Pasteurization / sterilization
Sterilization and pasteurization
Sterilization reduces total flora by up to 5 logs (logarithmic reduction), while other germs, including pathogens, are completely inactivated: yeast, mold, enterobacteria (E. Coli), coliforms, Salmonella.
SAFESTERIL achieves high performance in microbial load reduction, while maintaining the product’s organoleptic properties. Taste, color and moisture are preserved during the process.
Volatile oil loss is less than 5-10%, which is lower than any other steam treatment system.
Products concerned:
Spices
Dehydrated vegetables
Nuts & hazelnuts
Herbs
Cereals & flour
