Sterility control of food product by introducing a harmless non-sterile component

摘要

PCT No. PCT/GB88/00815 Sec. 371 Date Nov. 27, 1990 Sec. 102(e) Date Nov. 27, 1990 PCT Filed Oct. 3, 1988 PCT Pub. No. WO89/02928 PCT Pub. Date Apr. 6, 1989.A liquid food product, such as a soup or sauce, is treated by first sterilizing it, e.g. by UHT processing, and then introducing into it a minor amount, e.g. 5 to 15 vol. %, of a non-sterile component, e.g. a dairy product, substantially free of all micro-organisms liable to cause disease. The non-sterile component will cause evident harmless spoilage of the product after a given period of storage, so that the consumer will be obliged to discard the product before any harmful bacteria have grown.