ABSTRACT: Following several major product recalls, nuts are now increasingly viewed as high risk products. These low moisture foods do not support the growth of microorganisms, however Salmonella survives very well on nuts and may cause severe illness. Dry or moist thermal processes are already validated to pasteurize nuts, but new technologies combining steam and vacuum have improved the outcome of the process helping to preserve the raw attributes of the nuts. The vacuum allows precise control of saturated steam conditions and treatment temperature parameters. By programming profiles specific to each nut, steam and vacuum are combined optimally to protect the characteristics of each product. This batch process is available in a modular range of sizes suitable for processors large or small whether handling a large volume of a single product or a large range of products.
March 2010, Napasol Director Dr Cameon Ivarsson's presentation at Campden BRI Food and Drink Innovation seminar in Chipping Campden UK.
The first Napasol unit in the USA is being commissioned by Frontier Natural Products Co-op in Norway, Iowa, the premier supplier of organic herbs and spices. Article published by Natural Products Marcketplace Febuary 9, 2010.
October 2009: Pest Magazin.
PEST Magazine article from September & October describing the issues involved with fumigation, which than goes on to say: ‘In contrast, the steam and vacuum combination developed by Napasol is already in full commercial use in many countries. Dr Cameon Ivarsson from the Switzerland-based company explained: “The beauty of the system is that it doesn't rely on high-tech equipment which means that our high-tech process can be implemented worldwide with locally sourced low-tech equipment. All you need is a suitable chamber or autoclave, a steam generator and a powerful pump to create the vacuum.”’
September 2009: Pest Control in a Life After Methyl Bromide.
Following a one day seminar and exhibition, on the challenges of the post methyl bromide pest control world. "Some of the more practical alternatives were examined in the original Life After Methyl Bromide seminar. In Life After Methyl Bromide 2 we consider some of the fumigant options that remain open to us, examine other real or potential alternatives, and consider the role of pheromones for both monitoring and controlling some insect pests."
September 2009: Article in Food Production Daily and in Bakery and Snacks: Swiss Pasteurization Promises Safer UK Snacks.
This article, by Mike Stones, was featured on Food Production Daily's website on the 15th of September, 2009. "Higher food safety standards are claimed for Imperial Snack Foods (ISF) processed nuts, seeds, and dry fruit after it’s investment in a large pasteurization plant to equip its Wolverhampton, UK, processing site."
May 2009: Article featured on the cover of eFood Magazine. Natural Pasteurization Process Cuts Contamination Risk For Raw Snacks. (Article on pages 20-22)
March 2009, Newsletter: Natural Levels of Contaminants in Nuts, Seeds and Dried Fruits.
We all know that ground beef, poultry and eggs harbor potentially dangerous microorganisms if improperly cooked, stored or handled. But what do we know about the safety of the healthy raw natural snacks we enjoy such as nuts, seeds and dry fruit? What about herbs and spices? All these dry products have a long shelf life but what microbiological risk do they carry?
February 2009, Newsletter: Herbs, Spices and Botanicals.
Spoilage and pathogenic micro-organisms are naturally present in spices and herbs. Decontamination is necessary but consumer, regulatory and environmental challenges to old technologies have lead to the development of natural processes for decontamination. Now processors looking to treat their own products in house can invest in a NAPASOL pasteurization installation.