Black pepper (Piper nigrum L.) bacterial decontamination by sterilization and  microwave treatments

Marijana Djordjević; Meta Sterniša; Sonja Smole Možina; Sándor Beszédes; Dragana Šoronja Simović; Cecilia Hodúr; Aleksandar Jokić; Zita Šereš

doi:10.14232/analecta.2019.2.1-5

Authors

Marijana Djordjević University of Novi Sad, Faculty of Technology http://orcid.org/0000-0003-4099-3695
Meta Sterniša University of Ljubljana, Biotechnical Faculty http://orcid.org/0000-0002-2414-3618
Sonja Smole Možina University of Ljubljana, Biotechnical Faculty http://orcid.org/0000-0001-7949-8128
Sándor Beszédes University of Szeged, Faculty of Engineering https://orcid.org/0000-0003-2301-765X
Dragana Šoronja Simović University of Novi Sad, Faculty of Technology http://orcid.org/0000-0001-8027-5677
Cecilia Hodúr University of Szeged, Faculty of Engineering
Aleksandar Jokić University of Novi Sad, Faculty of Technology
Zita Šereš Faculty of Technology, University of Novi Sad http://orcid.org/0000-0001-8384-7562

DOI:

https://doi.org/10.14232/analecta.2019.2.1-5

Keywords:

black pepper, drying, microwave irradiation, bacterial decontamination

Abstract

Microbial number reduction in spices through various treatments represents a necessity considering possible changes which may occur during spices’ storage and application in food resulting in public health risk. The present study was conducted in order to examine the effects of sterilisation and microwave irradiation treatments on total mesophilic aerobic bacteria (TMAB) and bacterial spore content reduction in black pepper. Treatments applied were: sterilisation at 130 °C during 30, 60 and 90 min; and microwave irradiation at a power level of 600 W during 1.5, 3, and 5 min. Prolongation of the sterilisation treatment expressed positive influence on TMAB and bacterial spore reduction in black pepper.

Compared to the sterilisation, microwave irradiation treatment exhibited better results in terms of black pepper decontamination. Maximal decontamination regarding TMAB and bacterial spore was achieved in black pepper samples treated with microwave irradiation during 3 min. The present results suggest that microwave irradiation could be applied in black pepper decontamination considering better effectiveness compared to the sterilisation treatment.

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