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Spices Sterilization - Method and Equipment Required


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#1 sarfaraz

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Posted 06 August 2008 - 06:39 AM

Hello

Anyone knows the exact process required to minimize microbial load of spices as well as aflatoxin level minimization. Through sterilization or any other suitable method?

Hope any one give me some good ways.


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#2 Simon

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Posted 08 August 2008 - 11:02 AM

Can anyone help Sarfaraz please?


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#3 Jean

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Posted 08 August 2008 - 02:00 PM

Dear Sarfaraz,

From my knowledge, Spices are sterilized using Steam and ETO (ethylene oxide) and have heard that in US they require the spices to be irradiated.


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#4 Hongyun

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Posted 14 August 2008 - 12:53 AM

Hi Sarfaraz,

Did Jean's reply helped you? Those are the common methods used to sterilize herbs and spices. If you are looking for machinery suppliers, can just search via Yahoo and tons of results will come your way.

Both irradiated and EtO treatment are still the best way to sterilize and keep their nutritional values. But both methods have had limitations with some countries' food regulations.

Whereas Steam sterilization has been accepted by all, but can cause the natural color pigments to fade, and also a reduction of nutrients... It may also increase the water activity if not dried properly after steam ster and cause mold attacks later during storage.

To minimize aflatoxin poisoning, I think the best way is to check all incoming raw materials, see if they are moldy, then them for aflatoxin tests, etc... Once aflatoxins are present in the raw material, I don't think there is anyway to remove it, or is there, anyone?


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#5 a_andhika

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Posted 26 August 2008 - 11:06 AM

Once aflatoxins are present in the raw material, I don't think there is anyway to remove it, or is there, anyone?


Dear Hongyun,

As far as I am concern, the aflatoxin level is stil permissible in certain value. And I dont think its possible to have a zero aflatoxin value, considering the nature of the spices. But I've heard a "Blanching" process would certainly decrease aflatoxins level in spices.

BTW, do you have any regulation of maximum microbial contents in spices products? In my country, we use max. 1x10^6 for TPC, max. 1x10^3 for coliform, negative for E. coli and Salmonella, and 1x10^4 form Yeast and Mold. DO you have any other standards? Frankly spekaing, our supplier is unable to achieve within those standards, so we have to choose the irradiation ways (and its so expensive). Steam sterilization seems a good alternative, do you have the link? Highly appreciate if you would tell me.

Regards,


Arya
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#6 Hongyun

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Posted 26 August 2008 - 12:32 PM

Hi Arya,

Yes, you are right. As long as amount of aflatoxin is within the specifications and the country's regulation, it's OK for use. But once the toxin is produced by molds present in the food, it will not be destroyed by means of sterilization.

Though wikipedia states that there are a few methods to deactivate the mycotoxins by using enzymes, yeast or bacterial strains.

Blanching is a short heat treatment, usually for vegetables, whereby you boil the vegetables for a short period of time and then rinsing them under cold water. It destroys some bacterial and enzymes, delaying the spoilage of the food further.

The specifications you stated here are pretty standard for herbs and spices. If you need a supplier for herbs and spices, you can PM me your e-mail and I will try to contact the Indonesia office to see if they are able to supply your Company.

They have steam sterilized and EtO treated herbs/spices.


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"World Community Grid made it possible for us to analyze in one day the number of specimens that would take approximately 130 years to complete using a traditional computer."

- Dr. David J. Foran, professor and lead researcher at The Cancer Institute of New Jersey, UMDNJ-Robert Wood Johnson Medical School.




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#7 a_andhika

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Posted 27 August 2008 - 01:21 AM

Dear Hongyun,

Now I know why your answer is so specific and comprehensive:) Okay, I'll PM my e-mail to you. I wonder if this discussion can lead into good relationship among us:)

Regards,


Arya


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#8 Bhadresh

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Posted 31 August 2008 - 07:52 AM

Hello

Anyone knows the exact process required to minimize microbial load of spices as well as aflatoxin level minimization. Through sterilization or any other suitable method?

Hope any one give me some good ways.


Hi Sarfaraz, Yes the steam sterilizer method is the best for reducing micro load of spices which are in dry form whether in whole form or powder. Even the steam sterile method is sucessful in onion flakes and garlic flakes too. I know this b'coz i have manufactured the same machine. You can email me any time for further more information as i cannot post my contact information in any post as it is against the rule of the forum.
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