Hello,
I am currently working on a new product process. We are looking to use a pasteurization for bottled foods such as capers, sundried tomatoes, olives, banana peppers, etc. I am wondering what the time and temp would be for food like this. I know milk has a certain time and temperature to kill microorganisms but what would it be for products like this. Also would you suggest doing the food as a hot fill?
Thank you