Microbial Safety in Spices, a top Priority
A variety of microbial reduction techniques are routinely employed within the industry for reduction of pathogens. These techniques include: fumigants (ethylene oxide and propylene oxide), steam and irradiation. Each technique has advantages and limitations in effectiveness, quality impact and consumer acceptance.
Natural sterilization/pasteurization with pure steam has gained significantly in popularity with the introduction of the continuous HT-ST “In-Flow” steam decontamination process.
The very short contact (20-40 seconds) with high pressure steam at a temperature that may vary between 102°C and 122°C makes it possible to decontaminate heat sensitive herbs, powder and spices without adverse effect on quality.
Suitable for spices, herbs, botanicals, seeds, whole products and ground products