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The Agriculture and Agri-Food Canada (AAFC) study meat products india street food ready to eat (RTE) meats such as to ensure their safety and to find new ways to make more team sains.Une products led by Dr. Sampathkumar of Balamurugan Research Centre AAFC's india street food Guelph Food is currently conducting two studies to ensure that WFP meat processing techniques used by the industry to offer Canadians the safest food choices and healthier. In Canada, guidelines on food safety for food processing companies are established india street food by Health Canada. If they deviate from these guidelines, food processing companies must scientifically validate their processing methods showing that they control the pathogenic bacterial populations in their products. To do this, the most common way is to heat the product so as to kill bacteria. However, some RTE meat products such as salami, are not cooked, but fermented dry and salty. india street food "Through this research, we can better india street food understand how the food industry can better prevent foodborne illness and how pathogens india street food respond to food processing, which will eventually industry to access new markets "stated the researcher. The salt in the RTE meat products plays the crucial role of food preservatives to improve the shelf life and functionality india street food in terms of flavor and taste. Today, india street food however, consumers want healthier food choices, india street food and often reducing india street food the salt content of foods that can offer this particular their choice. Dr Balamurugan studying how the reduction of sodium chloride (salt) india street food in RTE meat and replacing it with another compound, such as potassium chloride or calcium chloride, will influence the product shelf life. He is particularly interested in MAP meat that has been treated at high pressure, a process that removes all bacteria present.
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