Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of Salmonella in Black Peppercorns (Piper nigrum L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition

Food contamination by Salmonella poses a significant public health risk, rendering products unfit for consumption. This study aimed to evaluate the efficiency of ozone gas (O3), applied in flow and at low pressures, in inactivating Salmonella</i&...

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Huvudupphovsmän:	Handina da Graça Lurdes Langa Massango, Lêda Rita D’Antonino Faroni, Maria Cristina Dantas Vanetti, Ernandes Rodrigues de Alencar, Marcus Vinícius de Assis Silva, Alessandra Aparecida Zinato Rodrigues, Paulo Roberto Cecon, Carollayne Gonçalves Magalhães, Daniele Almeida Teixeira, Letícia Elisa Rossi
Materialtyp:	Artikel
Språk:	engelska
Publicerad:	MDPI AG 2025-06-01
Serie:	Foods
Ämnen:	ozonation <i>Piper nigrum</i> L. <i>Salmonella</i> bacterial inactivation essential oils
Länkar:	https://www.mdpi.com/2304-8158/14/13/2215
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Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition

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