Method for treating a packaged food product and container therefor

Abstract

The present invention relates to the field of food preservation and packaging. Specifically, the invention concerns a method for heat treating packaged food products at temperatures suitable to eliminate harmful microorganism, while preventing packaging deformation during heat treatment. The invention aims to improve stability and extend shelf life, enabling more efficient and economical distribution and storage of food products.

Description

[0001] Method for treating a packaged food product and container therefor.

[0002] FIELD

[0003] The present invention relates to the field of food preservation and packaging. Specifically, the invention concerns a method for heat treating packaged food products at temperatures suitable to eliminate harmful microorganism, while preventing packaging deformation during heat treatment. The invention aims to improve stability and extend shelflife, enabling more efficient and economical distribution and storage of food products.

[0004] BACKGROUND

[0005] Given the rapid pace of modem life, the demand for convenience has surged, driving the popularity of packaged food products such as Refrigerated Processed Foods of Extended Durability (REPFEDs). These food products are designed to fit seamlessly into the busy lives of consumers, offering ready-to- eat or easy-to-prepare meals that save time. However, the production and storage of packaged food products present significant challenges, primarily due to the inherent presence of harmful bacteria such as Bacillus cereus, Listeria monocytogenes, faecal streptococci, and Clostridium botulinum. These pathogens pose serious health risks and must be effectively managed to ensure consumer safety.

[0006] Current methods of conservation, namely pasteurization and sterilization, have been the cornerstone for food safety. Heating food products above 100°C typically involves intense heating coupled with pressure build up to achieve and maintain temperatures above 100 such as during sterilisation. The packaging requirements for food products that have to be packaged before heating the food product above 100 degrees compound the problem.

[0007] Packaging must endure high temperatures and pressures to prevent deformation, rupture, or breakage, leading to the prevalent use of materials like glass, metal and certain types of plastics. However, these materials come with high production costs due to expensive raw materials, energy-intensive manufacturing processes, and heavy transportation. Moreover, they have a significant environmental impact. Waste management also poses challenges, particularly with heavy packaging materials, leading to increased logistical costs and safety hazards. Therefore, they have a significant environmental impact.

[0008] Given these challenges, innovative solutions are needed to enhance microbial safety of packaged food products and storage stability without compromising food quality and environmental sustainability.

[0009] SUMMARY

[0010] The present invention concerns a container and method for treating packaged food products to relatively high temperatures to safeguard them from harmful bacteria, in particular from spore-forming bacteria, such as at least from Bacillus cereus and optionally further from Listeria monocytogenes, faecal streptococci, and Clostridium botulinum A, B, E and F and spores thereof and fungi such as Byssochlamys Vulva and Byssochlamys Nivea, while preventing the packaging of the packaged food product from deformation such as explosion, rupture, breakage during heat treatment. This improves the storage stability and while maintaining relatively low packaging requirements and costs. By extending the shelflife of treated packaged food products to weeks, months or years, and keeping the packaging cost relatively low, manufacturers can more efficiently and economically supply their products to local and export markets through the distribution and storage chains. The shelf life of the food product is not limited by the amount of colony forming unit or growth of bacteria, but it depends on organoleptic properties of the food product itself.

[0011] Accordingly, in a first aspect, the present invention relates to a method for treating a packaged food product, said method comprising: a) placing the packaged food product in a receptacle of a container, wherein the container comprises the receptacle which is configured to fittingly accommodate the packaged food product and further comprises a lid configured to close the receptacle; b) applying the lid to close the receptacle whereby the packaged food product is fittingly enclosed inside the container; c) heating the packaged food product enclosed inside the container to a temperature of at least 105 degrees Celsius; d) optionally maintaining the heated packaged food product enclosed inside the container at said temperature for a predetermined time period; e) cooling down the heated packaged food product to 0 to 35 degrees Celsius.

[0012] In embodiments, when the container is closed and the packaged food product is fittingly enclosed inside the container , the container is configured to prevent the packaging of the packaged food product from deforming such as, expanding or from enlargement or distortion of, its shape during the heating step c) and optionally d), in particular due to buildup of pressure within the interior of the packaged food product during the heating step.

[0013] In embodiments, the container 1 is configured such that the shape of the container remains substantially unchanged during the heating step c) and optionally d) relative to its shape prior to the heating step; in particular wherein the shapes of the receptacle 2 and lid 3 remain substantially unchanged during the heating step c) and optionally d) relative to their respective shapes prior to the heating step and the engagement between the receptacle 2 and the lid 3)is not severed during the heating step c) and optionally d).

[0014] In embodiments, the packaging of the packaged food product is such that if not enclosed inside the container (1), it would deform such as expand or enlarge or distort, its shape during the heating step c) or d), in particular due to buildup of pressure within the interior of the packaged food product during the heating step, such that the packaging of the packaged food product applies outward pressure on the enclosure 7 of the container 1 during the heating step.

[0015] In embodiments, during step c), radio waves such as microwaves are applied to the packaged food product enclosed inside the container 1 to heat the packaged food product to at least 105 degrees Celsius.

[0016] In embodiments, the container 1 further comprises a cooling system, such as one or more cooling channels 10 in the receptable 2 and / or the lid 3, such as wherein the receptacle 2 further comprises at least one inlet 8, at least one outlet 9 and at least one channel 10 fluidly connecting the inlet 8 to the outlet 9. In embodiments, during step e), a coolant liquid such as liquid nitrogen flows in the at least one channel 10 to cool down the heated packaged food product.

[0017] Accordingly, in a further aspect, the present invention relates to a packaged food product obtainable or obtained by the method as disclosed herein.

[0018] In a particular embodiment, the food product is a Refrigerated Processed Foods of Extended Durability (REPFED) product.

[0019] In a particular embodiment, at temperature between 0 °C and 12 °C the packaged food product is free of at least vegetative Bacillus cereus and optionally free of Listeria monocytogenes and / or faecal streptococci and / or psychrotrophic Clostridium botulinum and the spores of said bacteria are at least fatally injured such that the spores can no longer grow out vegetatively into the respective bacteria.

[0020] In a particular embodiment, the packaged food product is free of vegetative psychrotrophic Bacillus cereus and the spores thereof are at least fatally injured.

