Sustainable shelf life of cooked chilled food with respect to sporeformers (SUSSLE2)

The SUSSLE Process/Shelf Life is an outcome from the recently completed LINK project. It is an intermediate heat process and shelf-life that can be used for the safe production of cooked chilled foods. However, the SUSSLE Process/Shelf Life cannot presently be used in the production of all cooked chilled foods. The project aims to combine details from industry of processing energy/efficiency, environmental impact, waste reduction etc with robust new scientific data to resolve this practical issue faced by manfacturers thermally processing cooked chilled foods with intermediate shelf lives, and aims to extend the range of foods for which the SUSSLE Process/Shelf Life can be applied. The findings will be exploited by food manufacturers in the continued safe production of a greater range of cooked chilled foods.