Gaseous treatments with ClO₂ and O₃ on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of gaseous antimicrobial intervention with ClO₂ or O₃ to reduce foodborne pathogens (Shiga toxin-producing Escherichia coli, serovars of Salmonella enterica, and Listeria monocytogenes) inoculated on almonds and peppercorns maintained under various conditions. Almonds were treated for over 4 or 6 h. Peppercorns were treated for over 2.5 or 4 h. Gaseous O₃ treatment was used for 6 h on almonds and 2 or 4 h on peppercorns. Additionally, the effects of relative humidity (RH) during the treatment of peppercorns and post-treatment heating on almonds were evaluated. Heating at 65 °C post-ClO₂ treatment yielded the highest bacterial log reduction of 4.6 CFU/g on almonds, while 80% RH resulted in 3.7-log bacterial reduction on peppercorns. Gaseous O₃ resulted in maximum log reductions of 1.3 and 2.5 CFU/g on almonds and peppercorns, respectively. No visual damage was observed. In conclusion, ClO₂ was more efficient than O₃ and the treatment can be incorporated into industrial practices.

据报道，在低水分食品（LMF）上用ClO ₂和O ₃进行气态处理可有效减少细菌，却不影响食品的外部质量。但是，这些研究规模较小，限制了它们在LMF行业的应用。我们旨在评估用ClO ₂或O ₃进行气态抗菌干预以减少食源性病原体（产生志贺毒素的大肠杆菌，肠炎沙门氏菌的血清型和单核细胞增生李斯特氏菌的有效性）。）接种在维持各种条件的杏仁和花椒上。将杏仁处理4或6小时以上。花椒处理超过2.5或4小时。在杏仁上使用气态O ₃处理6小时，在胡椒上使用2或4小时。另外，评估了在处理花椒和在杏仁上进行后加热期间的相对湿度（RH）的影响。ClO ₂处理后于65°C加热时，杏仁的细菌对数减少最高，为4.6 CFU / g，而相对湿度为80％时，胡椒子减少3.7 log（对数）。气态O ₃可使杏仁和花椒的最大对数减少量分别为1.3和2.5 CFU / g。没有观察到视觉损伤。总之，ClO ₂比O更有效₃，处理方法可以纳入工业实践。