MICROBIOLOGICAL QUALITY OF DEHYDRATED RAW MATERIALS

Dehydrated raw materials are often blamed for the stability problems of canned food. For example, milk powders, spices or potato flakes, identified as important vectors of bacterial spores, especially because of their production process. Moreover, the sanitizing treatments that can be applied to these products are often not very effective in destroying the spores because they are only bactericidal and not very sporicidal.