Gaseous chlorine dioxide technology for improving microbial safety of spices

In this study, black peppercorns and cumin seeds were inoculated with a five-serotype cocktail of Salmonella or its surrogate Enterococcus faecium NRRL B-2354. The samples (ca. 107 CFU/g) treated by ClO2 gas at different concentrations (5, 10, 15 mg/L) relative humidities (60, 70, 80%) room temperature (25 °C) five exposure times 120, 180, 240, 300 min). More than 5-log reduction was achieved in both spices min treatment mg/L 80% RH. corresponding values for E. 4.36 4.17 log CFU/g seeds, respectively, which significant lower (p < 0.05). Gas concentration, RH, time showed significantly positive linear associations inactivation. appears suitable can be used future process validations using comparable conditions.