Hot red pepper powder as a safe alternative to antibiotics in organic poultry feed: An updated overview

The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 °C for 5–20 min) and DBD plasma (5–20 min). Treatment with MH and DBD plasma alone for 5–20 min resulted in reductions of 0.23–1.43 and 0.12–0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥6.0 log CFU/g. The largest synergistic values (4.24–4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5–15 min DBD plasma. The values of Hunter color ‘‘L’’, ‘‘a’’, and ‘‘b’’, were not significantly different from those of the untreated sample and that with the combination of MH (60 °C for 5–20 min) and DBD plasma (5–20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

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Physicochemical Properties and Sensory Evaluation for the Heat Level (Hot Taste) of Korean Red Pepper Powder

Preventive Nutrition and Food Science ◽

10.3746/pnf.2012.17.1.029 ◽

2012 ◽

Vol 17 (1) ◽

pp. 29-35 ◽

Cited By ~ 4

Author(s):

Kyung-Hyung Ku ◽

Kyung-A Lee ◽

Jae-Bok Park

Keyword(s):

Physicochemical Properties ◽

Sensory Evaluation ◽

Red Pepper ◽

Pepper Powder ◽

Red Pepper Powder

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Comparison of a Newly Developed Liquid Chromatography with Tandem Mass Spectrometry Method and Enzyme-Linked Immunosorbent Assay for Detection of Multiple Mycotoxins in Red Pepper Powder

Journal of Food Protection ◽

10.4315/0362-028x.jfp-17-006 ◽

2017 ◽

Vol 80 (8) ◽

pp. 1347-1354 ◽

Cited By ~ 7

Author(s):

Sunyoung Kim ◽

Sanghee Lee ◽

Tae-Gyu Nam ◽

Dongwon Seo ◽

Miyoung Yoo

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Red Pepper ◽

Enzyme Linked Immunosorbent Assay ◽

Tandem Mass ◽

Powder Samples ◽

Pepper Powder ◽

Red Pepper Powder ◽

Detection And Quantification

ABSTRACT In this study, we aimed to establish a method for determination of multiple mycotoxins such as aflatoxins, ochratoxin A, and zearalenone in red pepper powder samples based on the quick, easy, cheap, effective, rugged, and safe (QuEChERS) approach for extraction and cleanup, with detection and quantification by high-performance liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) in both positive- and negative-ion modes. The developed LC-MS/MS analytical method was compared with an enzyme-linked immunosorbent assay (ELISA) to improve the reliability of our developed method. The linearity, precision, and accuracy were validated for the LC-MS/MS methods. The results obtained with the LC-MS/MS were linear, with a correlation coefficient (R2) of >0.998. The limits of detection and quantification for mycotoxins were 0.07 to 0.71 μg/kg and 0.20 to 1.81 μg/kg, respectively. Intra- and interday precision tests (expressed as the relative standard deviation) for each analyte were 1.58 to 5.97% and 0.97 to 9.01%, respectively. Average recoveries were 85.70 to 94.99%. The validation results for the ELISA were linear (R2 > 0.995), and recoveries were 77.13 to 93.93%. Both analytical methods were applied to determine the presence of mycotoxins in commercial red pepper powder samples from South Korea. Four of the total 56 samples were contaminated with aflatoxins, and 6 samples were contaminated with ochratoxin A; these results were consistent for the two methods (P > 0.05). Therefore, our developed LC-MS/MS with QuEChERS approach for determination of multiple mycotoxins may be useful for controlling the quality and safety of red pepper powder.

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Swift probabilistic risk assessment model of chemical hazards in food by tiered approach: A case study of pesticide residues in packaged red pepper powder

Food Science and Biotechnology ◽

10.1007/s10068-013-0159-9 ◽

2013 ◽

Vol 22 (3) ◽

pp. 881-886

Author(s):

Hyun Jung Kim ◽

A-Ram Jeong ◽

You Shin Shim

Keyword(s):

Risk Assessment ◽

Pesticide Residues ◽

Assessment Model ◽

Red Pepper ◽

Risk Assessment Model ◽

Tiered Approach ◽

Chemical Hazards ◽

Pepper Powder ◽

Red Pepper Powder

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Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on Reduction of Bacillus cereus in Red Pepper Powder

10.20944/preprints201912.0335.v1 ◽

2019 ◽

Author(s):

Eun Bi Jeon ◽

Man-Seok Choi ◽

Ji Yoon Kim ◽

Shin Young Park

Keyword(s):

Bacillus Cereus ◽

Dielectric Barrier Discharge ◽

Barrier Discharge ◽

Synergistic Effects ◽

Combined Treatment ◽

Red Pepper ◽

Dbd Plasma ◽

Dielectric Barrier ◽

Pepper Powder ◽

Red Pepper Powder

The synergistic efficacy of combined treatment mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 ℃ for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5~20 min resulted in reductions of 0.23~1.43 and 0.12~0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder and resulted in log-reductions of ≥ 6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5~15 min DBD plasma. Hunter color ‘‘L’’, ‘‘a’’, and ‘‘b’’ values of the combination-treated samples were not significantly different from those of non-treated samples. Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

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