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

Johanningsmeier, Suzanne; Breidt, Frederick
USDA - Agricultural Research Service
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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)
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