Thermal Inactivation of Listeria monocytogenes and Salmonella during Water and Steam Blanching of Vegetables
Thermal inactivation of Listeria monocytogenes and Salmonella was evaluated on peas, spinach, broccoli, potatoes, and carrots that were treated with hot water and steam. Results suggest that hot water and steam blanching practices commonly used by the frozen vegetable industry will achieve the desired 5-log lethality of L. monocytogenes and Salmonella and will enhance microbiological safety prior to freezing.
As Americans strive to eat healthier and add more fruits and vegetables to their diets, a study from the University of Georgia (UGA) has a simple message for consumers: think frozen. In partnership with the Frozen Food
Two independent studies, commissioned by the British Frozen Food Federation, show that frozen fruits and vegetables may have higher levels of antioxidants and phytochemicals than their fresh counterparts. Researchers evaluated the nutrient content of commonly