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Is there a treatment to reduce high mold counts on Oregano Ground?

#mold #treatment

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#1 crescentluna

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Posted 30 September 2020 - 08:07 PM

Hi all,

 

Does anyone know if there is a treatment to remove mold from Oregano ground?

 



#2 The Food Scientist

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Posted 30 September 2020 - 08:22 PM

Irradiation?


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#3 kingstudruler1

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Posted 30 September 2020 - 09:02 PM

ethylene oxide, steam, and  irradiation - as TFS stated.

 

in my opinion - spices should always be treated prior to receipt.   numerous recalls.  if the pathogens dont get you, the storage pests might.   spices are full of hazards.   


Edited by kingstudruler1, 30 September 2020 - 09:03 PM.


#4 Agroetika

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Posted 01 October 2020 - 11:41 AM

Hi,
Yes we do steam pasteurization for that contamination type.

 


Hi all,

Does anyone know if there is a treatment to remove mold from Oregano ground?[/quote]

 



#5 crescentluna

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Posted 01 October 2020 - 02:00 PM

Thank you all! 



#6 moskito

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Posted 02 October 2020 - 03:14 PM

Hi,

 

pasteurisation will not kill spores in most cases.

Do you asked for a mechanical removing step after killing step?

IMO it is impossible to remove filamenteous molds.

 

Rgds

moskito



#7 Agroetika

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Posted 05 October 2020 - 04:44 PM

Hi Mosquito,

yes indeed pasteurization is done at low temperature (60-74 C) so most of equipments only do a soft kill of pathogens.

In our case pasteurization is done at 100C for the required time to get ride of the full pathogen contamination.

Molds get killed in 3 min at most and oregano gets a very light dark color and a bit brightness color too.



#8 Charles.C

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Posted 05 October 2020 - 08:16 PM

Hi Mosquito,

yes indeed pasteurization is done at low temperature (60-74 C) so most of equipments only do a soft kill of pathogens.

In our case pasteurization is done at 100C for the required time to get ride of the full pathogen contamination.

Molds get killed in 3 min at most and oregano gets a very light dark color and a bit brightness color too.

Can you provide a Validation that the above treatment eliminates relevant spores ? Offhand, seems improbable.


Kind Regards,

 

Charles.C


#9 Agroetika

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Posted 06 October 2020 - 09:08 PM

Can you provide a Validation that the above treatment eliminates relevant spores ? Offhand, seems improbable.


Hi Charles,
Sorry by delay this reply.
Indeed I ca understand your concern because you don’t know the sterilization equipment we are talking about.
We have a range of PU or F0 to go for the processes and always the limitation is final color Of processed product.

#10 Charles.C

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Posted 07 October 2020 - 06:16 AM

Hi Charles,
Sorry by delay this reply.
Indeed I ca understand your concern because you don’t know the sterilization equipment we are talking about.
We have a range of PU or F0 to go for the processes and always the limitation is final color Of processed product.

 

Hi Agroetika,

Please refer Post 7, "sterilization" is not the same as "pasteurization". (Maybe a language thing ?).

 

I have limited experience with "moulds" but for sure many spores are not readily eliminated at 100degC. Hence my query.


Kind Regards,

 

Charles.C


#11 Agroetika

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Posted 07 October 2020 - 05:52 PM

Hi Agroetika,

Please refer Post 7, "sterilization" is not the same as "pasteurization". (Maybe a language thing ?).

 

I have limited experience with "moulds" but for sure many spores are not readily eliminated at 100degC. Hence my query.

"Sorry" if there was any confusion about terms by me, it's more than clear the term meaning and even more if you work on it, I only tried to give a reference.

Sure you can eliminate mould spores at 100C and it's absolutely possible to validate too (depend on the product to process it will be the validation method to apply).






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