Hygienic processing: Produce & other foods
Hygienic processing: Produce & other foods
Friday, 10 April 2009
While the bulk of work at Langford has looked at treating meats, there have been a number of studies on applying the treatments developed for meats to other foods, principally produce such as peppers, salad vegetables and herbs, but also products such as eggs (James, Lechevalier & Ketteringham, 2002). This has included steam (James et al., 2000) and washing systems utilising chemicals such as vinegar (James, 2007a, b) and ozone (James, Ketteringham & James, 2000; Ketteringham et al., 2006).