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Shelf-Stable Heat Treated Foods

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Microorganisms in Foods 8

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Abstract

Useful testing for the microbiological safety and quality of, shelf stable, heat treated products is discussed. Significant organisms, process control, microbiological data, packaging integrity, heating and cooling, hygienic handling of packs, critical ingredients, in-process, processing environment, shelf life, and end product testing considerations are discussed. Specific recommendations are provided, where applicable.

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Authors and Affiliations

  1. Eagan, MN, USA

    Katherine MJ Swanson (editorial committee chair)

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  1. Katherine MJ Swanson
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International Commission on Microbiological Specifications for Foods (ICMSF)

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International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Shelf-Stable Heat Treated Foods. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_24

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