[0021] Accordingly, another aspect of the present invention relates to a container 1 comprising; a receptacle 2 configured to fittingly accommodate a packaged food product; a lid 3 configured to close the receptacle 2; wherein when the container 1 is closed the receptacle 2 and the lid 3 together define an enclosure 7 inside the container 1, the enclosure is limited by walls, and wherein the enclosure is configured such that the packaged food product precisely fits within the enclosure; wherein the container 1 is rigid such that the walls defining the enclosure 7 can withstand an outward pressure up to 3.6 bar without a substantial change in the shape of the container and without severance of the engagement between the receptacle 2 and the lid 3; wherein at least one of the receptacle 2 or the lid 3 is manufactured from a material that permits the passage of radio waves, in particular microwaves, therethrough and is insulating. In embodiments, the receptacle 2 further comprises a cooling system, such as one or more cooling channels 10 in the receptacle 2 and / or the lid 3, wherein the receptacle 2 further comprises at least one inlet 8, at least one outlet 9, and at least one channel 10 fluidly connecting the inlet 8 to the outlet 9.

[0022] In embodiments, the receptacle 2 defines a bottom wall and one or more side walls, and the at least one channel 10 is located in the bottom wall of the receptacle 2 and / or in at least one of the side walls.

[0023] In embodiments, the lid 3 comprises one or more openings which extend through a part of or through the whole of the thickness of the lid 3, for example wherein the lid 3 comprises a top surface 4, a bottom surface 5 opposite to the top surface 4 and at least one opening 6 extending from the top surface 4 to the bottom surface 5.

[0024] In embodiments, at least the receptacle 2 is manufactured out of a semi-crystalline thermoplastic material, such as polyaryletherketone (PAEK), including polyether ether ketone (PEEK), polyetherketoneketone (PEKK), polyetheretherketonketon (PEEKK), polyetherketonetherketoneketone (PEKEKK) .

[0025] In embodiments, wherein the lid 3 is configured to slidably engage with the receptacle 2, such as by means of at least one guide rail 11.

[0026] Accordingly, another aspect of the present invention relates to an apparatus comprising a heating station and a cooling station connected by an conveyor system, wherein the conveyor system includes a plurality of receptacles 2. The conveyor system is configured to transport a packaged food product placed in the receptacle 2 from the heating station to the cooling station. The conveyor system is configured to transport a packaged food product placed in the receptacle 2 from the heating station to the cooling station.

[0027] BRIEF DESCRIPTION OF THE FIGURES

[0028] The following description of the figures of specific embodiments of the invention are merely exemplary in nature and is not intended to limit the present teachings, their application or uses.

[0029] FIG. 1 is a perspective view of the container in disassembled state.

[0030] FIG. 2 is another perspective view of the container in disassembled state.

[0031] FIG. 3 is a perspective view of an embodiment of a receptacle of the container.

[0032] FIG. 4 is a cross section of the container in assembled state.

[0033] FIG. 5 is a perspective view of an embodiment of a cooling system.

[0034] FIG. 6 is a perspective view of an alternative container.

[0035] FIG. 7 illustrates method of treatment over time. FIG. 8 is a perspective view of an alternative embodiment of a receptacle of the container.

[0036] FIG. 9 is a perspective view of an alternative embodiment of a lid of the container.

[0037] DESCRIPTION OF EMBODIMENTS

[0038] Before the present products, compositions, uses and methods of the invention are described, it is to be understood that this invention is not limited to particular products, compositions, uses and methods or combinations described, since such products, compositions, uses and methods and combinations may, of course, vary. It is also to be understood that the terminology used herein is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0039] As used herein, the singular forms "a", "an", and "the" include both singular and plural referents unless the context clearly dictates otherwise.

[0040] The terms "comprising", "comprises" and "comprised of as used herein are synonymous with "including", "includes" or "containing", "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps. It will be appreciated that the terms "comprising", "comprises" and "comprised of as used herein comprise the terms "consisting of, "consists" and "consists of.

[0041] The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the respective ranges, as well as the recited endpoints.

[0042] The term "about" or “approximately” as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of + / -10% or less, preferably + / -5% or less, more preferably + / -1% or less, and still more preferably + / -0.1% or less of and from the specified value, insofar such variations are appropriate to perform the disclosed invention. It is to be understood that the value to which the modifier "about" or “approximately” refers is itself also specifically, and preferably, disclosed.

[0043] Whereas the terms “one or more” or “at least one”, such as one or more or at least one member(s) of a group of members, is clear per se, by means of further exemplification, the term encompasses inter aha a reference to any one of said members, or to any two or more of said members, such as, e.g., any >3, >4, >5, >6 or >7 etc. of said members, and up to all said members.

[0044] All references cited in the present specification are hereby incorporated by reference in their entirety. In particular, the teachings of all references herein specifically referred to are incorporated by reference. Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the present invention.

[0045] In the following passages, different aspects and embodiments of the invention are defined in more detail. Each aspect and embodiment so defined may be combined with any other aspect or aspects and embodiment or embodiments unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.

[0046] Reference throughout this specification to “one embodiment” or “an embodiment” means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the appended claims, any of the claimed embodiments can be used in any combination.

[0047] As corroborated by the experimental section, which illustrates certain representative embodiments of the present invention, the inventors provide advantageous applications of a method for treating a packaged food product offering a notable advantage in significantly extending the shelflife of packaged food products while preventing the packaging of the packaged food product from deformation such as explosion, rupture, breakage during heat treatment and keeping relatively low packaging requirements and costs. By applying the method, the shelf life of preserved packaged food products can be extended from a short span of days to several weeks, months or even up to a several years. This innovative approach effectively eliminates pathogenic microorganisms, including vegetative Bacillus cereus and psychrotrophic Bacillus cereus and optionally vegetative Listeria monocytogenes and faecal streptococci and Clostridium botulinum A, B, E and F and spores thereof and fungi such as Byssochlamys Vulva and Byssochlamys Nivea, and at least incapacitates the spores of said bacteria and fungi, preventing their transition into active vegetative bacteria and fungi, and therefore ensures the microbial safety of the packaged food products and significantly reduces the risk of foodbome illnesses associated with these harmful microorganisms. Additionally, the container provides structural integrity to prevent deformation or rupturing of the packaging of the food product, thereby maintaining packaging integrity, contributing to cost-effectiveness by reducing the need for replacement packaging materials or the use of more expensive packaging materials, ultimately keeping packaging costs relatively low.

[0048] An aspect of the invention thus provides a container 1, as shown in figure 1, comprising; a receptacle 2 configured to fittingly accommodate a packaged food product; and a lid 3 configured to close the receptacle 2. In embodiments, when the container 1 is closed, the receptacle 2 and the lid 3 together define an enclosure 7 inside the container 1, the enclosure 7 is limited by walls, and wherein the enclosure 7 is configured such that the packaged food product precisely fits within the enclosure 7.

[0049] In embodiments, the container 1 is rigid such that the walls defining the enclosure 7 can withstand an outward pressure up to 3.6 bar without a substantial change in the shape of the container and without severance of the engagement between the receptacle 2 and the lid 3.

