French Firms Team Up To Improve Heat Process Of Flours

Two French companies have teamed up to improve the microbiological control of a heat process for flours through the use of surrogate bacteria.

Under the Farigel process, developed by Limagrain Céréales Ingrédients (LCI), harmless bacteria mimic the behaviour of a number of foodborne pathogens under different kinds of stress.

Even though the likelihood of foodborne pathogens growing in low-moisture foods like flour is recognised as small, they can survive for many years due to the low water activity.

A thermal stress on flours

Using bacteria supplied by Novolyze, Farigel applies a thermal stress on flours and, therefore, is considered a preventive control for pathogens such as salmonella or E. coli.

LCI quality manager Thierry Desgrousilliers said: “The surrogate bacteria developed by Novolyze have a slightly higher resistance compared with the target pathogens to kill.

“Our surrogates, because they are not pathogenic, can be used directly in-plant or at a pilot scale to conduct tests.”