Corn tortilla nixtamalizacion process microbiological safety

By Danile J. Brooker
www.tortillanews.com

In recent years inspectors have become increasingly concerned about traditional nixtamalization methods. Many tortilla manufacturers across the US have had inspectors make them through away steeping corn. During inspections many tortilla manufacturers have been unable to demonstrate the safety of the steeping process to regulators. The inspectors concern is two fold. First they are concerned about the safety of the nixtamalization process, which lacks time and temperature controls and relies solely on pH for microbiological pathogen control. Second, as the regulations are currently written there is an exemption for acidified foods from time temperature controls but not for alkaline foods like nixtamalized corn. Tortilla manufacturers have been able to demonstrate the safety of the nixtamalization process to inspectors with the following flow chart.

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Going Whole Grain? Try Corn Tortillas!

It is well known that whole grains provide a great deal of health benefits.  More breads and cereals labeled “whole grain” are available at supermarket shelves.  But why not try something different? Corn tortillas are a versatile, easy to prepare and very healthy alternative.

However, not all tortillas are created equal. Most are made with corn flour and packed with preservatives and other ingredients.  

SIKANDA makes corn tortillas from all-natural whole kernel corn, filtered water and lime.  “We use the ancient Pre-Hispanic method of doing tortillas.  It is called Nixtamalización and has been used in our country for centuries” says Ana Arizmendi, owner and Director of Sales.  Nixtamalización consists of cooking the corn in water and lime to create a “masa” rich in nutrients that gives the tortilla flexibility, softness and a rich corn taste.  “This is the real corn tortilla.  You can smell and taste the corn when you eat them.  They blend and heat perfectly”. 

  

SIKANDA corn tortillas are 100% whole grain, free of GMO, low-calorie, low-sodium and gluten free.    They also have a certified organic line carefully managed from grower to finished product.  We offer three different presentations: 

Whole corn, water and lime are all that is required to make healthy, flavorful tortillas. Preservatives are not used so tortillas must be kept refrigerated after opening. 

Corn tortillas are healthy and versatile, great for breakfast, lunch, dinner and snacks, travel well and go with almost any food.  Check our SIKANDA blog for creative recipes and bring tortillas to your table!