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Abstract
Black pepper is known as the king of spices due to its widespread use around the world. Unfortunately, black pepper is frequently contaminated with Salmonella during farming or processing. With spices being the vector for several foodborne outbreaks over the past two decades, it is crucial to ensure that inactivation methods are effective and well-understood. Therefore, we conducted a systematic review and meta-analysis of available literature that provides data for Salmonella survival when facing different inactivation treatments. We also developed secondary predictive models when sufficient survival data were available. Water activity, temperature, and the sample matrix were shown to have a strong influence on the outcome of most treatments, but in many cases, their impact has not been thoroughly investigated. Relative humidity (RH) was a relevant predictor for chlorine dioxide-based (ClO2) treatments, but concentration was not. This work provides critical information for developing risk management strategies. It also provides information for researchers to develop new technologies and to optimize existing methods.