Nut & Spice Fumigation
Nut & Spice Fumigation & Pasteurization (for the U.S.)
Due to the nature of how they are grown, harvested, and processed, nuts and spices can easily become contaminated with Salmonella, E. coli, and other pathogenic bacteria. Over the years it has been demonstrated that microbial reduction during the processing of nuts is essential to ensuring their safety for downstream use and consumption. The supply chain for spices leaves those products vulnerable to pathogenic contamination, which must be managed per FDA’s Food Safety Modernization Act (FSMA) requirements.
How We Service the Nut & Spice Fumigation & Pasteurization Market
Propylene Oxide provides reliable and efficient microbial reduction, as well as control of stored product insect pests, while preserving the sensory qualities of the commodity. While other processing methods such as steam and radiation can affect the flavor, aroma, texture/crunch, color, or overall appearance of nuts and spices, Propylene Oxide is the only method that provides reliable microbial reduction and insect kill with minimal effect on the sensory qualities of the commodity.