The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)

Rico, Catherine W.; Kim, Gui‐Ran; Ahn, Jae‐Jun; Kim, Hyun-Ku; Furuta, Mamoru; Kwon, Joong‐Ho

doi:10.1016/j.foodchem.2009.08.005

Cited by 98 publications

(73 citation statements)

References 21 publications

(26 reference statements)

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“…These values were higher than those obtained by Gallardo-Guerrero et al (2010), Rico et al (2010) and Calvo and Torres (2010). However, the high levels of fecal coliform found indicated that better processing practices should be implemented in order to avoid exceeding the recommended safe level (<100 coliform/g) (PELCZAR; CHAN; NOEL, 2005).…”

Section: Microbiological Quality Of Paprika Powdersmentioning

confidence: 63%

Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

et al. 2013

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Section: Microbiological Quality Of Paprika Powdersmentioning

confidence: 63%

Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

et al. 2013

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“…Irradiated chamomile powder showed a low moisture content compared with the control. Rico et al (2010) found that irradiation of dried red pepper with 10 kGy EB -electron beam, GI -gamma irradiation. www.food.actapol.net/ promoted a reduction in the moisture.…”

Section: Effect Of Gamma Ray and Electron Beam On Moisture And Ash Comentioning

confidence: 99%

Control of natural microorganisms in chamomile (Chamomilla recutita L.) by gamma ray and electron beam irradiation

Al-Bachir¹

2017

Acta Sci Pol Technol Aliment

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“…The contamination level of yeast ranged from 1 to 4 log CFU/g and that of mold ranged from 1 to 3 log CFU/g, while A. flavus was not detected in any analyzed samples (Table 3). Contamination levels of yeast and mold have been reported as 3.1～3.7 log CFU/g in red pepper powders (24,25). The foodborne pathogens, Salmonella spp., L. monocytogenes and S. aureus were not detected in the analyzed samples.…”

Section: Microbial Contamination In Packaged-red Pepper Powdersmentioning

confidence: 99%

Microbiological Contamination of Fresh-Red Pepper and Packaged-Red Pepper Powder in South Korea

Jeong¹,

Jo²,

Koo³

et al. 2010

JFN

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The aim of this study was to determine microbiological contamination of fresh-red pepper and packaged-red pepper powder commercially available in South Korea. Thirty-seven fresh-red peppers were collected from 5 farms and 31 packaged-red pepper powders were purchased from retail markets in South Korea. Foodborne pathogens (Escherichia coli, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus), total viable counts, Enterobacteriaceae, coliforms, yeast and mold, and Aspergillus flavus were determined. Detection percentage of contamination of Bacillus cereus in fresh-red pepper was 8.1%, which was lower than the 39% of detection rate in packaged-red pepper powder. The contamination level of Bacillus cereus was 1～3 log CFU/g in packaged-red pepper powder. Escherichia coli was detected in 5.4% of fresh-red pepper samples and was not detected in packaged-red pepper powder. Enterobacteriaceae and coliforms were detected in both of fresh-red pepper and packaged-red pepper powders. Foodborne pathogens, except Bacillus cereus and Escherichia coli, were not detected.

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The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)

Cited by 98 publications

References 21 publications

Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

Control of natural microorganisms in chamomile (Chamomilla recutita L.) by gamma ray and electron beam irradiation

Microbiological Contamination of Fresh-Red Pepper and Packaged-Red Pepper Powder in South Korea

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