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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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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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Indexing
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Themes:
Packaging;
Precooked food - Keywords: Pasteurization; Clostridium; Botulism; Vacuum; Rice; Chilling; Streptococcus; Fish; Precooked food; Pasta; Packaging
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