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Home » Keywords » post-packaging pasteurization

Items Tagged with 'post-packaging pasteurization'

ARTICLES

sausages in a package
Tech | Processing

Post-Packaging pasteurization advances

Elizabeth christenson 200x200
Elizabeth Fuhrman
July 30, 2020
One Comment

Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radiofrequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.


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Ham
Food Safety

Benefits to post-packaging pasteurization

Elizabeth christenson 200x200
Elizabeth Fuhrman
August 1, 2019
No Comments
The prime benefit of post-packaging pasteurization is food safety through re-pasteurizing the surface on products that were re-exposed after cooking.
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Packaged Sausages
Food Safety

Options abound for processors who want a post-packaging pasteurization kill step

Elizabeth christenson 200x200
Elizabeth Fuhrman
August 1, 2018
No Comments
Post-packaging pasteurization offers a multitude of benefits for processors in the meat and poultry industry.
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np0815_082_foodsafety_img1.jpg

Providing another barrier for pathogens

Post-harvest pasteurization methods protect against foodborne pathogens, while keeping labels clean.
Megan pellegrini
Megan Pellegrini
August 18, 2015
No Comments

Processors use post-harvest pasteurization methods to put another barrier between their product and Listeria — their clean, sustainable qualities are an added benefit.


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NP1114_foodsafety_img1.jpg

Post-packaging pasteurization: Using heat to reduce risk

Lynnknipe
Lynn Knipe
November 12, 2014
No Comments
Post-packaging pasteurization has become an important intervention for reducing the Listeria monocytogenes hazard in packages of ready-to-eat (RTE) meat products, as well as extending the shelf life of RTE products.
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