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ESTABLISHING SOUS VIDE PROCESSING SCHEDULES FOR SPAGHETTI/MEAT SAUCE AND RICE/SALMON BASED ON THERMAL DESTRUCTION OF STREPTOCOCCUS FAECIUM.

Author(s) : GHAZALA S., et al.

Summary

COMPLETE MEALS OR COMPONENTS OF A MEAL ARE VACUUM-PACKED IN A POUCH OR A RIGID CONTAINER AND PASTEURIZED TO OBTAIN A REFRIGERATED SHELF LIFE OF 21 TO 45 DAYS AT A TEMPERATURE NOT HIGHER THAN 3 DEG C. HOWEVER, THERE IS CONCERN ABOUT THE SAFETY OF THIS METHOD (CLOSTRIDIUM BOTULINUM). THE PASTEURIZATION PROCESSES FOR SOUS VIDE PRODUCTS IS NORMALLY BASED ON 12-14 DECIMAL REDUCTIONS OF AN INDICATOR VEGETATIVEBACTERIA, LIKE S. FAECIUM.

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Pages: 1848-1851

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Details

  • Original title: ESTABLISHING SOUS VIDE PROCESSING SCHEDULES FOR SPAGHETTI/MEAT SAUCE AND RICE/SALMON BASED ON THERMAL DESTRUCTION OF STREPTOCOCCUS FAECIUM.
  • Record ID : 1992-2345
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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