date:Dec 12, 2012
non-proteolytic C.botulinum by keeping food at a temperature of 90C for 10 minutes, said Chilled Food Association (CFA) secretary general Kaarin Goodburn. We wanted to challenge this rule, and have identified a new thermal process that can be applied to any fully cooked food, such as soups, sauces and Indian dinners.
The SUSSLE process gives a safe shelf-life at a temperature of between 70 and 90C, improving the quality of the product since heating at a lower temperature reduces flavour loss.