Development of Ingenious Technique for Salmonella Decontamination of Spices Using Hybrid Technology of Ozone-Pulsed UV

Jump To References Section

Authors

  • V. Sudershan Rao
     Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007 ,IN ORCID logo http://orcid.org/0000-0002-7704-7574
  • D.P. Chakravarthy
     Eesavyasa Technologies Pvt.Ltd., Hyderabad ,IN
  • R. Naveen Kumar
     Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007 ,IN

DOI:

https://doi.org/10.21048/ijnd.2017.54.4.16398

Keywords:

Hybrid technology, ozone pulsed UV, fumigator, spices, decontamination, Salmonella

Abstract

This study was conducted to evaluate the efficacy of using hybrid technology of ozone pulsed UV to decontaminate Salmonella on spices such as chilli and pepper. The effect of ozone in combination with UV was tested against the pure culture of Salmonella. The results indicated that 0.2 ppm concentration of ozone was very effective in reducing (2 log reduction) the Salmonella population. Effect of ozone and extended duration of UV on Salmonella showed a significant reduction at 0.2 ppm (5 log), 0.8 ppm (2 log) and 1.4 ppm (5 log) along with 20 min of extended UV exposure. Inactivation of Salmonella in chilli (six trials) and their log reduction by ozone with extended UV indicated a significant reduction of 1 log at 1.4 ppm conc. of ozone and 15 min of exposure time along with 30mins of UV exposure. Similarly 2 log reduction of Salmonella was observed in pepper. Analysis of moisture, ash and fat content of ozone treated and non treated spice samples indicated that they are not significant to each other. The results demonstrated that the hybrid technology of ozone pulsed UV is an effective alternative microbial reduction technique for spices.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Author Biographies

V. Sudershan Rao, Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007

Scientist-E, Food and Drug Toxicology Research Centre

D.P. Chakravarthy, Eesavyasa Technologies Pvt.Ltd., Hyderabad

Senior Technical Officer (2), Food and Drug Toxicology Research Centre

R. Naveen Kumar, Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007

Managing director, Eesavyasa Technologies Pvt Ltd

Downloads

Published

2017-10-12

How to Cite

Sudershan Rao, V., Chakravarthy, D., & Naveen Kumar, R. (2017). Development of Ingenious Technique for Salmonella Decontamination of Spices Using Hybrid Technology of Ozone-Pulsed UV. The Indian Journal of Nutrition and Dietetics, 54(4), 376–386. https://doi.org/10.21048/ijnd.2017.54.4.16398

Issue

Volume 54, Issue 4, October - December 2017

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

Crossref
Scopus
Google Scholar
Europe PMC

 

References

Grover, J.M., Luna, A.J., Wood, T.L., Chamakura, K.R. and Everett, G.F.K. Complete Genome of Salmonella enterica Serovar Typhimurium T5-Like Siphophage Stitch. Genome Announcement, 2015, 3, 01435-14.

World Health Organization, 2013. Salmonella (Non Typhoidal). Fact Sheet N0 139. Retrieved June 6, 2016 from. http://www.who.int/mediacentre/factsheets/fs139/en/

Food and Agriculture Organization, FAO Fisheries and Aquaculture Report No. 937 FIPM/ R937 (En). Report of the FAO expert workshop on the application of biosecurity measures to control Salmonella contamination in sustainable agriculture. Mangalore, India, 19–21 January 2010, Available at: http://www.fao.org/docrep/013/i1547e/i1547e00.pdf Accessed 20-06-16.

American Spice Trade Association (ASTA), 2011. Clean, Safe Spices: Guidance from the American Spice Trade Association (Washington DC). Available at: http://www.astaspice.org/ food-safety/clean-safe-spices-guidance-document/. Accessed 20-10-16.

Food and Drug Administration. Import Refusal Reports. Available at: http://www.accessdata.fda.gov/scripts/importrefusals/ Accessed 01-06-16.

Chmielewski, A.G. and Migda³, W. Radiation decontamination of herbs and spices. NUKLEONIKA, 2005, 50, 179-184.

Nicorescu, B., Nguyen, M., Moreau-Ferret, A., Agoulon, S., Chevalier, N. and Orange. Pulsed light inactivation of Bacillus subtilis vegetative cells in suspensions and spices. Fd. Control., 2013, 31, 151-157.

Dababneh, B.F. An innovative microwave process for microbial decontamination of spices and herbs. African J. Microbiol. Res., 2013, 7, 636-645.

Kim, C. and Hung, Y.C. Inactivation of E. coli O157:H7 on blueberries by electrolyzed water, ultraviolet light and ozone. J. Fd. Sci., 2012, 77, 206-211.

Selma, M.V., Ibanez, A.M, Cantwell, M. and Suslow, T. Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe. Fd. Microbiol., 2008, 25, 558-565.

Zhao, J. and Cranston, P.M. Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. J. Sci. Fd. Agric., 1995, 68, 11-18.

Official Methods of Analysis of AOAC International. (2005). 18th edition, Vol. 1, Sec 4-1.03; 10

Kim, J., Yousef, A.E. and Chism, G.W. Use of ozone to inactivate microorganisms on lettuce. J. Fd. Safety, 1999, 19, 17-34.

Kaess, G. and Weidemann, J.F. Effects of ultraviolet irradiation on the growth of microorganisms on chilled beef slices. J. Fd. Technol., 1973, 8, 59-69.

Khadre, M.A., Yousef, A.E. and Kim, G. Microbiological aspects of ozone applications in food: A Review. J. Fd. Sci., 2001, 66, 1242-1252.

Dodd, J.G., Vegi, A., Vashisht, A., Tobias, D., Schwarz, P., Wolf-Hall. C.E. Effect of ozone treatment on the safety and quality of malting barley. J. Fd. Protect., 2011, 74, 2134-2141.

Li, M.M., Guan, E.Q. and Bian, K. Effect of ozone treatment on deoxynivalenol and quality evaluation of ozonised wheat. Food Addit Contam Part A Chem Anal Control Expo Risk Assess., 2015, 32, 544-553.

Kim, J.G., Yousef, A.E. and Dave, S. Application of Ozone for enhancing safety and quality of Foods: A Review. J. Fd. Protect., 1999, 62, 1071-1087.

Wade, W.N., Scouten, A.J., McWatters, K.H., Wick, R.L., Demirci, A., Fett, W.F. and Beuchat, L.R. Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts. J. Fd. Protect., 2003, 66, 44-51.

Otto, C., Zahn, S., Rost, F., Zahn, P., Jaros, D. and Rohm, H. Physical methods for cleaning and disinfection of surfaces. Fd. Engg. Rev., 2011, 3, 171-188.

Thanomsub, B., Anupunpisit, V., Chanphetch, S., Watcharachaipong, T. Poonkhum and Srisukonth, C. Effects of ozone treatment on cell growth and ultrastructural changes in bacteria. J. Gen. Appl. Microbiol., 2002, 48, 193-199.

Jitrakam, N., Mai, C., Whangchai, K., Mai, C., Uthaibutra, J. and Mai, C. Effect of ozone on microbial contaminants and aflatoxin reduction of dried chilli (Capsicum frutescens L.) FAO., (2010). Retrieved Octobar 21, 2016, from. http://agris.fao.org/agris-search/ search.do?recordID=TH2010000705.

Emer, Z., Akbas, M.Y. and Ozdemir, M. Bactericidal activity of ozone against Escherichia coli in whole and ground black peppers. J. Fd. Protect., 2008, 71, 914-917.

Torlak, E., Sert, D. and Ulca, P. Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano. Int. J. Fd. Microbiol., 2013, 165, 276-280.