Microbial decontamination of food powders: bibliographic review and new prospects

Pulverulent products are widely represented in food-industries that is why their microbiological and organoleptic qualities are very important parameters for industrials. The low water activity of food powders performs a selection of resistant micro-organisms whose most of them are spore-formers. For brand image reasons, irradiating technology was given up and a range of thermic and athermic processes were developed. The bactericidal effect of these treatments is often followed by visual and nutritional modifications of the powder. New innovating processes (pulsed-light, HTST treatments were developed and will be shortly used at industrial scale.