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Food Standards Agency Codes

Entry: High pressure treating (pascalisation) - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A07JC
Notation:
A07JC

Subject to a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food

State:
Facets
Term type:
Core term
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Physical decontamination treatment Narrower
Hierarchy preservation technique Broader Physical decontamination treatment Narrower
Hierarchy Process Broader Physical decontamination treatment Narrower

Full Details

broader Physical decontamination treatment
broader_preserv Physical decontamination treatment
broader_process Physical decontamination treatment
commonName Pressure sterilisation | High hydrostatic pressure treatment
definition Subject to a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
hierarchyCode_master Z0001.0006.0002.0003.0001.0007
hierarchyCode_preserv Z0002.0001.0007
hierarchyCode_process Z0003.0001.0007
in scheme Food type Identifiers | Preservation-technique | Process
langualCode J0160
lastVersion 01.01.023
notation A07JC
pref label High pressure treating (pascalisation)
scope note Subject to a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
state Facets
termType Core term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000