The Indian Journal of Nutrition and Dietetics

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Development of Ingenious Technique for Salmonella Decontamination of Spices Using Hybrid Technology of Ozone-Pulsed UV


Affiliations
1 Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, India
2 Eesavyasa Technologies Pvt.Ltd., Hyderabad, India
     

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This study was conducted to evaluate the efficacy of using hybrid technology of ozone pulsed UV to decontaminate Salmonella on spices such as chilli and pepper. The effect of ozone in combination with UV was tested against the pure culture of Salmonella. The results indicated that 0.2 ppm concentration of ozone was very effective in reducing (2 log reduction) the Salmonella population. Effect of ozone and extended duration of UV on Salmonella showed a significant reduction at 0.2 ppm (5 log), 0.8 ppm (2 log) and 1.4 ppm (5 log) along with 20 min of extended UV exposure. Inactivation of Salmonella in chilli (six trials) and their log reduction by ozone with extended UV indicated a significant reduction of 1 log at 1.4 ppm conc. of ozone and 15 min of exposure time along with 30 mins of UV exposure. Similarly 2 log reduction of Salmonella was observed in pepper. Analysis of moisture, ash and fat content of ozone treated and non treated spice samples indicated that they are not significant to each other. The results demonstrated that the hybrid technology of ozone pulsed UV is an effective alternative microbial reduction technique for spices.

Keywords

Hybrid Technology, Ozone Pulsed UV, Fumigator, Spices, Decontamination, Salmonella.
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  • Development of Ingenious Technique for Salmonella Decontamination of Spices Using Hybrid Technology of Ozone-Pulsed UV

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Authors

V. Sudershan Rao
Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, India
D. P. Chakravarthy
Eesavyasa Technologies Pvt.Ltd., Hyderabad, India
R. Naveen Kumar
Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, India

Abstract


This study was conducted to evaluate the efficacy of using hybrid technology of ozone pulsed UV to decontaminate Salmonella on spices such as chilli and pepper. The effect of ozone in combination with UV was tested against the pure culture of Salmonella. The results indicated that 0.2 ppm concentration of ozone was very effective in reducing (2 log reduction) the Salmonella population. Effect of ozone and extended duration of UV on Salmonella showed a significant reduction at 0.2 ppm (5 log), 0.8 ppm (2 log) and 1.4 ppm (5 log) along with 20 min of extended UV exposure. Inactivation of Salmonella in chilli (six trials) and their log reduction by ozone with extended UV indicated a significant reduction of 1 log at 1.4 ppm conc. of ozone and 15 min of exposure time along with 30 mins of UV exposure. Similarly 2 log reduction of Salmonella was observed in pepper. Analysis of moisture, ash and fat content of ozone treated and non treated spice samples indicated that they are not significant to each other. The results demonstrated that the hybrid technology of ozone pulsed UV is an effective alternative microbial reduction technique for spices.

Keywords


Hybrid Technology, Ozone Pulsed UV, Fumigator, Spices, Decontamination, Salmonella.

References