Study: Organic, Non-Thermal Pasteurization Process Eliminates Pathogens, Not Nutrients

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Toronto, Canada—A study published in the Journal of Food Protection found that an organic pasteurization, non-thermal technology called Neo-Pure eliminates pathogens without damaging chia and flax seed nutrients, germination ability or shelf life, according to a press release.

The press release says that the study demonstrates the efficacy of this pasteurization solution and its impact on four critical components to food processing. It analyzed pathogen reduction, germination ability, nutritional value, and rancidity levels by infecting raw unsprouted chia and flax sees with Salmonella bacteria and then pasteurizing them with the Neo-Pure Food Safety System. The study found that Neo-Pure achieved a 5-log reduction of pathogens, meeting industry-wide food safety standards without significantly impacting the natural ability of either seed to germinate or the natural levels of key nutritional characteristics.

Dr. Amir Hamidi, food safety science leader at Agri-Neo and leader of the study, noted in the release that most food safety research studies focus only on ability to eliminate microbes, and not on food quality. “This study validates a safe, organic solution for consumers and food processors that effectively pasteurizes low-moisture foods and that maintains the high-value nutrition people want.”

Agri-Neo will present the research at the International Association for Food Protection 2019 Annual Meeting in Louisville, Kentucky, on July 23 at 9:30 A.M. EDT.

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