Dry Ingredient Sterilization
We are looking for the best process to add a kill step of pathogens (salmonella and Ecoli) to our dry ingredients.
1) in order to kill pathogens products should be heated to 160F plus, is this correct?
2) once heated to desirable temperature what are the cool down steps to minimize additional bacteria growth?
We are trying to avoid a full kill sanitizing of the product due to heat damage at 200 degrees.
Dry heat is different than wet heat, if you use a dry process, you will likely need much higher temperatures and exposure times.
vacuum assisted steam seems to be a popular option for whole spices, if you aren't organic there are some gas fumigation treatements or irradiation that could work.
Hi,
FurFarmandFolk is right - the time/temperture profile and the product stress might increase dramatically. And may change the ingredient itself (-> texture etc.)
- What kind of dry ingredient? For what kind of finished products?
- What is the bioburden?
- How many logs? Sterile (head line) or free from pathogens?
Rgds
moskito
The product is dried and milled leaf powder, very fine and very dry.
- Finished product is taken as tea or as is (dry powder) no further processing
- We are looking for free from pathogens - not looking to kill all bacteria only pathogens (e.coli, samonella ect.. )
I've been giving this a lot of thought -
- Would a cure oven with good heat movement work? Heat to 170F and hold for 1 hour?
- What about UV light?
Thank you