Germ reduction

Germ reduction

Product shapes and sizes.

For the first time, food in bulk form such as tea, leaves, herbs, dried vegetables and dried mushrooms, nuts, pits, seeds, grain, cereals, spices and cut-, chopped- and powdered food can be treated by means of infrared light in such a way that the microbiological load is drastically reduced and even contaminants are partially dissolved and evaporated.

Pumpkin seeds & Hazel nuts

Validated disinfection.

Validated to reduce microbiological infestation up to > 5-log (validated). This corresponds to a millions-fold germ reduction.

Protection of sensors.

Maximum protection of the sensory properties of the product.

No steam.

No steam is required; no condensation on the product.

FoodSafety-IRD for germ reduction/disinfection/pasteurization/sterilization of food materials

No chemicals.

Germ reduction without any addition of chemicals.

Finished mixtures.

With salt and sugar added, finished mixtures are free-flowing and treatable.

Residual moisture setting.

The product can be treated by a water-spraying system.

The product can be cooled if necessary and offers maximum protection.

It allows – in addition to germ reduction – an accurate and optimal residual moisture setting of the end product. This is a unique advantage in the germ reduction process.

Storage protection.

Due to the heating of the product, it is safe-storage protected at the same time.

Evaluation studies

From 2013 to 2015 have been made:


over 150

different raw materials for food are treated for germ reduction


more than 800

fully documented series of tests, including flowcharts, data sets and complete analysis results.


normally 7 Parameter

each test sample was tested for:

  • Total bacterial count
  • Yeasts and molds
  • Enteros und E-coli
  • and aerobic and anaerobic spore producers.


over 5.000

individual analyses by independent, accredited laboratories

Application (example)

  • Dried cornflowers and rose flowers
    look brighter and more colorful.
  • Dried red pepper flakes
    are distinctly fresher and more intensely red after the treatment.
  • Chili Peppers
    visually appear to have been polished.
  • Products that respond negatively to heat,
    like leek flakes or onions, are hardly or not at all affected.
  • With other products, such as dried mushrooms or white pepper,
    the treatment is not visible.