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

Food contamination by <i>Salmonella</i> poses a significant public health risk, rendering products unfit for consumption. This study aimed to evaluate the efficiency of ozone gas (O<sub>3</sub>), applied in flow and at low pressures, in inactivating <i>Salmonella</i&...

書目詳細資料
發表在:	Foods
Main Authors:	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
格式:	Article
語言:	英语
出版:	MDPI AG 2025-06-01
主題:	ozonation <i>Piper nigrum</i> L. <i>Salmonella</i> bacterial inactivation essential oils
在線閱讀:	https://www.mdpi.com/2304-8158/14/13/2215

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