Inactivation of Bacillus cereus Spores on Red Chili Peppers Using a Combined Treatment of Aqueous Chlorine Dioxide and Hot-Air Drying.

Abstract

The effect of a combined treatment using aqueous chlorine dioxide (ClO2 ) and hot-air drying to inactivate Bacillus cereus spores on red chili peppers was evaluated. Ten washed and dried pepper samples, each comprising half of a single pepper (Capsicum annuum L.), were inoculated with B. cereus spore suspension. The inoculated samples were washed with… (More)
DOI: 10.1111/1750-3841.13771

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