Validation of pasteurization in vegetable soups

Hi,

We would like to know if there is any literature, recomendation or scientific reference related with the specific minimum heat-treatment (pasteurization) in a product which is a soup made up with different vegetables that would be packaged in a hermetically sealed container and will keep under refrigeration. We are thinking that the Fish and Fishery product Guideline could help us to establish the minimum heat-treatment with Clostridium botulinum.

Is there any heat-treatment less restrictive for this kind of products?

Thank you very much

Why go to the trouble of hermetically sealing if your product is not shelf stable?

Usually in processing it's one or the other, not both

following

Hi,

 

We would like to know if there is any literature, recomendation or scientific reference related with the specific minimum heat-treatment (pasteurization) in a product which is a soup made up with different vegetables that would be packaged in a hermetically sealed container and will keep under refrigeration. We are thinking that the Fish and Fishery product Guideline could help us to establish the minimum heat-treatment with Clostridium botulinum.

 

Is there any heat-treatment less restrictive for this kind of products?

 

Thank you very much

Hi Silkefood

Do you mean sous-vide pasteurization ?