[0050] In embodiments, at least one of the receptacle 2 or the lid 3 is manufactured from a material that permits the passage of particular microwaves.

[0051] In embodiments, the receptacle 2 and optionally the lid 3, is insulating.

[0052] As used herein, the term “enclosure” refers to the internal space formed when the lid is placed on the receptacle. The enclosure can be defined by the bottom and walls of the receptacle and the underside of the lid facing the bottom of the receptacle, creating a defined space within the container.

[0053] As used herein, the term “rigid” refers to a container manufactured of a material or structure that does not easily bend, flex, or change shape when subjected to external forces or pressures. In embodiments, a rigid container can maintain its form and structural integrity when subjected to external forces or pressures or heat, exhibiting minimal or no deformation.

[0054] As used herein, the term “precisely fit” or “precisely fits” generally refer to the way in which the packaging of the packaged food product conforms to the dimensions and shape of the enclosure. In embodiments, when the packaging of the packaged food product precisely fits, the packaging of the packaged food product occupies the intended space within the enclosure without excessive gaps, preferably fitting perfectly. In embodiments, the size of the packaging of the packaged food product substantially matches the size of enclosure, leaving minimal to no space for movement or misalignment, and ensuring a secure position within the enclosure. In embodiments, the exterior of the packaging of the packaged food product substantially aligns with the interior of the enclosure. In embodiments, the space between one or more exterior walls of the packaging of the packaged food product and one or more interior walls of the enclosure is at most 5 millimetres (mm), more preferably at most 4mm, at most 3mm, at most 2mm, at most 1mm or less.

[0055] As used herein, the term "insulating" generally refers to the receptacle and / or the lid's ability to limit the transfer of thermal energy. In certain embodiments, the receptacle and / or the lid may be manufactured from a material that diminishes heat flow between the container's interior and external surroundings. In embodiments, the insulating ability of the receptacle and / or the lid serves to sustain desired temperatures of the food product within the packaging, and conserve energy. As used herein, the term ‘radiowaves’ generally refers to electromagnetic waves, such as microwaves, with wavelengths ranging typically from one millimeter to one meter. These electromagnetic waves are a form of non-ionizing radiation used in heating. In microwave heating, radiowaves are utilized to generate heat by agitating polar water molecules such as water molecules, amino acids and sugars, within the food, leading to rapid heating.

[0056] In embodiments, the receptacle 2 may further comprise a cooling system, such as one or more cooling channels 10 in the receptable 2 and / or the lid 3. The receptacle 2 can further comprise at least one inlet 8, at least one outlet 9 and at least one channel 10 fluidly connecting the inlet 8 to the outlet 9. In embodiments, the receptacle 2 defines a bottom wall and one or more side walls. The at least one inlet 8, at least one outlet 9 and at least one channel 10 can be located in the bottom wall 12 and / or one or more side walls 13 of the receptacle 2. Preferably, the at least one inlet 8, at least one outlet 9 are provided in opposing side walls. Advantageously, the cooling system enables fast cooling of the food product within the packaging in a container made of an insulating material. An exemplary arrangement thereof is shown in FIG.3.one or more island structures 21 configured to split the open channels 20 into two or more separate channels, thereby controlling the flow the coolant liquid. Additionally, the upper surface of the island structures 21 can form a platform adapted to support the packaged food product. An exemplary arrangement thereof is shown in FIG.5. Advantageously, the open channels allow the coolant liquid, such as liquid nitrogen, to evaporate and thereby increasing the cooling rate of the heated packaged food product. Another exemplary arrangement of a receptacle 2 may further comprise a cooling system is shown in FIG.8. In this exemplary embodiment, the receptacle 2 comprises a plurality of inlets 8, and a plurality of outlets 9 in one or more side walls 13. Advantageously, multiple inlets and outlets in the side walls ensure that coolant is distributed evenly throughout the receptacle, minimizing hot spots and improving the uniformity of cooling. Likewise, by introducing and removing coolant at several points, the time required to cool down the contents of the container to the desired temperature is reduced. The receptacle 2 preferably comprises a plurality of channel 10 which can be located in the bottom wall 12. Within the bottom wall 12, a series of channels 10 can be formed. The channels can extend laterally between opposite side walls. The channels can be laid out so that each channel runs from an inlet 8 to an outlet 9.

[0057] In embodiments, the receptacle 2 comprises a recess 23 configured to fit the cooling plate 15. Preferably, the receptacle 2 comprises at least a recess 23 in the bottom wall 12 configured to fit the cooling plate 15. An exemplary arrangement thereof is shown in FIG.6.

[0058] In embodiments, the lid 3 comprises one or more openings 6 which extend through a part of or through the whole thickness of the lid 3. For example, the lid 3 comprises a top surface 4, a bottom surface 5 opposite to the top surface 4, and at least one opening 6 extending from the top surface 4 to the bottom surface 5. In embodiments, the openings 6 in the top surface 4 can comprise the same or a wider diameter or circumference than the openings 6 in the bottom surface 5. Advantageously, the openings 6 in the lid 3 can facilitate heat dissipation. The openings 6 allow for heat transfer to and from the enclosure 7, particularly to and from the food product inside the enclosure 7, thereby aiding in enhancing and reducing the temperature of the food product within the enclosure 7. This prevents but rapid heating and also overheating of the food product. An exemplary arrangement thereof is shown in FIG. l to 4.

[0059] In embodiments, the lid 3 is configured to slidably engage with the receptacle 2, such as by means of at least one guide rail 11. In embodiments the receptacle 2 comprise at least two guide rails 11, preferably positioned on opposite sides of the receptacle 2 and optionally running parallel to each other. Additionally, the lid 3 can be equipped with connecting means capable of sliding along the guide rails 11 of the receptacle 2. Furthermore, the connecting means of the lid 3 may comprise at least two sliding elements, preferably in the form of U-shaped grooves, configured to fit over the guide rails 11 of the receptacle 2. An exemplary arrangement thereof is shown in FIG. 1 to 4.

[0060] In embodiments, the lid 3 may further comprise a cooling system is shown in FIG.9. In embodiments, the lid 3 can comprise a top surface 4, a bottom surface 5 opposite to the top surface 4, and a plurality of openings 6 extending from the top surface 4 to the bottom surface 5. In embodiments, the lid 3 can comprise channels, preferably open channels in the top surface 4 of the lid for guiding the flow the coolant liquid to and from the openings 6 in the lid.

