This study determined the efficacy of UV-C as a decontamination process against some foodborne bacteria in dried whole black peppercorns. Artificially-inoculated Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus were subjected to UV-C with a surface irradiance of 0.43 mW/cm2 and were all found to exhibit a biphasic inactivation pattern with fast log-linear inactivation followed by a tail. Total log reductions (TLR) ranged from 1.92 (S. aureus) to 3.60 log CFU/g (E. coli O157:H7). Increasing the lamp number from 1 to 5 also linearly (R2 = 0.98) increased the surface irradiance from 0.43 to 1.70 and the TLR of the most resistant S. aureus from 1.92 to 2.62 log CFU/g. Quality evaluation showed very small, variable changes in color coordinates, which were not detected by a same/different test involving a 50-member sensory evaluation panel. Mercury deposition was not detected after a maximum exposure time of 90 min to 0.43 and 1.70 mW/cm2. Finally small, non-significant changes in the innate bacterial microflora of the black peppercorns were determined after 90 min-treatment using 1 lamp and 5 lamps, emphasizing the limitation of utility of UV-C as additional decontamination process for post-process-introduced microorganisms. Good Manufacturing Practices throughout the dried black peppercorn manufacturing process were recommended.

中文翻译：

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使用紫外线辐射对干黑胡椒干进行去污。

这项研究确定了UV-C作为干黑胡椒干中某些食源性细菌的去污方法的功效。人工接种的肠炎沙门氏菌，大肠杆菌O157：H7，单核细胞增生性李斯特菌，铜绿假单胞菌和金黄色葡萄球菌均经过0.43 mW / cm2的UV-C照射，并且均显示出双相灭活模式并具有快速log-Log-线性失活，然后是尾巴。总对数减少量（TLR）为1.92（金黄色葡萄球菌）至3.60 log CFU / g（大肠杆菌O157：H7）。灯号也从1线性增加到5（R2 = 0.98）也将表面辐照度从0.43增加到1.70，最抗金黄色葡萄球菌的TLR从1.92增加到2.62 log CFU / g。质量评估显示，颜色坐标的变化很小，在涉及50名成员的感官评估小组进行的相同/不同测试中未检测到。在90分钟的最大暴露时间（0.43和1.70 mW / cm2）后，未检测到汞沉积。最后，使用1灯和5灯处理90分钟后，确定了黑胡椒的先天细菌群落的细微，无明显变化，强调了UV-C用作后处理微生物的附加去污方法的局限性。建议在整个黑胡椒干制造过程中遵循良好生产规范。使用1灯和5灯处理90分钟后，确定黑胡椒的先天细菌菌群无明显变化，强调了UV-C作为后处理微生物的附加去污方法的局限性。建议在整个黑胡椒干制造过程中遵循良好生产规范。在使用1灯和5灯处理90分钟后，确定了黑胡椒的先天细菌菌群无明显变化，强调了UV-C用作后处理微生物的附加去污方法的局限性。建议在整个黑胡椒干制造过程中遵循良好生产规范。