StraightUpKratom is now employing state of the art dry heat autoclaving. This new dry heat autoclaving of Kratom is used to sterilize against molds, yeasts, Salmonella, B. cereus (vegetative form and spores) and total bacterial count, etc.
This process will slightly change color, texture and taste but MIT count is unaffected.
Although the following link is not the exact process used you can see general information on our process. Notably we use a lower temp for longer periods of time.

Click "how does it work" tab
[(http://www.foodtech-portal.eu/index.php?title=Dry_heat_sterilization_of_spices)]Error