Tag: cook
Europe: Campden BRI offers paper on sous vide processing
Campden BRI has provided a paper entitled The microbiological safety of sous-vide processing (Guideline 75) that provides guidance to sous-vide processing with particular emphasis on...
Europe: IFR researchers study knowledge-led approaches against C. botulinum in food
In view of the extreme toxicity of the botulinum neurotoxin, one of the primary targets of the food industry is to prevent the growth...