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

SUSSLE工艺/保质期是最近完成的LINK项目的成果。这是一种中间加热过程和保质期，可用于安全生产熟制的冷冻食品。然而，SUSSLE工艺/保质期目前不能用于所有熟制冷冻食品的生产。该项目旨在将加工能源/效率、环境影响、减少废物等行业细节与强有力的新科学数据相结合，以解决制造商在热加工具有中间保质期的熟制冷冻食品时面临的这一实际问题，并旨在扩大可应用SUSSLE工艺/保质期的食品范围。食品制造商将利用这一发现继续安全地生产更多种类的熟制冰鲜食品。

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.