Process for improving shelf life of refrigerated foods

摘要

A process for producing a food product having an extended refrigerated shelf life of at least six months comprising: sealing food in a container prior to heating to inactivate undesirable microorganisms; heating the food in the sealed container at a temperature to achieve a minimum Fp value equivalent to about 20 minutes at 90 degrees C to inactivate undesirable microorganisms likely to be present in the food; and rapidly cooling the heated food at a rate of at least about 2 degrees C per minute to substantially prevent germination of undesirable microbial spores likely to be present in the food.