[0061] In embodiments, at least the receptacle 2, and optionally the lid 3, is manufactured out of a semicrystalline thermoplastic material, including, but not limited to, polyaryletherketone (PAEK), including polyether ether ketone (PEEK), polyetherketoneketone (PEKK), polyetheretherketonketon (PEEKK), polyetherketonetherketoneketone (PEKEKK) .

[0062] As used herein, the term “semi-crystalline thermoplastic material” refer to a type of polymer characterized by its molecular structure, which consists of both crystalline and amorphous regions. In this material, some segments of the polymer chains are arranged in ordered, crystalline structures, while others remain in a disordered, amorphous state. The combination of crystalline and amorphous regions imparts specific properties to the material, such as high strength, stiffness, and thermal stability.

[0063] Another aspect of the invention thus provides a method for treating a packaged food product, said method comprising: a) placing the packaged food product in a receptacle 2 of a container 1, wherein the container 1 comprises the receptacle 2 which is configured to fittingly accommodate the packaged food product and further comprises a lid 3 configured to close the receptacle 2; b) applying the lid 3 to close the receptacle 2 whereby the packaged food product is fittingly enclosed inside the container 1 ; c) heating the packaged food product enclosed inside the container 1 to a temperature of at least 105 degrees Celsius; d) optionally maintaining the heated packaged food product enclosed inside the container at said temperature for a predetermined time period; e) cooling down the heated packaged food product to 0 to 35 degrees Celsius.

[0064] Another aspect of the invention thus provides a method for treating a packaged food product, the packaged food product comprising a food product within a packaging, said method comprising: a) placing the packaged food product in a receptacle 2 of a container 1, wherein the container 1 comprises the receptacle 2 which is configured to fittingly accommodate the packaged food product and further comprises a lid 3 configured to close the receptacle 2; b) applying the lid 3 to close the receptacle 2 whereby the packaged food product is fittingly enclosed inside the container 1 ; c) heating the packaged food product enclosed inside the container 1 to a temperature of at least 105 degrees Celsius; d) optionally maintaining the heated packaged food product enclosed inside the container at said temperature for a predetermined time period; e) cooling down the heated packaged food product to 0 to 35 degrees Celsius

[0065] In embodiment, the invention relates to a method for treating a packaged food product, he packaged food product comprising a food product within a packaging, the method comprising the steps of: a) placing the packaged food product in the receptacle (2) of a container (1) as described herein; b) applying the lid (3) to close the receptacle (2) whereby the packaged food product is fittingly enclosed inside the container (1); c) heating the packaged food product enclosed inside the container (1) to a temperature of at least 105 degrees Celsius; d) optionally, maintaining the heated packaged food product enclosed inside the container at said temperature for a predetermined time period; and, e) cooling down the heated packaged food product to 0 to 35 degrees Celsius or below 10°C, 9°C or 7°C when chilled storage is applied.

[0066] The method according to the invention enables the preservation and conservation of packaged food products without addition of preservatives, and vegetative Bacillus cereus and optionally Listeria monocytogenes, faecal streptococci, and Clostridium botulinum A, B, E, F and fungi such as Byssochlamys Vulva and Byssochlamys Nivea, and spores thereof are killed or the spores of said bacteria are at least fatally injured. As used herein, the term “fatally injured” refers to spores that are not dead but damaged to a degree that they are incapable of germinating in a food product which is kept at maximum 10 degrees Celsius, preferably at maximum 4 degrees Celsius.

[0067] As used herein, the terms “preservation”, “preserving”, “preserve” generally refer to a set of techniques and methods employed to extend the shelf life and maintain the quality, safety, and freshness of packaged food products over a period. The preservation methods generally aim to reduce the growth of spoilage-causing microorganisms, enzymatic reactions, and chemical changes that can lead to food deterioration, loss of nutritional value, or the presence of harmful bacteria.

[0068] As used herein, the terms “conservation”, “conserving”, “conserve” generally refer to a comprehensive set of processes and techniques aimed at minimizing food waste, optimizing resource utilization, and promoting sustainability throughout the food supply chain. The concept of “conservation”, “conserving”, “conserve” encompasses various measures, including but not limited to food storage and food processing.

[0069] As used herein, the terms ‘fittingly enclosed’ generally refer to the condition wherein the packaging of a packaged food product is contained within the enclosure of the container, with minimal gaps or spaces. In embodiments, the shape and dimensions of the packaging of the packaged food product correspond to the shape and dimensions of the enclosure of the container.

[0070] In embodiments, the method further comprises a step f) removing the packaged food product from the receptacle 2. In embodiments, the packaged food product can be removed from the receptacle 2 after the packaged food product has been cooled down below 100 degrees Celsius (°C). In embodiments, the packaged food product can be removed from the receptacle 2 after the packaged food product has been cooled down below 80°C, below 75°C, below 70°C, below 65°C, below 60°C, below 55°C, below 50°C, below 45°C, below 40°C, below 35°C, below 30°C, below 29°C, below 28°C, below 27°C, below 26°C, below 25 °C, below 24°C, below 23 °C, below 22°C, below 21 °C, below 20°C, below 19°C, below 18°C, below 17°C, below 16°C, below I5°C, below 14°C, below 13°C, below 12°C, below 11°C, or below 10°C, or below 4°C. In embodiments, the method further comprises a step f) removing the packaged food product from the receptacle after step e). In embodiments, the method further comprises a step f) removing the packaged food product from the receptacle 2 after temperature of the packaged food product is below 80°C, below 75°C, below 70°C, below 65°C, below 60°C, below 55°C, below 50°C, below 45°C, below 40°C, below 35°C, below 30°C, below 29°C, below 28°C, below 27°C, below 26°C, below 25 °C, below 24°C, below 23 °C, below 22°C, below 21 °C, below 20°C, below 19°C, below 18°C, below 17°C, below 16°C, below 15°C, below 14°C, below 13°C, below 12°C, below 11°C, or below 10°C, or below 4°C.

[0071] In an exemplary embodiment, the method for treating a packaged food product, wherein the method comprises the following steps: a) placing the packaged food product in a receptacle 2 of a container 1, wherein the container 1 comprises the receptacle 2 which is configured to fittingly accommodate the packaged food product and further comprises a lid 3 configured to close the receptacle 2; b) applying the lid 3 to close the receptacle 2 whereby the packaged food product is fittingly enclosed inside the container 1 ; c) heating the packaged food product enclosed inside the container 1 to a temperature of at least 105 degrees Celsius; d) optionally maintaining the heated packaged food product enclosed inside the container at said temperature for a predetermined time period; e) cooling down the heated packaged food product to 0 to 35 degrees Celsius; and f) removing the packaged food product from the receptacle 2 when the temperature of the packaged food product is at most 100°C.

