[High pressure processing of spices in atmosphere of helium for decrease of microbiological contamination]
Bozena Windyga1, Monika Fonberg-Broczek, Halina Sciezyńska
1Zakład Badania Zywności i Przedmiotów Uzytku, Narodowy Instytut Zdrowia Publicznego-Państwowy Zakład Higieny, 00 -791 Warszawa, ul. Chocimska 24. bwindyga@pzh.gov.pl
Roczniki Panstwowego Zakladu Higieny
|February 21, 2009
Summary
High Pressure Processing (HPP) in a helium atmosphere effectively decontaminates spices like coriander and caraway. This method significantly reduces microbial load, improving spice safety and quality.
Area of Science:
- Food Science
- Microbiology
- Food Engineering
Context:
- Spices like coriander and caraway are susceptible to microbial contamination.
- Traditional decontamination methods can impact spice quality.
- High Pressure Processing (HPP) offers a non-thermal alternative for food preservation.
Purpose:
- To evaluate the microbiological decontamination efficacy of HPP combined with elevated temperatures in a helium atmosphere for coriander and caraway.
- To determine the impact of pressure, temperature, and treatment time on microbial reduction.
- To assess the influence of water content on HPP effectiveness.
Summary:
- HPP treatments were applied to spices at 800-1000 MPa and 60-121°C for 30 minutes in a helium atmosphere.
- Aerobic mesophilic bacteria counts were reduced by approximately 2 log cycles.
- Complete elimination of coliforms, yeasts, and molds was achieved.
- Treatment efficacy was influenced by the water content of the spice samples.
Impact:
- This study demonstrates that HPP under helium atmosphere is a viable technology for enhancing the microbiological quality and safety of spices.
- The findings suggest optimized HPP parameters can lead to significant microbial reduction without compromising spice characteristics.
- This research contributes to developing advanced food processing techniques for microbial decontamination.
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