Hello,
I own a company that makes fruit based beverages. Since inception, we have invested in our own production line and done hot fill pasteurization with no issues.
We are looking at moving to a co-packer that have far greater production capabilities than we do. However, they do not offer hot fill pasteurization, only tunnel pasteurization.
From a food safety standpoint, if the same amount of PUs are applied through tunnel pasteurization as hot fill, does the food safety risk stay the same? Is tunnel pasteurization as effective as hot fill pasteurization?
I appreciate any and all feedback .
Thanks,