Ready-made meals cooked vacuum package (sous vide) and their microbiological safety
2001
Farkas, J. | Polyak-Feher, K. | Andrassy, E. | Meszaros, L.
The authors briefly survey the potential of production of sous-vide meals and the microbiological risk of such products. According to the results of their experiments with products inoculated with spores of a psychrotrophic strain of Bacillus cereus, the microbiological safety can be improved considerably by complementing radiation treatment. In order to maintain the sensory quantity and vitamin content, the optimal combination preservation technology shell be established 'item-by-item'
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