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A method for the assessment of safe rehydration regimes for pasta
Author(s) -
Anderson W.A.,
Goddard M.,
McKirgan C.,
Steels H.,
Cole M.B.
Publication year - 1992
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1992.tb00652.x
Subject(s) - library science , operations research , history , engineering , computer science
It is well‐known that bacterial spores are more resistant to dry heat than moist heat. Therefore, in order to ensure the safe application of thermal processes aimed at the destruction of Clostridium botulinum it is essential that all the ingredients of a food product are fully rehydrated. A simple microbiological method, based on the immobilization of spores of known moist heat resistance in a product, has been developed to evaluate the processing conditions required to give full rehydration of pasta. The method is compared to traditional approaches.