FOOD IRRADIATION, JAPAN
Online ISSN : 1884-3611
Print ISSN : 0387-1975
Original
Analysis of Growth Behavior of Contaminated Microorganisms Within Meat Products Containing Decontaminated Paprika Powder
Toshio SakaiEtsuko IshikawaKazuko KoikeMasakazu Furuta
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JOURNALS FREE ACCESS

2012 Volume 47 Issue 1 Pages 11-18

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Abstract

Bacillus spores are most popular contaminant with spices. Spores can survive after decontamination treatment because of their high resistance against heat, antimicrobial agents, and irradiation.We observed that supersteam-heated paprika powder showed a retarded growth of survivors within sausage mixtures. In this study, we employed calorimetry as well as conventional colony counting method to monitor the effects of decontaminated paprika powder on the growth of isolates from untreated paprika powder as well as standard Bacillus subtilis spores. As a result, when the microbes was mixed with the paprika and the sausage, the growth was drastically suppressed, suggesting that paprika powder might contain antimicrobial agents affecting the microbial growth.

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© 2012 JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION
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