Milks and Dairy
Food and Grain Classes
Baking class
Meat products
Aquatic products
Egg products
Fruits and Vegetables
Journal of Food:
Food Category: Condiment
Definition: Condiments liquid complex condiment half liquid seasoning semi solid compound seasoning barbecue sau
Food safety and shelf life factors:

Seasoning products rich in nutrition, susceptible to raw materials or processing environment, hemolytic streptococcus in the process, Lister's bacillus. The heating temperature is too high will cause loss of quality, the addition of natural antimicrobial or antioxidant, can reduce the temperature of sterilization, improve quality, and reduce the seasoning products manufactured after the two times the risk of contamination.

Name Environmental / processing conditions Bacteria contamination、Disease Product Name
Condiment Packaging container bottled bagged Listeria、Staphylococcus aureu

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