[0072] In certain embodiments, in step c), the packaged food product is heated or pressure heated to a temperature of at least 105 degrees Celsius (°C), at least 106 °C, at least 107 °C, at least 108 °C, at least 109 °C, at least 110 °C, at least 111°C, at least 112 °C. In certain embodiments, in step c), the packaged food product is heated to a temperature between 105 and 145°C, between 106 and 140°C, between 107 and 135°C, between 108 and 130°C, between 109 and 125°C, between 110 and 120°C, between 110 and 119°C, between 111 and 118°C, between 111 and 117°C. In a preferred embodiment, the packaged food product is heated to a temperature between 111 and 116°C, for example about 112°C. In certain embodiments, in step c), the food product in the packaging is heated to temperature between 111 and 116°C, for example about 112°C. Advantages can include enhancing the food safety by killing vegetative bacteria and at least fatally injuring spores thereof whilst retaining the quality of the food product.

[0073] In certain embodiments, in step c), the packaged food product is heated to said temperature in less than 600 seconds, in less than 550 seconds, in less than 500 seconds, in less than 400 seconds, in less than

[0074] 350 seconds, in less than 300 seconds, in less than 250 seconds, in less than 240 seconds, in less than

[0075] 230 seconds, in less than 220 seconds, in less than 210 seconds, in less than 200 seconds, in less than

[0076] 190 seconds, in less than 180 seconds, in less than 175 seconds, in less than 170 seconds, in less than

[0077] 165 seconds, in less than 160 seconds, in less than 155 seconds, in less than 150 seconds. In certain embodiments, in step c), the packaged food product is heated to a temperature between 109 and 125°C in less than 180 seconds, preferably less than 170 seconds.

[0078] In embodiments, during step c), radio waves such as microwaves or infrared radiation or steam, are applied to the packaged food product enclosed inside the container 1 to heat the packaged food product to at least 105 degrees Celsius. In embodiments, when radio waves such as microwaves are applied to the packaged food product enclosed inside the container 1, the food product within the packaging is heated to at least 105 degrees Celsius.

[0079] In certain embodiments, higher than atmospheric pressure is applied externally onto the packaged food product during at least a portion of step c) and optionally step d). For example, higher than atmospheric pressure may be applied onto the packaged food product only during step c) but not during step d). In another example, higher than atmospheric pressure may be applied onto the packaged food product during both step c) and step d). For example, higher than atmospheric pressure may be applied onto the packaged food product during the entire step c), or for at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% of the duration of step c). Independently, higher than atmospheric pressure may be applied onto the packaged food product during the entire step c), or for at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% of the duration of step c). Advantages can include further preventing deformation of the packaging.

[0080] In a certain embodiment, the externally applied pressure is between 0.1 and 1.0 bar (1X104-1X105Pa) higher than the pressure within the packaged food product, preferably between 0.2 and 0.7 bar (2xl04- 7xl04Pa), such as between 0.1 and 0.3 bar (1X104-3X104Pa), e.g., about 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, or 0.7 bar higher than the pressure within the packaged food product, more preferably wherein the externally applied pressure is between 0. 15 and 0.25 bar (1 ,5-2.5xl04Pa) higher than the pressure within the packaged food product. Advantages can include further preventing deformation of the packaging.

[0081] As used herein, the term “pressure heating” refers to a process involving the application of an external pressure to a food product within its packaging, wherein the external pressure is higher than atmospheric pressure, whereby the temperature of the food product within the packaging is elevated to temperatures above at least 105 °C while the packaging is subjects to an external pressure.

[0082] In certain embodiments, in step d), the temperature of the heated packaged food product is maintained at a temperature of at least 105 °C, at least 106 °C, at least 107 °C, at least 108 °C, at least 109 °C, at least 110 °C, at least 111°C, at least 112°C. In certain embodiments, in step d), the temperature of the heated packaged food product is maintained at a temperature between 105 and 145 °C, between 106 and 140°C, between 107 and 135°C, between 108 and 130°C, between 109 and 125°C, between 110 and 120°C, between 110 and 119°C, between 111 and 118°C, between 111 and 117°C. In a preferred embodiment, the temperature of the heated packaged food product is maintained at a temperature between 111 and 116°C, for example about 112°C.

[0083] In certain embodiments, in step d), the temperature of the heated packaged food product is maintained at said temperature for at least 10 seconds, at least 15 seconds, at least 20 seconds, at least 25 seconds, at least 30 seconds, at least 35 seconds, at least 40 seconds, at least 45 seconds, at least 50 seconds, at least 55 seconds, or at least 60 seconds. In certain embodiments, in step d), the temperature of the heated packaged food product is maintained at said temperature for at most 10 seconds, at most 15 seconds, at most 20 seconds, at most 25 seconds, at most 30 seconds, at most 35 seconds, at most 40 seconds, at most 45 seconds, at most 50 seconds, at most 55 seconds, at most 60 seconds, at most 3 minutes, at most 4 minutes, at most 5 minutes, or at most 6 minutes.

[0084] In certain embodiments, in step d), the temperature of the heated packaged food product is maintained at said temperature between 10 seconds to 6 minutes, between 10 seconds to 5 minutes, between 20 seconds to 5 minutes, between 20 seconds to 4 minutes, between 25 seconds to 3 minutes. In certain embodiments, in step d), the temperature of the heated packaged food product is maintained at said temperature between 10 to 60 seconds, between 10 to 55 seconds, between 10 to 50 seconds, between 10 to 45 seconds, between 15 to 40 seconds, or between 20 to 35 seconds. In a preferred embodiment, in step d), the temperature of the heated packaged food product is maintained at said temperature between 15 to 40 seconds. In certain embodiments, in step d), the temperature of the heated packaged food product is maintained at said temperature between 1 minute to 6 minutes, between 2 minute to 6 minutes, between 2 minute to 5 minutes, between 3 minute to 5 minutes, between 3 minute to 4 minutes.

[0085] In certain embodiments, in step d), the temperature of the heated packaged food product is maintained at temperature between 120 to 145°C, between 121 and 140°C, between 125 and 135°C, between 127 and 130°C for a time period between 1 minute to 6 minutes, between 2 minute to 6 minutes, between 2 minute to 5 minutes, between 3 minute to 5 minutes, between 3 minute to 4 minutes. Advantages can include enhancing the food safety by killing vegetative bacteria such as Bacillus cereus and psychrotrophic Bacillus cereus, vegetative Listeria monocytogenes , faecal streptococci and Clostridium botulinum A, B, E and F and spores thereof and fungi such as Byssochlamys Vulva and Byssochlamys Nivea and spores thereof whilst minimizing the decrease of the quality of the food product.

