This thesis study investigated the use of hydrogen peroxide vapor (HPV) to reduce Salmonella in whole black pepper. It utilized our 0-400 ppm peroxide test strip to determine the concentrations of peroxide. Treatments were tested at different temperatures and exposure times, with microbial reductions measured immediately and at two later storage points. While HPV treatment did reduce Salmonella, it did not achieve pasteurization-level inactivation. The reduction was more influenced by storage time than by temperature or exposure duration. Residual hydrogen peroxide was still present on the peppercorns after storage. Quality tests showed no significant changes in key characteristics like flavor compounds and antioxidant properties, though treated samples did show some color changes. The study highlights the potential of HPV for microbial reduction but notes that further process adjustments are needed for it to be a viable pasteurization method.
