The firms’ equipment has been validated by the Almond Board of California Technical Expert Review Panel (TERP).
The decision confirms third-party test results that show the process at Madera-based Ready Roast Nut Company eliminates pathogens like Salmonella from almonds.
Ready Roast is a supplier of dry roasted and oil roasted almonds and pistachios.
The company purchased RF Biocidics’ Generation 3 APEX system in November 2014. It is RF Biocidics’ first Generation 3 APEX to receive TERP validation.
RF Biocidics is in the process of validation with a customer for organic almonds - which would be its first organic application.
It is also developing a machine for Al Foah in the Middle East that disinfects dates – a market where 100% of the product is still treated with disinfectant.
Market opportunity
Craig Powell, RF Biocidics chief executive officer, told FoodQualityNews the Californian almond market was a huge market opportunity for them.
“The Almond Board of California determined almonds must have a minimum 4-log reduction on the target pathogen, which is Salmonella. Processors give a process report to the panel (TERP) which describes the process, has third party lab results and they decide if it meets requirements or not," he said.
“80% of the worlds’ supply of almonds are grown in California and the projected forecast for the 2015 almond crop is projected to be near two billion pounds, according to forecasts from the Almond Board of California.
“The board validates machines on an individual basis but now we have established a protocol and a process so our strategy is to be able to repeat it.”
How it works
RF Biocidics employs volumetric heating to disinfect, disinfest and pasteurize food products using radio frequency waves.
The process targets dipoles, or molecules with separated positive and negative charges, and exposes them to an oscillating electrical field. The dipoles rotate and create friction, which generates heat.
Application of the electric field also leads to the polarization of cells, which alters the cells’ metabolism, effectively removing bacteria, molds, insects and other undesirable elements found in foods, without changing the nutrient content and taste.
Powell explained in more detail how the process worked in an article with us last year.
He said the issue of almond contamination with Salmonella was serious enough for the industry to take the step of mandatory treatment.
The California Almond industry began voluntarily pasteurizing almonds to guard against harmful bacteria after several outbreaks, now it is required by law in the US, Canada, and Mexico.
“With the Food Safety Modernization Act it is anticipated industry sectors will take on requirements but that is just speculative right now,” said Powell.
“Another hurdle was the process with the British food community, they determined we were not a novel food process, so the acceptance of the machines was already there.”
Conventional techniques include blanching, oil roasting, steaming and chemical fumigation using propylene oxide (PPO).
Educating potential customers
Powell said education is the most important function when looking at the sales process.
“Educating the customer is the main thing, once you have done that they see the advantages become apparent,” he said.
“The waves generated is very very low in terms of power density, one billionth of the power density of the irradiated process and one of our main points is it maintains the sensory, nutritional and chemical attributes of foods treated. Another point is we are a non-chemical alternative.”
RF Biocidics’ patented process was developed at the University of California, Davis and is a subsidiary of Allied Minds.
In March, the company added two scientists to its food safety technology team, and has extended its footprint in the Central Valley by selling radio frequency equipment to Sran Family Orchards.
Foods do not need to be labelled after the treatment with a base machine being around 22 metres long and three metres wide with bigger models possible.
Powell said machines are typically at the end of the line prior to final packaging and while it is possible to use it on some occasions after packaging – such as in chia seeds – the majority of applications are on loose items on the conveyor.
He added it is looking at treating in package and researching the potential for protein applications.