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