date:Dec 12, 2012
roteolytic Clostridium botulinum (C.botulinum).
Collectively we took decisions that will no doubt impact positively on the safety of chilled prepared foods in the UK and internationally for years, said Dr Roy Betts, head of microbiology at Campden BRI.
The project aimed to reduce the temperature at which food is heat treated to stop pathogen growth. The Food Standards Agency (FSA) recommends 90C for 10 minutes.
New thermal process
To have an 11-day shelf-life you have to show you can control