You’re correct. The hypochlorite treatment was/is focused on seed > sprout processors. The draconian nature of the procedure reflects the well-documented potential for rapid amplification of any “low” levels of Salmonella in the raw material (or subsequently acquired) during the germination process, eg -
A little background is maybe useful as noted post #5 . I deduce the thread is related to current items like this –
All the incriminated product (so far) reported seems to be the sprouted powder although the seed (origin X) is obviously a possible source (plus the process of course) eg –
Chia powder is made by sprouting the seeds and then grinding up the sprouts. Since sprouts are a common vehicle for pathogens, Gieraltowski said this process may be amplifying the contamination of the seeds.
So I guess any buyer’s immediate necessity is focussed on how to ensure seed material is Salmonella free.
And as you originally commented, this goes back to the (seed) process. I assume the latter is everywhere similar to that shown in Sushil’s attachment, ie without a bacterial “elimination” step.
The document (1999) quoted in post #11 contains another general comment –
Contamination of seeds appears to be sporadic and usually at low levels.
I don’t know if this is still a representative global comment.? Hopefully not. I think I noticed a comment in one recent publication that this (May-June 2014) incident is the first reported pathogen problem related to “Chia seeds”.
I daresay further data on the raw materials / processes in current outbreak will appear in due course although news now seems to have gone rather quiet ?
To return to the OP, possible control methods will, as noted, depend on a risk assessment/DATA. I would imagine that all the methods mentioned in previous post (seemingly heat is now excluded) are theoretically usable but whether acceptable to RTE product/customer/destination/cost no idea. Radiation would perhaps demand more validation than the others from a USA POV ?
Rgds / Charles.C
PS - i also noticed this UK comment via parallel forum news thread -
PPS - I should have noted that as implied in Caboose's previous post, if you are certain that yr product is for direct consumption and "free" of significant micro.pathogens like salmonella it is probably (not my product area of expertise) not necessary to use elevated hypochlorite levels as for sprouts procedure. Routine raw vegetable / fruit lines for RTE products use levels nearer max. 100 ppm AFAIK albeit the likely reduction of any pathogens present is maybe max 2D rather than 5-6