Decontamination of Escherichia coli on dried onion flakes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies

Among spices, onion flakes (OF) and black pepper (BP) are commonly used ingredients in domestic cooking; however, spices have been shown to be highly contaminated with pathogenic bacteria bacterial spores. A novel method applying a treatments of Ozone Ultraviolet (UV, 255nm) Infra-red (IR) light different combinations was assessed for its efficiency decontaminating OF BP. In this study, untreated samples, as purchased, were inoculated 9.5 × 105 cfu/mL Escherichia coli (MG1655) exposed each treatment alone combination ozone sequentially followed by UV/IR, UV/IR combined ozone. difference response towards the among types high efficacy Typically 3 log reductions observed ozone, UV IR. The sequential IR gave improved results than individual ones, 99.99% E. inactivation, shorter exposure duration (2.5 5 min) min). effect (ozone 2.5 min, 10 yielded reduction 2.69 4.20 BP respectively, greater additive alone. lamp modulated reduce excessive temperature rise. This prototype very effective spices. Further studies should conducted validate effectiveness on decontamination various strains.