SANITATION PROBLEMS IN THE NEW PRESSURIZED FOODS

The amazing acceptance by the consumer of both the pressurized whipped cream container and non-food aerosols is finally leading to the development of many other pressurized foods. Special public health precautions must be taken, including sanitary design of equipment, temperature controls, aseptic gassing, mechanical valve insertion, and sanitizing of valve and can. The consumer is convenience-package-minded, but the industry must not neglect to continuously follow basic public health requirements for these new products.