Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns
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DOI: 10.1016/j.foodcont.2019.106726
Abstract: Abstract The microbial safety of black peppercorns (Piper nigrum L.) has raised concerns due to increasing numbers of reported foodborne outbreaks and food safety alerts. To avoid quality degradation caused by excessive thermal processing, mild… read more here.
Keywords: mild steaming; steaming treatment; inactivation salmonella; black peppercorns ... See more keywords