[0086] In certain embodiments, in step d), the temperature of the heated packaged food product is maintained at temperature between 110 and 119°C, between 111 and 118°C, between 111 and 117°C, between 111 and 116°C for a time period between 10 to 60 seconds, between 10 to 55 seconds, between 10 to 50 seconds, between 10 to 45 seconds, between 15 to 40 seconds, or between 20 to 35 seconds. Advantages can include enhancing the food safety by killing vegetative bacteria such as Bacillus cereus and psychrotrophic Bacillus cereus and optionally vegetative Listeria monocytogenes and faecal streptococci and at least fatally injuring spores of thereof whilst retaining the quality of the food product.

[0087] In embodiments, at least the receptacle 2, and optionally the lid 3, do not heat up when heat is applied during step c) and optionally step d). In embodiments, at least the receptacle 2, and optionally the lid 3, remain at a temperature below the heating temperature of steps c) and optionally step d). In embodiments, at least the receptacle 2, and optionally the lid 3, remain at a temperature below 95°C, below 90°C, below 85°C, below 80°C, below 75°C, below 70°C, below 65°C, below 60°C, below 55°C, below 50°C, below 45°C, below 40°C, below 35°C, below 30°C, below 25°C, below 24°C, below 23°C, below 22°C, below 21°C, below 20°C, below 19°C, below 18°C, below 17°C, below 16°C, below 15°C, below 14°C, below 13°C, below 12°C, below 11°C, below 10°C, below 9°C, below 8°C, below 7°C, below 6°C, below 5 °C, or below 4°C during at least step c) and optionally step d).

[0088] To maintain the temperature of the food product in packaged heated food product during step d), the packaged heated food product can be subjected to infrared radiation, steam, warm water, warm oil, or microwaves at a voltage lower than 5000 volts, lower than 4000 volts, lower than 3000 volts, or lower than 2000volts. The common microwave power emitted by state-of-the-art magnetrons and pressure magnetrons in industrial applications typically ranges from 500 Watt to 5.0 MegaWatt. By applying infrared radiation, steam, warm water, or warm oil during step d), heat loss of the food product can be reduced, ensuring the food product remains heated at the specified temperature for the required time period. This is particularly effective when the lid 3 of the container 1 comprises one or more openings 6 that facilitate heat transfer.

[0089] As used herein, the term “infrared radiation” refers to a type of electromagnetic radiation with wavelengths longer than those of visible light and shorter than those of microwaves, typically ranging from about 700 nanometers (nm) to 1 millimeter (mm). Infrared radiation is primarily can be employed to remain food products at certain temperatures, ensuring uniform temperature maintenance and minimizing heat loss.

[0090] In certain embodiments, during step c) a magnetron, or pressure magnetron or autoclave is used for heating the packaged food product. Common microwave frequency emitted by state of the art magnetrons and pressure magnetrons is between 900 MHz to 2500 MHz, for example 2450MHz or 915MHz.

[0091] In certain embodiments, when the container 1 is closed the receptacle 2 and the lid 3 together define an enclosure 7 inside the container 1 and the packaged food product precisely fits within the enclosure 7.

[0092] In certain embodiments, the enclosure 7 is limited by walls of the receptable 2 and the bottom surface 5 of the lid 3. The enclosure 7 can be configured such that the packaged food product precisely fits within the enclosure 7. In embodiments, the receptacle 2 defines a bottom wall 13 and one or more side walls 12. When the lid 3 is applied to the receptacle 2 in step b), the enclosure 7 can be defined by the bottom wall 13 and the side walls 12 of the receptacle 2 and the bottom surface 5 of the lid 3. In certain embodiments, the packaging of the packaged food product abuts against at least one of the walls of the receptacle 2 and the lid 3 during the heating step c) and optionally d) and / or e), due to buildup of pressure within the interior of the packaged (heated) food product. In embodiments, at least during step c) and optionally d) and / or e), the packaging of the packaged food product applies pressure on the enclosure 7. More specifically, at least during step c) and optionally d) and / or e), the packaging of the packaged food product can apply pressure on bottom surface 5 of the lid and optionally the bottom wall 13 and the side walls 12 of the receptacle 2. In certain embodiments, when the container 1 is closed and the packaged food product is fittingly enclosed inside the container 1, the container 1 is configured to prevent the packaging of the packaged food product from deforming, such as expanding or from enlargement or distortion of, its shape during the heating step c) and optionally d), in particular due to buildup of pressure within the interior of the packaged food product during the heating step c). In certain embodiments, the packaging of the packaged food product abut against the enclosure 7 inside the closed container 1 during the heating step c) and optionally d). In certain embodiments, the packaging of the packaged food product abut against at least one of the walls of the receptacle 2 and optionally the bottom surface 5 of the lid 3 during the heating step c) and optionally d), due to buildup of pressure within the interior of the packaged food product. In certain embodiments, the packaging of the packaged food product abut against all of the walls of the receptacle 2 and the bottom surface of the lid during the heating step c) and optionally d), due to buildup of pressure within the interior of the packaged food product. In embodiments, at least during step c) and optionally d), the packaging of the packaged food product applies outward pressure on the enclosure 7. More specifically, at least during step c) and optionally d), the packaging of the packaged food product can apply pressure on at least one of the walls, such as the side walls 12 and / or the bottom wall 13, of the receptacle 2, and the bottom surface 5 of the lid 3 of the container 1.

[0093] In embodiments, the packaging of the packaged food product is such that if not enclosed inside the container 1, it would deform, such as expand or enlarge or distort; its shape during the heating step c) and optionally d), in particular due to buildup of pressure within the interior of the packaged food product during the heating step c) and optionally d), such that the packaging of the packaged food product applies outward pressure on the enclosure 7 of the container 1 during the heating step c) and optionally d).

[0094] In certain embodiments, the packaging of the packaged food product comprises a sealed tray, in particular a thermoformed tray sealed with, such as heat sealed with, a lidding film. In certain embodiments, the packaging of the packaged food product is a deformable packaging. In certain embodiments, the packaging of the packaged food product is a deformable packaging.

