“The pasteuriser treats food in a way that reduces the levels of potentially pathogenic micro-organisms that may be present,” general manager of MPC, Stephen Lee, said.
“The pasteuriser that we are using uses non-chemical treatment, so it is only using a combination of heat, steam and atmospheric pressure on the macadamia kernel,” he said.
It took three years of researching equipment to settle on the new technology that cost $1.7 million.
Mr Lee said the system would reduce the need for product recalls over health concerns such as salmonella.
“We’re the first processor in the world that has installed a machine that is capable of achieving a 5-log reduction of salmonella on macadamia kernel,” Mr Lee said.