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Improve H2O2 removal
 3-3-2009The presence of harmful bacteria in egg products remains a risk. Pasteurization prior to any food use is a common solution. However, pasteurization is not always effective: at too high temperatures, the egg component might denature because of the heat. In order to pasteurize at lower temperature, so called cold pasteurization, an alternative solution is to sensitize the infection (bacteria) for heat with hydrogen peroxide (H2O2). Effective pasteurization can then take place at lower temperature.
After such pasteurization the possibly remaining H2O2 needs to be removed. MAXAPAL® C10 has been developed especially for a fast and complete removal of H2O2. The combined use of H2O2 and MAXAPAL® C10 are again a step forward in improving food safety.
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