[0095] In certain embodiments, the relationship between the packaging of the packaged food product and the container can be understood as a system of primary and secondary containment. In certain embodiments, the primary packaging is the material directly enclosing the food product, such as the sealed tray or pouch described herein. The container of the present invention preferably acts as a secondary, supporting container or exoskeleton. Its function is not to directly contain the food, but to provide rigid mechanical support to the primary packaging during the heating step c) and optional step d), thereby preventing the primary packaging from deforming, expanding, or bursting under the internal pressure generated during heating. This arrangement ensures the integrity of the food's immediate packaging while it undergoes thermal treatment. In a further embodiment, the invention is particularly characterized by the physical properties of the packaged food product's own packaging. Specifically, the packaging of the packaged food product can be such that, if not enclosed inside the rigid container, it would be susceptible to deformation, for example, by expanding, enlarging, or distorting, during the heating step c). This deformation can be caused by the buildup of pressure within the interior of the packaged food product as its temperature rises. The container is therefore preferably configured to precisely fit and mechanically constrain this deformable packaging, applying counteracting support to its walls and preventing such deformation, thus preserving the shape and integrity of the final packaged product.

[0096] A sealed tray can refer to a container with an airtight closure mechanism that effectively seals the food product within the packaging. It can be made of materials such as plastic, aluminium, or composite materials. Advantageously, a sealed tray ensures the preservation of freshness, flavour, and quality of the food product by preventing the entry of air, moisture, or contaminants. The sealing process may involve heat sealing, vacuum sealing, or other methods to create a tight seal, providing protection during storage, transportation, and display.

[0097] A thermoformed tray sealed can refer to a container comprising a tray formed through the thermoforming process and sealed with a lid to enclose its content. Thermoforming typically involves heating a thermoplastic sheet until it becomes pliable, then shaping it into a desired form using molds, and finally cooling it to maintain its shape. Once the tray is formed, it is sealed to create a secure closure, typically using methods such as heat sealing or adhesive sealing. This process ensures that the contents of the tray are effectively protected from external elements such as air, moisture, and contaminants, preserving food freshness and extending its shelf life. The sealing process may involve heat sealing, vacuum sealing, or other methods to create a tight seal, providing protection during storage, transportation, and display.

[0098] In embodiments, the lidding film can be a flexible packaging material for covering and sealing trays containing food products. The lidding film is typically made from thermoplastic materials including, but not limited to, polyethylene (PE), polypropylene (PP), or polyester (PET). It is applied over the opening of a tray and then sealed to create a secure closure, often through heat sealing or pressure sealing methods. Advantageously, the lidding films serves several purposes, including protecting the contents from external contaminants, preserving freshness, extending shelflife, and providing tamper- evident features. Additionally, lidding film may be engineered to offer features such as peelability for easy access to the food product in the sealed tray.

[0099] In certain embodiments, the container 1 is configured such that the shape of the container 1 remains substantially unchanged during the heating step c) and optionally d) relative to its shape prior to the heating step; in particular wherein the shapes of the receptacle 2 and lid 3 remain substantially unchanged during the heating step c) and optionally d) relative to their respective shapes prior to the heating step and the engagement between the receptacle 2 and the lid 3 is not severed during the heating step c) and optionally d). In embodiments, the container 1 is made of a material with low thermal expansion coefficients, minimizing expansion or contraction due to temperature changes. In embodiments, during the heating step c) and optionally d), the material of the receptacle 2 and the lid 3 undergoes minimal expansion, thereby forming a locking or sealing mechanism between the receptacle 2 and the lid 3. This ensures that the receptacle 2 and the lid 3 remain securely joined together, effectively preventing any separation or compromise of the seal. In embodiments, the container 1 is rigid and made of non-elastic material such that the container 1, including its receptacle 2 and lid 3, retains its shape and engagement throughout the heating process without any deformation or disengagement.

[0100] As used hereon, the term “non-elastic” refers to a material lacking the ability to deform and then return to its original shape when subjected to external forces. Non-elastic materials typically maintain their shape permanently once it has been formed or molded.

[0101] In embodiments, the lid 3 can comprises one or more openings 6 which can extend through a part of the thickness or through the whole thickness of the lid 3. In embodiments, the lid 3 comprises a top surface 4, a bottom surface 5 opposite to the top surface 4 and at least one opening 6 extending from the top surface 4 to the bottom surface 5, to facilitate heating of the packaged food product in step c) and optionally d). In embodiments, the openings 6 in the top surface 4 can comprise the same or a larger diameter or circumference than the openings 6 in the bottom surface 5. Advantageously, the openings 6 in the lid 3 can facilitate heat dissipation. The openings 6 allow for heat transfer to and from the food product inside the enclosure 7, thereby aiding in enhancing and reducing the temperature of the food product within the enclosure 7. This enables rapid heating and also cooling down of the food product.

[0102] In embodiments, the receptacle 2 can comprises one or more openings which can extend through a part of the thickness or through the whole thickness of the walls, such as the side walls 13, of the receptacle. Advantageously, the openings in the receptacle 2 can facilitate heat dissipation. The openings allow for heat transfer to and from the food product inside the enclosure 7, thereby aiding in enhancing and reducing the temperature of the food product within the enclosure 7. This enables rapid heating and also cooling down of the food product.

[0103] In certain embodiments, in step e) the heated packaged food product is cooled down to a temperature below 55°C, below 50°C, below 45°C, below 40°C, below 35°C, below 30°C, below 29°C, below 28°C, below 27°C, below 26°C, below 25°C, below 24°C, below 23°C, below 22°C, below 21 °C, below 20°C, below 19°C, below 18°C, below 17°C, below 16°C, below 15°C, below 14°C, below 13°C, below 12°C, below 11°C, or below 10°C, or below 4°C. In certain embodiments, in step e) the heated packaged food product is cooled down to a temperature between 0 to 35°C, between 0 to 30°C, between 0 to 29°C, between 0 to 28 °C, between 0 to 27°C, between 0 to 26°C, between 0 to 25°C, between 0 to 24°C, between 0 to 23°C, between 0 to 22°C, between 0 to 21 °C, between 0 to 20°C, between 0 to 19°C, between 0 to 18°C, between 0 to 17°C, between 0 to 16°C, between 0 to 15°C, between 0 to 14°C, between 0 to 13°C, between 0 to 12°C, between 0 to 11 °C, between 0 to 10°C, , between 0 to 4°C in less than 2 hours, preferably in less than 75 minutes, more preferably in less than 60 minutes, more preferably in less than 20 minutes, even more preferably in less than 15 minutes, or in an increasing order of preference in less than 10 minutes, in less than 9 minutes, in less than 8 minutes, in less than 7 minutes, in less than 6 minutes, in less than 5 minutes, in less than 4 minutes, in less than 3 minutes, in less than 2 minutes, or in less than 1 minute. Accordingly, the temperature of the heated food product in the packaging is reduced from the starting temperature of 105 to 145 degrees Celsius to the resulting temperature of 0 to 35 degrees Celsius within the recited amount of time, safeguarding the packaged food product's freshness and safety by quickly lowering the temperature of the food product. Rapidly reducing the temperature of the food product not only extends its shelf life and minimizes food wastage but also enhances product quality. Furthermore, this cooling process effectively hinders bacterial growth, particularly preventing spores from germinating into harmful bacteria, thereby enhancing food safety.

