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Validation of pasteurization in vegetable soups

vegetables pasteurization heat-treatment soups validation

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SilkeFood

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Posted 12 July 2022 - 09:42 AM

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



Scampi

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Posted 12 July 2022 - 12:08 PM

Why go to the trouble of hermetically sealing if your product is not shelf stable?

 

Usually in processing it's one or the other, not both


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SQFconsultant

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Posted 12 July 2022 - 04:27 PM

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Posted 13 July 2022 - 11:16 AM

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

Hi Silkefood

 

Do you mean sous-vide pasteurization ?


Kind Regards,

 

Charles.C






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