Why has Steripure become the specialized leader in the decontamination and pasteurization of ingredients intended to be used in the food industry?
The contamination of ingredients intended for the food industry, a major concern for all actors
The pathogenic micro-organisms such as bacteria, moulds or yeasts can involve risks on several levels:
A risk to the health of users: contamination with pathogenic bacteria such as salmonella, E. coli or Listeria can lead to gastrointestinal illnesses, diarrhea, vomiting, fevers, abdominal pain and even more serious complications. Symptoms can range from mild gastric irritation to serious or even fatal infections
A risk to stocks: microorganisms can multiply rapidly under favorable conditions, such as high humidity and room temperature. This can lead to changes in product texture, color or odor, or even to the growth of pathogenic bacteria.
A business risk: loss of consumer confidence and reputational problems for the company marketing the product
Decontaminating ingredients with low moisture content while respecting the requirements of the food industry
In this context, it seems undeniable that all actors involved in the manufacture of food products must minimize these risks by treating upstream raw materials with low moisture content such as nuts, spices, vanilla, mushrooms, bark, roots, seeds etc.. And this treatment must be done while respecting the key properties of the products:
The intrinsic and organoleptic qualities of natural ingredients such as nuts, almonds, hazelnuts, pistachios.
The various certifications such as FSSC 22000, Ecocert, Organic, Kosher, Halal of the market.
The pasteurization of ingredients with low moisture content appears thus as an important stage to guarantee the safety and the quality of the foodstuffs. It becomes an essential stage in the process of manufacture of sure and high quality agroalimentary products. But attention with the various processes of pasteurization! They do not all have the same qualities and they do not all meet the same regulatory and industrial requirements.
Steripure, your reference partner for the most efficient decontamination meeting all the requirements of your specifications
Sharing the same objectives and requirements as all the actors involved in the manufacture of food products (Safety and Quality), Steripure has innovated in the process of pasteurization of products with low moisture content used in the various recipes of the food industry.
To avoid any contamination, Steripure offers a state-of-the-art pasteurization technology based on three dimensions (temperature, time and pressure), which allows to treat the products without altering their intrinsic qualities and also preserving your certifications.
Steripure has become the leader in Europe in the decontamination of low moisture content products, and supports all its customers in achieving their objectives by sharing the same stakes, which are the safety and health of consumers. Nearly 20 validations have been worked on with different actors for more than 10 years.