Food Trade Review, June 1st, 1990
Food Pasteurization
Food products that have been pasteurized are referred to as semi preserved products. The pasteurization process is the application of increased - but not excessively high-temperatures, 60-85 [degrees] C, ensuring a limited extension of the shelf life period with the "fresh character" of the relevant product being maintained to a large extent.
From a microbiological point of view, this process kills yeasts, mould fungi and lactic bacteria (their spores, however, remain unaffected). After heating the packed product, an imperishability period of 2-6 weeks is obtained by ra...
HighBeam Research, Free Preview: 'Food pasteurization.'... Full Membership required for unlimited access. Free 7-day trial.
Subscribers: HighBeam content is only available to HighBeam subscribers. Click the link above for more information.
