Long Shelf Life Cook-Chill Technologies: Food Safety Risks and Solutions

S. Rodgers

Research output: Contribution to journalArticle

Abstract

Long shelf life cook-chill foods are 'unprotected' by any preservation hurdles except refrigeration. Potential risks include the possibility of botulism and additional preservation factors are needed. Protective cultures stand out amongst other preservation methods owing to their natural image and temperature sensitive inhibition. A protocol for applications of this biopreservation method is described.
Original languageEnglish
Pages (from-to)80-101
Number of pages22
JournalFood Australia
Volume55
Issue number3
Publication statusPublished - 2003

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