Catherine Christmas No Comments

“About 10 years ago the salmonella outbreak in Canada was traced back to raw
almonds. Over the following years, a few more outbreaks were caused by these nuts
grown in California. Infected produce came from different growers and no measures
taken after finding the source of the poisoning managed to solve the problem
effectively. The USDA (US Department of Agriculture), CDC (Centers for Disease
Control), California Almond Board, and FDA (Food and Drug Administration)
combined their forces and developed a piece of legislation enacted on the
1 st  September of 2007. According to this law, all California-grown almonds must be
pasteurized.
Currently there are two main methods being used to pasteurize the almonds. One
uses steam to sanitize the nuts, while the other uses the chemical propylene oxide,
aka PPO, which is considered a possible carcinogen. Most conventional almond
growers pasteurize their almonds using PPO. The industry is aware that PPO has to
be discarded as a method. Consumer awareness is constantly rising – public
criticism of the PPO process is just a matter of time.
Today there are several manufacturers of nut pasteurization systems using steam.
One of them is Log5, a spinoff of the post-harvest technology group Royal Duyvis
Wiener. 2017 Log5 received the Industry Excellence Award in the category
‘Processing Innovation’ at Gulfood Manufacturing. The Clipper talked to Tom
Velthuis, International Sales Manager at ANUGA FoodTec about their innovative
processing technologies.”

In our system, Kocotek takes pride in knowing that our steam pasteurization equipment does not apply direct steam to the product and also avoids condensation. Because of this, our products are of the highest quality.

Read the full article from The Clipper below!

2018_2_CLI_E_LOG5_PASTEURIZATION_ANUGAFOODTEC

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