Tema Process Pasteurization and Sterilization of Spices, Herbs and Grains

Sterilization and pasteurization of spices, herbs and grains

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. Steam pasteurization and sterilization is suitable for spices, herbs, botanicals, seeds, including both whole products and ground products.

Microbial Safety in Spices, herbs, seeds and nuts

The World is changing, Consumers want healthy foods which are not treated with processes that may leave behind chemical residues or create toxins. Therefore the Natural steam sterilization/pasteurization with pure steam has gained significantly in popularity. Short exposure at moderately high temperatures allows for effective decontamination of whole or ground spices, herbs, botanicals, seeds with a reduced impact on product quality.