Decontamination of Escherichia coli on dried onion flakes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies

Abstract

inactivation, and a shorter exposure duration with ozone (2.5 and 5 min) and UV and IR (2.5 and 5 min). The combined effect (ozone 2.5 min, UV and IR 10 min) yielded a log reduction of 2.69 and 4.20 for OF and BP respectively, greater than the additive effect of the individual treatments alone. The IR lamp was modulated to reduce excessive temperature rise. This novel prototype was shown to be very effective in decontaminating spices. Further studies should be conducted to validate the effectiveness of this method on decontamination of various bacterial strains.

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