Steam-Sterilised Spices: What It Is and When You Need It
Spices are dried in the open and can carry bacteria such as Salmonella and high counts of moulds and yeasts. Steam sterilisation is the main way to bring these down without chemicals or radiation.
How it works
Whole spices or powders pass through a chamber where pressurised saturated steam heats them for a short, controlled time. The spice is then dried and cooled quickly so that moisture returns to its normal level. Because the exposure is short, most of the aroma stays in the product.
Who asks for it
- Food manufacturers using spices in products that are not cooked again, such as seasonings, dips, sauces and ready-to-eat snacks.
- Buyers in the EU, UK and USA who test for Salmonella, E. coli and total plate count on arrival.
- Retailers who want an extra margin of safety on their own-label spices.
Alternatives
Ethylene oxide (ETO) is banned for food in the EU and many other markets, and irradiation must be declared on labels in many countries. Steam treatment avoids both problems, which is why it has become the standard request.
What to specify
State the microbiological limits you need (for example total plate count, yeast and mould, coliforms, E. coli and Salmonella absent in 25 g) and ask for a certificate from the treatment batch. Steam-treated spices cost a little more per kilo, but they reduce the risk of a recall or a rejected container.
