PROCESS FOR REDUCING SPORE LEVELS IN COMPOSITIONS

The present invention relates to a process effective for reducing the number of spores, especially psychrotrophic spores, in compositions. More specifically, a method is provided for heating a composition at a temperature, pressure and for a time effective for reducing the number of psychrotrophic s...

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Bibliographische Detailangaben
Hauptverfasser:	CHAPMAN, BELINDA LEIGH, BULL, MICHELLE KAY, LEGAN, JAMES DAVID
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a process effective for reducing the number of spores, especially psychrotrophic spores, in compositions. More specifically, a method is provided for heating a composition at a temperature, pressure and for a time effective for reducing the number of psychrotrophic spores in the composition by at least about 3 logs. In one important aspect, the invention relates to producing vacuum packed or modified atmosphere packed chilled food products. La présente invention concerne un procédé efficace pour la réduction du nombre de spores, spécialement des spores psychotropes, dans des compositions. De manière plus spécifique, un procédé est proposé pour le chauffage d'une composition à une température, une pression et pendant un temps efficace pour la réduction du nombre de spores psychotropes dans la composition d'au moins environ 3 logs. Dans un aspect important, l'invention concerne la production de produits alimentaires réfrigérés emballés sous vide ou emballés sous atmosphère modifiée.