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- Golden, Chase E.; Berrang, Mark E.; Kerr, William L.; Harrison, Mark A.
- Innovative food science & emerging technologies 2019 v.52 pp. 256-261
- Salmonella enterica; black pepper; chlorine dioxide; cumin; food industry; food safety; sesame seed; storage time
- ... Salmonella enterica is a major food safety issue for the spice industry. Slow-releasing chlorine dioxide (ClO2) gas from self-contained sachets, which can be employed in a small-scale operation, was evaluated for its effectiveness in reducing Salmonella contamination on black pepper, cumin, and sesame seed. Three levels of chlorine dioxide gas (100, 200, or 500 mg ClO2/kg spice) were applied to Sa ...