SEASONINGS & INGREDIENTS
Seasonings have a low potential for contamination. Spores and germs can get onto the surface of the goods during condensation or the drying process and when the seasonings are processed, these germs can be activated and spoil the finished product.
Ingredients such as starter cultures & flavourings, grated cheese for ready meals or chicken breast strips can also contribute towards contaminating the end product.
Clean air is what makes the difference here, eliminating ingredients as the source of germs.