Food Steam Treatment
It is unfortunate that plants, including herbs, may become contaminated with bacteria including salmonella. To reduce the risk to humans it is necessary to sterilize plants during processing.
In the past, food plant processors have used multiple strategies in an effort to rid plants of bacteria. Past strategies have included high pressure washing, washing plants in chemicals such as chlorine, and even zapping the plants with radiation.
Many of these strategies are controversial and/or inefficient. High pressure washing rids plants of dirt but often leaves behind bacteria that can cause humans to become ill. Harsh chemicals have the potential to become toxic in humans. There is also concern about the possibility of these chemicals contributing to the green house effect.
The use of radiation is probable the most controversial of all of these methods. There is concern that human consumption of plants that have been radiated may contribute to cancer and birth defects in humans.
Food steam treatment is the safest alternative to these methods. Food steam treatment uses high pressure steam to kill bacteria in plants. The plants are placed into a special, air tight container that heats water to a high temperature and then releases the water onto the plants in the form of steam. It usually takes between 30 - 40 minutes for the process to work.
No harsh chemicals or radiation is used during the food steam treatment process. This means that no harsh chemicals are released into the environment or consumed by humans. Since there is no radiation involved, there is no need to worry about long term effects which may include cancer or birth defects.
Another plus is that food steam treatment methods are cheaper than their controversial counterparts. Sanitizing plants with this method uses less energy; resulting in lower utility bills.
