Pickling, fermentation, packaging and canning issues: is pH 4.6 the magic number?

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The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-person or online.

Speaker: Dr. Brian A. Nummer, Utah State University

Abstract: Acid, pickled and fermented foods are trending with small commercial and home-based food producers. What concerns in preparation, ingredients, packaging and acidification are there? Are these foods really lower risk? Is a home-based kitchen safe? How is shelf life determined? How does the processor know if refrigeration is safe? Can these foods be thermally processed for ambient storage? All of these questions will be answered and topped off with a brief discussion on inspections, traceability, and recall issues.

Event Date Nov 05, 2015
Location Type online
Posted by NCCEH Nov 05, 2015