“…Treatment of black pepper with compressed oxygen or carbon dioxide at 100℃ for 40 min reduced bacterial counts to 2.0 and 2.9 log CFU/g, respectively, below the 3 log CFU/g target in the present study. Compared to other studies on decontamination of black pepper with approximately the same initial bacterial load, pressurization with carbon dioxide at 100℃ for 50 min produced microbial inactivation similar to irradiation with gamma rays at 10 kGy, and the impact of gas pressurization at 100℃ for 30 min was greater than liquid pressure treatment with 1000 MPa at 100℃ for 30 min (Skapska et al, 2003;Waje et al, 2008). Bacterial inactivation in white and black pepper was impacted by treatment 6,Hexane;7,8,9,10,11,Camphene;12,Sabinene;13,14,Phellandrene;15,16,17,18,Limonene;19,20,21,Linalool;22,23,24,25,Copaene;26,27,28,29,30, β-Selinene.…”