INNOVATION IN FOOD SAFETY: Evaluation of the effect of ozone combined with moderate heat treatment on Salmonella inactivation in black pepper and wheat grains: A Sustainable Approach for the Food Industry

• Grant number: 24/20257-0
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: August 01, 2025
• End date: July 31, 2028
• Field of knowledge: Agronomical Sciences - Agricultural Engineering - Process Engineering of Agricultural Products
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Eugenio da Piedade Edmundo Sitoe
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The microbiological safety and post-harvest stability of black pepper (Piper nigrum) and wheat (Triticum aestivum) are critical issues that affect both public health and the competitiveness of the Brazilian food industry on the global market. Black pepper is widely valued for its aromatic and preservative properties, while wheat is one of the most widely grown and consumed cereals in the world. However, both products face significant challenges related to contamination by pathogens such as Salmonella spp., one of the main causes of food-borne illness outbreaks. Contamination of black pepper often occurs during inadequate processing and storage, while wheat grains are particularly vulnerable in hot and humid climates, conditions that favour the growth of fungi and bacteria. In Brazil, one of the largest food exporters, these problems result in container returns and financial losses that can reach millions of dollars annually. Globally, food illnesses affect around 600 million people, often with serious complications associated with Salmonella spp infections. Given this scenario, this project aims to develop innovative and effective strategies to guarantee the microbiological safety and quality of black pepper and wheat grains, without compromising their sensory properties or causing adverse environmental impacts. The aim is to apply ozone at optimised concentrations, in association or not with a moderate heat treatment, to inactivate Salmonella spp. in black peppercorns and wheat. It is hoped that this integrated approach will result in a significant reduction in the microbial load, while preserving the quality attributes of the grains. The implementation of these technologies could provide a solid scientific basis for adopting more sustainable practices and responding to the demands of international markets regarding the availability of safe products.