Pasteurisation: Oilseeds, nuts and almonds
22 February 2010 | By Jürgen Fischer, Member of the Executive Board, Bühler Barth AG
Agronomic foods are often naturally contaminated with harmless and pathogenic microorganisms. In most cases, agronomic goods are freshly processed, or appropriately processed to preserve and increase shelf stability. Common preservation techniques include heat pasteurisation or sterilisation, irradiation, disinfestations with gaseous substances etc. In particular, the two latter techniques are rarely…