Boosting safety for a macadamia processor

Australian processor Marquis Macadamias has implemented 5-log pasteurisation capabilities in its Australian and South African facilities with the introduction of Napasol pasteurisation systems, allowing it to safely process over 30,000 tonnes of kernels. It implemented the technology as it wanted to ensure product safety for consumers.

The technology has been able to fend off contaminants such as Salmonella and E. coli, both of which are commonly found during the processing of macadamias. The technology uses heat and steam to treat the kernels under precise pressure conditions; this technique has meant that the macadamias’ taste, texture, appearance and shelf life have not been impacted by the pasteurisation process.

Marquis Macadamias CEO Steve Lee said the company’s food safety quality assurance was higher than legally required in some jurisdictions thanks to the technology.

“Our investment in Napasol pasteurisation gives customers assurance of a third-party validated process that repeatedly delivers an effective kill step for Salmonella with a greater-than 10-fold improvement on the FDA recommendations for tree nuts,” Lee said.

“Napasol uses a unique and extremely efficient method to kill bacteria under precisely controlled conditions and importantly, the treatment doesn’t impact on product quality. The effectiveness of this system has been validated across macadamia whole, half and chip kernel styles, which may not be the case for other machines.

“The Napasol technology ensures that our customers and consumers continue to receive premium quality products safe for consumption.”

Other safety measures at the plant include metal detectors and X-ray machines to inspect finished products and keep product quality consistent for customers.