Objectives:Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out.Due to its contamination with various pathogens,a study was...Objectives:Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out.Due to its contamination with various pathogens,a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters.Methods:Samples were obtained from a local farmer from the Eastern Region of Ghana.Sterility tests were carried out.The samples were inoculated with known cfu/ml of Escherichia coli,Listeria monocytogenes and Salmonella enterica Typhimurium.Samples were irradiated at 1,2,4,and 5 kilogray(kGy).Zero kilogray served as control(unirradiated).All samples were stored at 4oC for 60 days.Enumeration of the various pathogens was done in appropriate media.Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control.Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography.The samples were stored at 4oC for 8 weeks.Results:A dose-dependent effect on the inactivation of the pathogens was observed(P<0.05).Storage time affected the inactivation of the pathogens as well(P<0.05).Complete inactivation of the pathogens was observed at 5 kGy at day 0.Capsaicin,dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%,14.7%and 20.95%respectively as compared with the contents of the unirradiated samples.A gamma irradiation dose of 5 kGy caused losses of 8.11%,8.67%and 26.54%in capsanthin,beta carotene and beta cryptoxanthin respectively.Quality parameters measured reduced with storage(P<0.05).Conclusions:Gamma irradiation inactivated pathogens at 5 kGy.Lower doses used during the study could inactivate the pathogens but with time.All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period(P<0.05).展开更多
基金the authors from the collection of data,its analysis,and interpretation.
文摘Objectives:Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out.Due to its contamination with various pathogens,a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters.Methods:Samples were obtained from a local farmer from the Eastern Region of Ghana.Sterility tests were carried out.The samples were inoculated with known cfu/ml of Escherichia coli,Listeria monocytogenes and Salmonella enterica Typhimurium.Samples were irradiated at 1,2,4,and 5 kilogray(kGy).Zero kilogray served as control(unirradiated).All samples were stored at 4oC for 60 days.Enumeration of the various pathogens was done in appropriate media.Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control.Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography.The samples were stored at 4oC for 8 weeks.Results:A dose-dependent effect on the inactivation of the pathogens was observed(P<0.05).Storage time affected the inactivation of the pathogens as well(P<0.05).Complete inactivation of the pathogens was observed at 5 kGy at day 0.Capsaicin,dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%,14.7%and 20.95%respectively as compared with the contents of the unirradiated samples.A gamma irradiation dose of 5 kGy caused losses of 8.11%,8.67%and 26.54%in capsanthin,beta carotene and beta cryptoxanthin respectively.Quality parameters measured reduced with storage(P<0.05).Conclusions:Gamma irradiation inactivated pathogens at 5 kGy.Lower doses used during the study could inactivate the pathogens but with time.All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period(P<0.05).
