Why Steam Sterilization Is the Preferred Method for Spices in the U.S.
Steam sterilization is generally preferred over ethylene oxide (EtO) sterilization for spices in the USA due to a combination of regulatory, safety, environmental, and consumer perception factors. Here’s a breakdown: 1. Regulatory Restrictions on EtO • FDA and EPA regulations on EtO are very strict in the USA. • EtO is classified as a carcinogen, and its use in food processing is highly restricted or [...]
Natural sterilization/pasteurization of products with pure steam
Food safety ! Natural sterilization/pasteurization of products 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 (autoclave) at a temperature that may vary between 102°C and 122°C makes it possible to decontaminate heat sensitive food products without adverse effect on quality. After the thermal steam [...]
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