What is the trend in consumption of plant-based food products such as root vegetables?
Consumers’ growing awareness of their health and environmental impact is driving them to adopt healthier, more sustainable diets. As a result, this trend has led to increased demand for plant-based food products such as root crops.
It should be noted that roots with a low moisture content can lose certain nutritional properties over time, requiring proper storage to avoid contamination by mould and insects.
What microbiological infections can occur if products are not properly handled and stored?
If roots are not properly handled and stored, they can become contaminated with a variety of microbial pathogens, including :
- Bacteria such as Salmonella, Escherichia coli (E. coli) and Staphylococcus
- Moulds such as Aspergillus flavus and Aspergillus niger
- Yeasts such as Candida.
Ingestion of these pathogens can cause illnesses such as gastroenteritis, respiratory infections, skin infections and other health problems. It is therefore essential to take the necessary precautions to minimise the risk of infection by handling and storing roots correctly.
What industrial pasteurisation treatment can be used to treat contaminated roots while preserving their intrinsic qualities?
The industrial treatment most commonly used to treat contaminated roots while preserving their intrinsic qualities is steam pasteurisation. This method exposes the roots to a high temperature, generally between 90°C and 115°C, for a set period of time, killing the pathogens while preserving the organoleptic properties.
The duration of pasteurisation, which depends on the temperature and the sensitivity of the pathogens, can last several minutes. Steam pasteurisation, which is effective in minimising the risk of infection, preserves product quality.
It is important to note that pasteurisation can affect the properties of roots, changing colours, textures and flavours. This is why working with a qualified supplier using best practice pasteurisation techniques is essential to guarantee quality and safety.
