Conclusions and outlook

Powdered products are widely used in the food industry, since their low water content means they can be preserved for long periods. These products include flour, milk powder, sugar, cereals, egg products, texturizing gums, protein powders, pectin powders and, of course, spices and herbs.

Powders and divided solids carry undesirable microflora, which vary from one product to another, and must be eliminated before these dry ingredients are introduced into industrial production. If not eliminated by suitable treatment, this microflora is capable of developing when environmental conditions become favorable, notably during rehydration. The result is a contaminated finished product with a limited shelf-life and a hygiene risk (pathogenic in some cases) for the consumer.

This is why microbiological decontamination of powdered products and divided...