The invention relates to a method for treating and distributing foodstuffs, in particular meat or sausage products, the foodstuffs being enveloped by a packaging material or introduced into a packaging material. According to the invention, the foodstuff contained in and provided with the packaging is subjected to a targeted treatment in order to inactivate micro-organisms for the purposes of microbe reduction and a protective coating is applied to the packaging immediately afterwards or during this treatment.

The invention relates to a method for treating and distributing foodstuffs, in particular meat or sausage products, the foodstuffs being enveloped by a packaging material or introduced into a packaging material. According to the invention, the foodstuff contained in and provided with the packaging is subjected to a targeted treatment in order to inactivate micro-organisms for the purposes of microbe reduction and a protective coating is applied to the packaging immediately afterwards or during this treatment.

A fluid suction system for a retort having a vessel with a vessel length, pooled fluid at a bottom of the vessel defining a fluid surface level, and an outlet placing the vessel in fluid communication with a pump includes an elongated manifold for placement along the bottom of the vessel in fluid communication with the outlet. The pooled fluid flows into and through the manifold when the pooled fluid is suctioned by the pump, and the fluid surface level of the pooled fluid remains substantially even along at least a portion of the vessel length as the pooled fluid is suctioned by the pump.

A fluid suction system for a retort having a vessel with a vessel length, pooled fluid at a bottom of the vessel defining a fluid surface level, and an outlet placing the vessel in fluid communication with a pump includes an elongated manifold for placement along the bottom of the vessel in fluid communication with the outlet. The pooled fluid flows into and through the manifold when the pooled fluid is suctioned by the pump, and the fluid surface level of the pooled fluid remains substantially even along at least a portion of the vessel length as the pooled fluid is suctioned by the pump.

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F.sub.0 value of at least 10.

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F.sub.0 value of at least 10.

A breast milk sterilizing apparatus provided with a nursing bottle holding breast milk, a holder cylinder body of metal having a cylindrical wall portion to which the nursing bottle is inserted, a heater and a heater temperature sensor wound around a periphery of the cylindrical wall portion, a breast milk temperature sensor to measure breast milk temperature on a bottom face of the nursing bottle, and a breast milk temperature controlling portion to control the heater based on a breast milk temperature measured value measured by the breast milk temperature sensor.

A breast milk sterilizing apparatus provided with a nursing bottle holding breast milk, a holder cylinder body of metal having a cylindrical wall portion to which the nursing bottle is inserted, a heater and a heater temperature sensor wound around a periphery of the cylindrical wall portion, a breast milk temperature sensor to measure breast milk temperature on a bottom face of the nursing bottle, and a breast milk temperature controlling portion to control the heater based on a breast milk temperature measured value measured by the breast milk temperature sensor.

The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.

The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.