Processes applied to cooked chilled foods include heating and incubation at low temperatures (Table 11.3). Challenge testing that combines both operations realistically mimics the real situations in cooked chilled food industry. These experiments show that heat treatment markedly affects the ability of inoculated test strains to recover during incubation at low temperature. In a range of purées of vegetables where survival is expected to be similar in each matrix, shown by evidence of growth at high incubation temperature, the probability of growth after heat treatment is markedly delayed (Carlin et al., 2000a).
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