3 replies to this topic

[SilkeFood]

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

[Scampi]

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

[SQFconsultant]

following

[Charles.C]

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 ?