MINIMUM HEAT TREATMENT TO BE APPLIED TO APPRAISED FOIE GRAS CALCULATED BY A QUANTITATIVE RISK ANALYSIS

Minimum heat treatment to be applied to appertised foie gras calculated by a quantitative risk analysis, appertised foie gras products are generally subjected to lower sterilisation treatments than those recommended for meat-based preparations, but which nevertheless give them biological stability. Find out more about our expertise in the application of heat treatments.