Doc. 01. Microbiologically safe continuous pasteurisation of liquid foods - spanish version

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EHEDG 2017 (replaces 1992 edition)
Seiten /pages: 12

There are many reasons why, in practice pasteurised products sometimes present a microbiological health hazard. Due to distribution in residence time, not all products may reach the temperature required for pasteurisation or may do so for too short a time. Further there may be a risk of contamination with a non-pasteurised product, or the cooling medium. This document describes the requirements particularly for liquid foods without particulates. An update is being prepared.