[High pressure processing of spices in atmosphere of helium for decrease of microbiological contamination].
The aim of the study was to investigate the microbiological decontamination of coriander and caraway when HPP technology was applied in elevated temperature in helium atmosphere. The HPP and heat treatment was conducted for 30 minutes at 800 and 1 000 MPa and temperature range was 60 - 121 degrees C. Contamination with aerobic mesophilic bacteria was decreased by about 2 logarithmic cycles. Total elimination of coliform and yeast and moulds was observed. The efficacy of HPP treatment under helium atmosphere depended on the content of the water in tested samples. It can be concluded that high pressure treatment under atmosphere of helium, combination of proper high pressure and time improved the microbiological quality of spices.
Windyga
Bozena
B
Zakład Badania Zywności i Przedmiotów Uzytku, Narodowy Instytut Zdrowia Publicznego-Państwowy Zakład Higieny, 00 -791 Warszawa, ul. Chocimska 24. bwindyga@pzh.gov.pl
Fonberg-Broczek
Monika
M
Sciezyńska
Halina
H
Skapska
Sylwia
S
Górecka
Krystyna
K
Grochowska
Anna
A
Morawski
Andrzej
A
Szczepek
Janusz
J
Karłowski
Kazimierz
K
Porowski
Sylwester
S
D001419:Bacteria / Q000254:growth & development*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006874:Hydrostatic Pressure; D017365:Spices / Q000382:microbiology*