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Customer’s corner

Vanilla beans

Vanilla beans


Before :
Aerobic microorganisms at 30°C : 83 000 UFC/g
Total coliforms : >80 UFC/g
Escherichia-coli : 10 UFC/g

After :
Aerobic microorganisms at 30°C : <100 UFC/g
Total coliforms : <10 UFC/g
Escherichia-coli : <10 UFC/g

Organic almond flour

Organic almond flour


Before :
Aerobic microorganisms at 30°C : 8 400 UFC/g
Enterobacteria at 37°C : 3300 UFC/g
Total coliforms 30°C : 2600 UFC/g

After :
Aerobic microorganisms at 30°C : 2100 UFC/g
Enterobacteria at 37°C : <10 UFC/g
Total coliforms 30°C : <10 UFC/g

Vanilla powder

Vanilla powder


Before :
Aerobic microorganisms at 30°C : 55 000 UFC/g
Mold : <60 UFC/g
Flora mesophilic aerobic spore : <30 000 UFC/g
Flora thermophilic aerobic spore : <30 000 UFC/g

After :
Aerobic microorganisms at 30°C: 300 UFC/g
Mold : <10 UFC/g
Flora mesophilic aerobic spore : <40 UFC/g
Flora thermophilic aerobic spore : <40 UFC/g

Almonds

Almonds


Before :
Aerobic microorganisms at 30°C : 9000 UFC/g
Total coliforms 30°C : <40 UFC/g
Salmonella : presence

After :
Aerobic microorganisms at 30°C : <100 UFC/g
Total coliforms 30°C : <10 UFC/g
Salmonella : absence

Macadamia nuts

Macadamia nuts


Before :
Aerobic microorganisms at 30 ° : 300 CFU/g
Enterobacteria at 37° : <270 CFU/g

After :
Aerobic microorganisms at 30 ° : <100 CFU/g
Enterobacteria at 37° : <10 CFU/g

Hazelnuts

Hazelnuts


Before :
Aerobic microorganisms at 30 ° : 630 000 CFU/g
Mold : >15 000 CFU/g

After :
Aerobic microorganisms at 30 ° : <10 CFU/g
Mold : <10 CFU/g

Rapeseed meals

Rapeseed meals


Before :
Aerobic microorganisms : 20 000 CFU/g
Total coliforms 30° : >80 CFU/g
Escherichia-coli : 10 CFU/g

After :
Aerobic microorganisms : <100 CFU/g
Total coliforms 30° : <10 CFU/g
Escherichia-coli : <10 CFU/g

Beet pulp

Beet pulp


Before :
Total flora : 4 570 CFU/g
Mold : >58 CFU/g
Yeast : >120 CFU/g

After :
Total flora : 18 CFU/g
Mold : <18 CFU/g
Yeast : <18 CFU/g

Morels

Morels


Before :
Aerobic microorganisms at 30°: 14 800 CFU/g
Total coliforms at 30° : >1000 CFU/g
Presumptive bacillus cereus at 30° : >220 CFU/g
Mold : 60 UFC/g

After :
Aerobic microorganisms at 30° : 200 CFU/g
Total coliforms at 30° : <10 CFU/g
Presumptive Bacillus cereus at 30° : <10 CFU/g
Mold : Absence

Harpagophytum

Harpagophytum


Before :
Aerobic microorganisms at 30° : 500 000 CFU/g
Bile salts Gram-resist bacteries : >10 000 CFU/g
Mold : 50 000 CFU/g

After :
Aerobic microorganisms at 30° : <4 700 CFU/g
Bile salts Gram-resist bacteries : <100 CFU/g
Mold : Absence

Dried girolles

Dried girolles


Before :
Aerobic microorganisms at 30° : >2 000 000 CFU/g
Total coliforms at 30° : >13 000 CFU/g
Mold : 2 000 CFU/g

After :
Aerobic microorganisms at 30° : 4 000 CFU/g
Total coliforms at 30° : <10 CFU/g
Mold : <10 CFU/g

Millet flour

Millet flour


Before :
Aerobic microorganisms at 30° : 2 000 CFU/g
Total coliforms at 30° : >50 CFU/g
Escherichia-coli : 10 CFU/g

After :
Aerobic microorganisms at 30° : <100 CFU/g
Total coliforms at 30° : <10 CFU/g
Escherichia-coli : <10 CFU/g

Basil

Basil


Before :
Aerobic microorganisms at 30 ° : 1 600 000 CFU/g
Enterobacteria : 850 CFU/g

After :
Aerobic microorganisms at 30 ° : 250 CFU/g
Enterobacteria : <10 CFU/g

Ground nutmeg

Ground nutmeg


Before :
Aerobic microorganisms at 30° : 5 600 000 CFU/g
Enterobacteria : 26 000 CFU/g
Mold : >19 000 CFU/g

After :
Aerobic microorganisms at 30° : <100 000 CFU/g
Enterobacteria : <1 000 CFU/g
Mold : <1 000 CFU/g

Chopped almonds

Chopped almonds


Before :
Aerobic microorganisms : 900 CFU/g
Total coliforms 30° : <40 CFU/g
Presumptive bacillus cereus at 30° C : <10 CFU/g
Salmonella : Présence
Yeast : < 10 CFU/g
Mold : 350 CFU/g
Listeria monocytogenes : suspicion

