Dear all,
We are currently developing a new product category which is ready to eat meals. The first products that we are working on are grilled marinated mushrooms, fish fillet with grilled vegetables and chickpeas soup. Those products have pH values above 5 and we need to sterilize them. Could you please give me some advise on how to determine my target microorganism, and what time - temperature combination whould be sufficient to achieve a safe product? Of course we are going to do all the necessary microbiological analyses to test the product and establish its shelf life, but I currently need some directions, or some usefull bibliography to start with.
Thank you very much for your help and time.