{"id":705,"date":"2013-10-11T08:58:45","date_gmt":"2013-10-11T15:58:45","guid":{"rendered":"http:\/\/labs.wsu.edu\/tang\/?p=705"},"modified":"2017-09-05T10:34:36","modified_gmt":"2017-09-05T17:34:36","slug":"increasing-the-frequency-of-microwave-sterilization-for-packaged-meals","status":"publish","type":"post","link":"https:\/\/labs.wsu.edu\/tang\/2013\/10\/11\/increasing-the-frequency-of-microwave-sterilization-for-packaged-meals\/","title":{"rendered":"Increasing the frequency of microwave sterilization for packaged meals"},"content":{"rendered":"<p><em>Food Engineering<\/em>\u00a0 | \u00a0October 2013<\/p>\n<p>Low-acid, high-moisture, shelf-stable, ready-to-eat prepackaged foods are conventionally treated with pressurized steam or high-temperature water at 120\u00b0C or higher to inactivate Clostridium botulism spores, stemming their germination and the potential production of a deadly toxin inside the sealed container. <a href=\"http:\/\/www.foodengineeringmag.com\/articles\/91312-microwave-sterilization-for-packaged-meals\" target=\"_blank\">[continue reading]<\/a><\/p>\n<p><em>Source:\u00a0<a href=\"http:\/\/www.foodengineeringmag.com\/articles\/91312-microwave-sterilization-for-packaged-meals\" target=\"_blank\">Increasing the frequency of microwave sterilization for packaged meals<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p><em>Food Engineering<\/em>\u00a0 | \u00a0October 2013<\/p>\n<p>Low-acid, high-moisture, shelf-stable, ready-to-eat prepackaged foods are conventionally treated with pressurized steam or high-temperature water at 120\u00b0C or higher to inactivate Clostridium botulism spores, stemming their germination and the potential production of a deadly toxin inside the sealed container. <a href=\"http:\/\/www.foodengineeringmag.com\/articles\/91312-microwave-sterilization-for-packaged-meals\" target=\"_blank\">[continue reading]<\/a><\/p>\n<p><em>Source:\u00a0<a href=\"http:\/\/www.foodengineeringmag.com\/articles\/91312-microwave-sterilization-for-packaged-meals\" target=\"_blank\">Increasing the frequency of microwave sterilization for packaged meals<\/a><\/em><\/p>\n","protected":false},"author":2870,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[415,418],"tags":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/705"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/comments?post=705"}],"version-history":[{"count":2,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/705\/revisions"}],"predecessor-version":[{"id":720,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/705\/revisions\/720"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/media?parent=705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/categories?post=705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/tags?post=705"},{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/wsuwp_university_location?post=705"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/wsuwp_university_org?post=705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}