After :
Aerobic microorganisms : 100 CFU/g
Total coliforms 30° : <10 CFU/g
Presumptive bacillus cereus at 30°C : <10 CFU/g
Salmonella : Absence
Yeast : < 10 CFU/g
Mold : < 10 CFU/g
Listeria monocytogenes : Absence

Herbes de Provence

Herbes de Provence


Before :
Total flora : 190 000 CFU/g
Total coliforms at 30°C : >15 000 CFU/g
Mold : >15 000 CFU/g

After :
Total flora : <10 CFU/g
Total coliforms at 30°C : <10 CFU/g
Mold : <10 CFU/g

Walnuts

Walnuts


Before :
Aerobic microorganisms at 30° : 190 000 CFU/g
Total coliforms 30° : >15 000 CFU/g
Yeast and mold : >14 000 CFU/g

After :
Aerobic microorganisms at 30° : <100 CFU/g
Total coliforms 30° : <10 CFU/g
Yeast and mold : <10 CFU/g

Mulberries

Mulberries


Before :
Aerobic microorganisms at 30° : 149 200 CFU/g
Bacillus cereus 30° : >13 960 CFU/g
Mold and yeast : >8 440 CFU/g

After :
Aerobic microorganisms at 30° : 10 800 CFU/g
Bacillus cereus : 195 CFU/g
Mold and yeast : <10 CFU/g

Salad dressing

Salad dressing


Before :
Aerobic microorganisms at 30° : 2 000 000 CFU/g
Aero sulphite-reducing : 370 CFU/g
C. perfringens : >130 CFU/g
Enterobacteria : 140 000 CFU/g

After :
Aerobic microorganisms at 30° : 100 000 CFU/g
Aero sulphite-reducing : 300 CFU/g
C. perfringens : 20 CFU/g
Enterobacteria : <10 000 CFU/g

Ground gray pepper

Ground gray pepper


Before :
Aerobic microorganisms : 190 000 CFU/g
Total coliforms at 30°C : >15 000 CFU/g
Mold : >15 000 CFU/g

After :
Aerobic microorganisms : 5 000 CFU/g
Total coliforms at 30°C : <10 CFU/g
Mold : <10 CFU/g

Cinnamon sticks

Cinnamon sticks


Before :
Aerobic microorganisms : 2 100 000 CFU/g
Bacillus cereus : >2 800 CFU/g
Mold : 20 000 CFU/g
Enterobacteria : >60 000 CFU/g

After :
Aerobic microorganisms : <74 000 CFU/g
Bacillus cereus : 10 CFU/g
Mold : <10 CFU/g
Enterobacteria : <10 CFU/g

Almond flour

Almond flour


Before :
Aerobic microorganisms : 53 000 CFU/g
Total coliforms at 30°C : 370 CFU/g
Presumptive bacillus cereus at 30° C : 90 CFU/g
Salmonella : Presence
Yeast : < 100 CFU/g
Mold : 2 500 CFU/g
Listeria monocytogenes : suspicion

After :
Aerobic microorganisms : 200 CFU/g
Total coliforms at 30° : <10 CFU/g
Presumptive bacillus cereus at 30° C : <10 CFU/g
Salmonella : Absence
Yeast : < 10 CFU/g
Mold : < 10 CFU/g
Listeria monocytogenes : Absence

Pepper

Pepper


Before :
Aerobic microorganisms at 30° : 190 000 CFU/g
Total coliforms 30° : >15 000 CFU/g
Mold : >15 000 CFU/g

After :
Aerobic microorganisms at 30° : 5 000 CFU/g
Total coliforms 30° : <10 CFU/g
Mold : <10 CFU/g

Herbal mixture

Herbal mixture


Before :
Gram-resist bacteries : >10 000 CFU/g
Escherichia-coli : Présence

After :
Gram-resist bacteries : <100 CFU/g
Escherichia-coli : Absence

Mushrooms mix

Mushrooms mix


Before :
Total flora : 190 000 CFU/g
Total coliforms : >15 000 CFU/g
Yeast : >100 CFU/g
Mold : 700 CFU/g

After :
Total flora : 2 000 CFU/g
Total coliforms : <10 CFU/g
Yeast : <10 CFU/g
Mold : <10 CFU/g

Walnut powder

Walnut powder


Before :
Aerobic microorganisms : >300 000 CFU/g
Echerichia-coli : présence
Yeast : <100 CFU/g à 2j
Mold : >15 000 CFU/g à 2j

After :
Aerobic microorganisms : <200 CFU/g
Echerichia-coli : <10 CFU/g
Yeast : <10 CFU/g
Mold : <10 CFU/g

Goji berries

Goji berries


Before :
Aerobic microorganisms : 97 000 CFU/g
Enterobacteria at 37° : 210 000 CFU/g
Yeast and mold : 3 160 CFU/g
Presumptive bacillus cereus at 30°C : 60 CFU/g

After :
Aerobic microorganisms : <2 000 CFU/g
Enterobacteria at 37°° : <10 CFU/g
Yeast and mold : <10 CFU/g
Presumptive bacillus cereus at 30°C : <16 CFU/g

Ginseng

Ginseng


Before :
Aerobic microorganisms : 32 000 CFU/g
Gram-resist bacteries : >10 000 CFU/g
Yeast and mold : 60 CFU/g

After :
Aerobic microorganisms : <40 CFU/g
Gram-resist bacteries : <100 CFU/g
Yeast and mold : <10 CFU/g