date:Apr 14, 2016
ociated with raw foods that can be combated by new and emerging technologies. Many are able to effectively reduce pathogenic microbial loads and improve a products refrigerated shelflife. The goal is to be able to manufacture raw products to be shelf-stable, while still maintaining proper flavor and nutrients.
The Raw Truth
There is no agreement, even within the raw food community, about what the maximum temperature is that still allows food to be considered raw. Temperatures ranging from 104