Decontamination of seeds, corn, beans and sprouts
SonoSteam processes are designed for decontamination of delicate seeds, beans and even sprouts
Whether it is seeds, corn, beans or sprouts, the challenges with contaminations are very different, but the aim is to produce safe end products. The common denominator is that all these products are sensitive to various decontamination methods, including the use of thermal processes. Currently, there is no effective decontamination process being employed for such products in their raw state.
SonoSteam processes are ideal for beans, seeds and sprouts
The SonoSteam processes have been developed and tested on different types of seeds, corn, beans and even sprouts. The results show that significantly high reductions can be achieved within only a few seconds. SonoSteam processes do not affect the sprouting capacity or cause any sensory changes.

Safe bean sprouts with SonoSteam
SonoSteam achieves 100% decontamination on mung beans and sprouts
Tests and analyzes have shown that mung beans contaminated with Enterobacteriaceae (a family name of Salmonella and E. coli) were completely reduced with Sonosteam. Furthermore, the study showed that these bacteria were also absent on the sprouts after 3 days of sprouting.
In a different study, our laboratory decided to test a packaging of 7 day old mung bean sprouts from a local Danish supermarket. The starting levels were shocking with numerous high levels of food spoilage bacteria and E. coli! The same sprouts were subjected to a fast interval process of 0.5 seconds x 4 runs. This type of process reduces spoilage bacteria and E. coli with up to 2 logs without affecting sprouts negatively.
No sensory changes and 100% sprouting capacity each time
Sprouting capacity of mung bean sprouts are not affected by SonoSteam processes. These processes are designed to treat the delicate and heat sensitive surfaces of bean sprouts without causing any effect on the sprouting capacity or on the end product, the sprouts. Sprouts were incubated in the fridge until expiration date and compared to untreated sprouts. The tests showed that no sensory differences were found.
