20 fooD hygIeNe & safety
Natural pasturisation process cuts
contamination risk for raw snacks
Dr Cameon Ivarsson
looks at rapid low
temperature processes
that are effective at
decontamination without
cooking the product.
Le Dr Cameon Ivarsson se
penche sur des procédés
rapides à basse
température qui se
montrent efficaces en
termes de
décontamination, sans
cuisson du produit.
Dr. Cameon Ivarsson
untersucht schnelle
Niedertemperatur-
verfahren, die
eine effektive
Dekontaminierung ohne
Kochen des Produkts
erreichen.
e all know that ground beef, Bacteria are present everywhere but most are
W
poultry and eggs harbour harmless and some are even beneficial. Others
potentially dangerous micro- however are pathogenic and cause serious illness
organisms if improperly cooked, when allowed to reach high contamination levels.
stored or handled. But what do we know about The contamination can take place in the
the safety of the healthy raw natural snacks we field (contaminated irrigation water), at harvest
enjoy such as nuts, seeds and dry fruit? What (soiled equipment or trucks), in the factory
about herbs and spices? All these dry products during processing or even during storage (poor
have a long shelf life but what microbiological hygiene or sanitation).
risk do they carry? Some bacteria cause visible signs of
Because of their low moisture content adulteration similar to mould but other bacteria
micro-organisms cannot develop on them, may develop without any sign of spoilage.
however once placed in a suitable environment
the micro-organisms proliferate.
Quality control and pasteurisation
For example, with seeds as a salad topping, Food laboratories look for contaminants by
dry fruit or nuts in a yoghurt, spices or herbs as growing the micro-organisms present on food
seasoning, bacteria find the ideal conditions to samples in a culture medium. Total bacterial
multiply and reach levels that can result in food count and mould and yeast levels indicate
poisoning. the overall sanitary condition of the food.
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