At the citrus packing house I am assisting they have an issue of not wanting to change their batch water daily. I know I know, but they are given the ability use a valid pasteurization process. Because they are already heating the batch water is it feasible to heat up the batch water to the proper temp and time and call it good?
Im all about changing the water on the regular but my job is also to provide them options. All the information I am finding is on actual juice or milk products, and we are dealing with whole ready to eat produce.