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 language | English |
|---|---|
| Number of pages | 4 |
| Journal | Food Australia : Official Journal of CAFTA and AIFST |
| Publication status | Published - 2003 |
Keywords
- botulism
- clostridium botulinum
- food contamination
- precooked foods
- preservation
- safety measures