Sustainable shelf life of cooked chilled food with respect to sporeformers (SUSSLE 2)

煮熟的冷冻食品相对于孢子形成体的可持续保质期 (SUSSLE 2)

• 批准号: BB/K021117/1
• 负责人: Michael William Peck
• 金额: $ 29.38万
• 依托单位: Quadram Institute
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2013
• 资助国家: 英国
• 起止时间: 2013 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FK021117%2F1
• 关键词: Sustainable; shelf; life; cooked; chilled

The SUSSLE Process/shelf-life is an outcome from the recently completed LINK project. It is an intermediate heat process and shelf-life that can be used for the safe production of cooked chilled foods. However, the SUSSLE Process/shelf-life cannot presently be used in the production of all cooked chilled foods. The project aims to combine details from industry of processing energy/efficiency, environmental impact, waste reduction etc with robust new scientific data to resolve this practical issue faced by manfacturers thermally processing cooked chilled foods with intermediate shelf lives, and aims to extend the range of foods for which the SUSSLE Process/shelf-life can be applied. The findings will be exploited by food manufacturers in the continued safe production of a greater range of cooked chilled foods.

SUSLE工艺/有效期是最近完成的LINK项目的结果。这是一个中间的热处理和保质期，可用于安全生产的熟食冷藏食品。然而，SUSSLE工艺/保质期目前不能用于生产所有煮熟的冷冻食品。该项目旨在将联合收割机行业的加工能源/效率、环境影响、废物减少等细节与强大的新科学数据相结合，以解决制造商热加工具有中间保质期的熟食冷冻食品所面临的实际问题，并旨在扩大SUSLE工艺/保质期可应用的食品范围。食物制造业会利用研究结果，继续安全生产更多种类的熟食及冰鲜食物。

项目成果

Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus.

嗜冷蜡状芽孢杆菌对最低限度加工的冷冻食品带来风险。

• DOI: 10.1016/j.tifs.2019.08.024
• 发表时间: 2019
• 期刊: Trends in food science & technology
• 影响因子: 15.3
• 作者: Webb MD

Quantification of Nonproteolytic Clostridium botulinum Spore Loads in Food Materials.

• DOI: 10.1128/aem.03630-15
• 发表时间: 2016-01-04
• 期刊: Applied and environmental microbiology
• 影响因子: 4.4
• 作者: Barker GC;Malakar PK;Plowman J;Peck MW
• 通讯作者: Peck MW