UK: decontaminating almonds and nuts with compressed carbon dioxide

Published 2020년 12월 1일

Tridge summary

Researchers at the Fraunhofer Institute for Environment, Safety, and Energy Technology UMSICHT have developed a new process to kill harmful microorganisms, such as salmonella, in almonds and nuts using compressed carbon dioxide. This method, funded by the German Federal Ministry of Education and Research, involves impregnating the almonds with antimicrobial oils in a high-pressure autoclave, which helps retain the flavor and quality of the almonds while also extending their shelf life. The process has proven effective against Staphylococcus carnosus, a surrogate organism known for its resistant reaction, and has the potential to be applied to other food products that are prone to oxidation.

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Original content

Hardly a day goes by without manufacturers recalling food tainted by impurities. Even dry foods, generally thought to be safe because they lack the water pathogens needed to thrive, are often pulled from store shelves. Harmful microorganisms, such as salmonella, can colonize these foods during processing. Almonds, a popular treat around Christmastime, are one of the mo-re susceptible foods. Now researchers at the Fraunhofer Institute for Environment, Safety, and Energy Technology UMSICHT have developed a new process to kill off germs that befall almonds and nuts: using compressed carbon dioxide to decontaminate food. According to the German consumer protection agency, the number of food recalls rose rapidly between 2015 and 2019. If a product poses a health risk, the ...

Source: Phys