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Quality and Safety of Refrigerated Cucumber Pickles Produced With A Brief Blanching Step to Reduce Background Microbiota

Investigators
Johanningsmeier, Suzanne
Institutions
USDA - Agricultural Research Service
Start date
2017
End date
2018
Objective

To determine whether the application of a brief blanching step (e.g. 176°C, 15 sec) will improve the safety of non-pasteurized pickled vegetable products (including refrigerated pickles) without having adverse impact on the texture and quality during the shelf life of the product.

Funding Source
Agricultural Research Service
ARS (NP108)
Project source
View this project
Project number
6070-41420-008-02-T
Accession number
431366
Categories
Microbiological Standards and Guidelines
Commodities
Produce