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Articles Tagged with ''food sterilization''
Low-acid, high-moisture, shelf-stable, ready-to-eat prepackaged foods are conventionally treated with pressurized steam or high-temperature water at 120°C or higher to inactivate Clostridium botulism spores, stemming their germination and the potential production of a deadly toxin inside the sealed container.
Eliminating pathogens in red meat, poultry, seafood and fresh produce, Zep KEEPER Professional products are FDA-approved, broad-spectrum antimicrobial agents using sodium chlorite technology for microbial control without altering or destroying the taste, color, nutritional value or odor of food products.
In the process, it widens the window of product types treatable by the same unit.