in this study may be useful in establishing UV-C based processes for decontaminating dried black peppercorns. Combined with Good Manufacturing Practices, UV-C processes is a promising technology for the improvement of dried black peppercorn microbial quality and safety. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Pepper (Spices) ; Spices |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access