description: In 1991, the chilled food market for ready meals, prepared salads, pizzas and pasta was worth u470m compared with only u194m in 1986 - an increase of over 240% in only five years. It has been generally considered that chilled foods would remain microbiologically safe if kept between -1 degree C and below +8 degrees C. However, the realization that some pathogenic microorganisms can still grow at chill temperatures challenged that belief. It is now well established that such microorganisms may represent a significant food safety risk and that conditions for their growth and survival must be considered by the food industry. This report details the findings of the Advisory Committee on the Microbiological Safety of Food in examining these risks and makes practical recommendations for ensuring the continued safety of chilled foods."
language: English
title: Report on Vacuum Packaging & Associated Processes
titlecomplete: Report on Vacuum Packaging & Associated Processes
publisher: Bernan Press(PA)