Analysis of the microbial contamination levels in dried red pepper during production
| Autor: | Hyun Ju Kim, Eunjung Roh, Theresa Lee, Won-Il Kim, Gyusuck Jung, Se-Ri Kim, Seungdon Lee, Bohyun Yun, Nguyen Bao Hung |
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| Rok vydání: | 2018 |
| Předmět: |
Red peppers
biology Chemistry fungi food and beverages Indicator bacteria Contamination Clostridium perfringens biology.organism_classification medicine.disease_cause theater Coliform bacteria Listeria monocytogenes Pepper Listeria medicine lipids (amino acids peptides and proteins) Food science theater.play Food Science |
| Zdroj: | Korean Journal of Food Preservation. 25:279-287 |
| ISSN: | 2287-7428 1738-7248 |
| DOI: | 10.11002/kjfp.2018.25.2.279 |
| Popis: | The purpose of this study was to investigate the main source of contamination of dried red pepper by assessing microbial loads on red peppers, washing water, washing machines, harvesting containers, and worker gloves that had come in contact with the dried red pepper. To estimate microbial loads, indicator bacteria (total bacteria, coliform bacteria and Escherichia coli) and pathogenic bacteria (E. coli O157:H7, Salmonella spp., Listeria monocytogenes, and Clostridium perfringens) were enumerated. The results showed that the numbers of indicator bacteria increased significantly after washing red peppers compared with that before washing (p |
| Databáze: | OpenAIRE |
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