All products in the feedstuff sector are faced with the problem of salmonella. According to EU import legislation, fishmeal has on principal to be controlled to detect whether it is infected with salmonella. In case of a positive result, the whole lot has to be sterilised (prescribed by the veterinary authorities). Thermal heating is the most careful way of destroying salmonella as it does not alter the determining constituents of the fishmeal. The “heart” of the sterilising plant has been in operation since 1983, but the cooler and deodorizing plant based on the plasma process have continually been adapted to considerably reduce the odour units. 20 tons of fishmeal per hour are run through the plant for 30 minutes at a temperature of at least 80 degrees Celsius.