Destroying microbes in prepackaged meals containing solid and semi-solid food serves as an alternative to conventional retort methods.
October 11, 2013
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.
The company uses the highest-quality production equipment and maintains vigilance in seeing that each jar of salsa meets the demanding standards of every other jar.