AFFI along with our Advantage Partner Mérieux NutriSciences teamed up to publish a new study on the thermal inactivation of Listeria monocytogenes (Lm) and Salmonella on peas, spinach, broccoli, potatoes and carrots that were treated with hot water and steam.
Results show that blanching exceeds a five log reduction of Lm and Salmonella in all evaluated vegetables. Results also provide a reference for the frozen food industry for the application of blanching as an effective process control.
The publication titled, "Thermal Inactivation of Listeria monocytogenes and Salmonella during Water and Steam Blanching of Vegetables," will appear in the September 2017 edition of the Journal of Food Protection.
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