Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of Salmonella and Enterococcus faecium in whole black peppercorn

This research investigated the effect of temperature and relative humidity (RH) conditions during ethylene oxide (EtO) fumigation for inactivation Salmonella Enterococcus faecium NRRL B-2354 on whole black peppercorns. Black peppercorn samples were inoculated with a five-strain cocktail or E. inoculum. EtO (735.3 mg/L) was conducted at different treatment temperatures (46, 53, 60 °C) RH levels (30,40, 50%) exposure times (2–180 min). The temperature, RH, time exhibit significant linear effects microbial inactivation. Bacterial described by Weibull model R2 > 0.70 RMSE < 0.20 log CFU/g all conditions. concave upward trend indicated tailing effect. data also used to develop response surface as function predict reduction fumigation. developed models predicted reductions 0.48 0.45 andE. faecium, respectively. Technical information developing validating could be estimated based model.