Developing an Organic Pathogen Reduction Process for Spices

Consumer acceptance of irradiation has been very low, given the general perception that it can pose harm to humans and the fact that it is not organic. Furthermore, consumers are concerned about the impact of irradiation on taste and nutritional value. FDA requires all irradiated products to be labeled with a “Treated with irradiation. Do not irradiate again” statement. Also, irradiation has limited use, as the U.S. National Organic Program prohibits irradiated ingredients in certified-organic products.

Fumigation with EtO in food processing has been a controversial topic. According to the U.S. Centers for Disease Control and Prevention (CDC), exposure to EtO has been reported, in some human and animal studies, to be associated with cancers. It is a substance that is banned in Europe and in other countries. In the U.S., public pressure on EtO processing has caused several EtO facilities to shut down, causing further disruption in the supply chain.

Steam processing is considered unsustainable for business operation, as it requires high investment and energy costs. Also, steam processing is difficult to validate, as different steam applications produce varying degrees of efficacy and food quality. As such, the spice industry is actively looking for a more effective and widely available pathogen reduction technology for spices.

An Organic Pathogen Reduction Process for Spices

Spice manufacturers and processors need a new pathogen reduction process that provides consistent efficacy and food quality. One emerging technology is an organic pasteurization technology called Neo-Pure. Neo-Pure has been providing validated food safety for nuts, seeds, and grains companies for many years. Today, Neo-Pure-treated food products can be found in many national grocery chains across North America.

Agri-Neo Inc., a Toronto-based food safety technology company, has been working in partnership with key stakeholders in the spice industry to validate Neo-Pure for spices. “Our goal is to provide an organic pathogen reduction process that is effective on different forms and types of spices, and be very cost efficient and easy to operate,” said Rob Wong, president of Agri-Neo. “Our unique approach with certified-organic components allows us to achieve the highest food safety standards without compromising the natural taste, aroma, and texture of spices.”

The technology provides a validated, up to 5-log (99.999%) reduction of harmful pathogens such as Salmonella, E. coli, and Listeria without compromising nutrition and quality of food. Its process uses a blend of organic acids to eliminate pathogens in a dedicated, continuous processing system. Precisely controlled, it is applied uniformly to cover all food surfaces, including cracks and crevices, that can harbor pathogens. The treatment is activated to kill pathogens by penetrating the cell walls of the pathogen cell on contact. Afterward, the organic solution biodegrades completely, leaving spices safe and ready to eat.

Neo-Pure is certified-organic to the standards of the U.S. National Organic Program and the Canadian Organic Regime. Because Neo-Pure biodegrades completely, it is approved by FDA, EPA, and Health Canada as a processing aid, which means spice companies do not need to declare its use on food packaging. The process is also certified kosher and halal.

Neo-Pure for spices is expected to launch in the first quarter of 2021. The company is also working on a solution to reduce aflatoxins and pesticide residues in spices. Emerging technologies such as Neo-Pure not only support the spices industry’s continued dedication to consumer protection, but also serve as a competitive differentiator for spices companies.

You is senior marketing manager at Agri-Neo Inc. Reach him at [email protected].