New shelf-life extenders mesh perfectly with consumers’ continuing desire for convenience, food safety and prevention of food waste. The key? Their packaging technology.
“There are a couple of methods for eliminating Listeria monocytogenes that the larger companies have been using that can be adapted for smaller processors,” says Lynn Knipe, Ph.D., associate professor, The Ohio State University, located in Columbus, Ohio. “Both methods involve a variation of the cook-in-the-bag process, which eliminates the potential for surface contamination by L. monocytogenes or survivors in the package up to the point that the consumer opens the package.”