Blanching and pasteurization can effectively eliminate Trypanosoma cruzi in açai berries and juice
In 2010, Brazilian researchers confirmed that açai products can transmit Chagas disease. However, a study published in 2019 in International Journal of Food Microbiology showed that there are viable solutions for this problem.
The study conducted by Ana Caroline de Oliveira, Vanete Thomaz Soccol and Hervé Rogez showed that the blanching of fruits at 70 ± 1 °C for 10 s and the pasteurization of juice at 82.5 °C for 1 min eliminate T. cruzi in these matrices.
Congratulations to the researchers!