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Microbial Decontamination of Black Pepper Using Electrolyzed Water and Ultrasonic Treatment
A nonthermal method of decontamination using electrolyzed water (EW) or/and ultrasonification (US) was used for microbial reduction of black pepper. Aerobic bacteria and yeasts and mold in commercial black pepper powder were found to be 8.29 and 7.72 log(CFU/g), respectively. The optimum EW was produced at flow rates of brine and water of 100 mL/min and 300 mL/min, respectively. Using EW, reducing by 1.36 log of aerobic bacteria and 1.15 log of yeasts and mold were observed. The combination of US with distilled water (DW) treatment reduced aerobic bacteria by 0.74 log and yeasts and mold by 1.03 log. The best decontamination results were obtained with US combined with EW, resulting 1.48 log reduction of aerobic bacteria and 1.70 log reduction of yeasts and mold. The inactivation pattern of microorganism by EW or/and US fitted well to first-order-kinetics model. The black pepper quality in terms of color, piperine contents and sensory properties was not changed by any of tried treatments compare to controls.