[0104] In certain embodiments, in step e) the heated packaged food product is cooled down within the container to said temperature in less than 2 hours, preferably in less than 75 minutes, more preferably in less than 60 minutes, more preferably in less than 20 minutes, even more preferably in less than 15 minutes, or in an increasing order of preference in less than 10 minutes, in less than 9 minutes, in less than 8 minutes, in less than 7 minutes, in less than 6 minutes, in less than 5 minutes, in less than 4 minutes, in less than 3 minutes, in less than 2 minutes, or in less than 1 minute.

[0105] In embodiments, during step e), cold water is applied to the container 1 comprising the heated packaged food product for cooling down the heated packaged food product. In embodiments, during step e), the container 1 comprising the heated packaged food product is applied to an ice bath or ice water bath for cooling down the heated packaged food product food product.

[0106] In certain embodiments, the container 1 further comprises a cooling system, such as one or more cooling channels 10 in the receptable 2 and / or the lid 3, such as wherein the receptacle 2 further comprises at least one inlet 8, at least one outlet 9 and at least one channel 10 fluidly connecting the inlet 8 to the outlet 9.

[0107] In certain embodiments, the receptacle 2 defines a bottom wall 12 and one or more side walls 13 and the at least one cooling channel 10 is located in the bottom wall 12 of the receptacle 2 and / or in at least one of the side walls 13. In embodiments, at least one cooling channel 10 is located in the bottom wall 12 of the receptacle 2 and all the side walls 13 of the receptacle. In embodiments, at least one cooling channel 10 is located in the bottom wall 12 of the receptacle 2, and all the side walls 13 of the receptacle 2 and in the lid 3.

[0108] In embodiments, during step e), a coolant liquid, such as cold water or liquid nitrogen or glycol flows in the at least one (open) channel from the inlet 8 to the outlet 9 of the receptacle 2 to cool down the heated packaged food product. The (open)channels preferably comprise a curved alternating pattern or an angular alternating pattern, such as a zigzag or wavy shape. Advantageously, a curved alternating pattern or an angular alternating pattern of the (open) channels increases the surface area available for heat exchange. As a result, when the channels are fdled with coolant liquid, the increased surface area allows for more effective heat dissipation. This facilitates quicker and more uniform cooling of the food product within the container 1.

[0109] In the context of the present invention, the term "liquid nitrogen” is generally utilized as a cooling medium due to its excellent heat transfer properties. The liquid nitrogen can absorb heat energy from the food product through evaporative cooling, conduction, and direct contact. This heat exchange causes the food product's temperature to decrease rapidly, thereby facilitating fast, efficient and uniform cooling. In a certain embodiment, the temperature of the liquid nitrogen is approximately -196 degrees Celsius.

[0110] In the context of the present invention, the term "cold water" refers to water that is cooler in temperature compared to the temperature of the food product. Cold water may encompass water that has been chilled or cooled through various means, such as refrigeration systems, water cooling units, or other cooling mechanisms. The temperature range associated with cold water may vary depending on the food product that needs to be cooled, but it generally implies a temperature lower than the food product or ambient or desired operating temperature. In a certain embodiment, the temperature of cold water can range between 1 and 12 degrees Celsius, preferably between 1 and 8 degrees Celsius, more preferably between 1 and 4 degrees Celsius.

[0111] In the context of the present invention, the term "ice" refers to the solid state of water that occurs when water molecules freeze and form a rigid crystalline structure. Ice is typically characterized by its lower temperature and distinct solid form. It is commonly formed when the temperature of water reaches or falls below its freezing point, resulting in the transformation of liquid water into solid ice. In a certain embodiment, the temperature of ice can range between -15 and 0 degrees Celsius, preferably between -10 and 0 degrees Celsius, more preferably between -5 and 0 degrees Celsius.

[0112] In the context of the present invention, the term "ice water" in the present patent application refers to a mixture of ice and liquid water. It is created by combining ice with water, resulting in a solution or mixture that includes both solid ice and liquid water phases. Ice water generally has a lower overall temperature of the mixture compared to pure liquid water, as the presence of ice acts as a cooling agent. In a certain embodiment, the temperature of ice water is around 0 to 1 degree Celsius. In certain embodiments, at least steps c) and e) are performed respectively by a heating station and a cooling station and the container 1 containing the packaged food product is transported between the heating and cooling stations, preferably by means of an conveyor system. In embodiments, step d) is performed by a heat maintenance station, preferably containing an infrared heater, and the container 1 containing the packaged food product is transported from the heating station to the heat maintenance station and then to the cooling station, preferably by means of an conveyor system. Advantageously, by segregating heating and cooling processes into dedicated stations, precise temperature control and uniform treatment of the packaged food product can be achieved. Additionally, utilizing an conveyor system conveyor system for transportation ensures continuous and automated movement of the containers between stations, minimizing downtime and streamlining the production process. This setup enhances productivity, consistency, and overall efficiency in the treatment of the packaged food product, resulting in higher quality and more consistent final products.

[0113] In certain embodiments, the lid 3 is configured to slidably engage with the receptacle 2, such as by means of at least one guide rail 11. In embodiments the receptacle 2 comprise at least two guide rails 11, preferably positioned on opposite sides of the receptacle 2 and optionally running parallel to each other. Additionally, the lid 3 can be equipped with connecting means capable of sliding along the guide rails 11 of the receptacle 2. Furthermore, the connecting means of the lid 3 may comprise at least two sliding elements, preferably in the form of U-shaped grooves, configured to fit over the guide rails 11 of the receptacle 2. In embodiment, during at least the heating step c) and optionally d), the guide rails 11 of the receptacle 2 and the connecting means of the lid 3 undergo minimal expansion, thereby forming a locking or sealing mechanism between the guide rails 11 of the receptacle 2 and the connecting means of the lid 3. This ensures that the receptacle 2 and the lid 3 remain securely joined together, effectively preventing any separation or compromise of the seal during at least step c) and optionally step d). After step e), the guide rails 11 of the receptacle 2 and the connecting means of the lid 3 can be disconnected, such as by sliding them apart from each other.

[0114] In embodiments, at least the receptacle 2, and optionally the lid 3, is manufactured out of a semicrystalline thermoplastic material, such as polyaryletherketone (PAEK), including polyether ether ketone (PEEK), polyetherketoneketone (PEKK), polyetheretherketonketon (PEEKK), polyetherketonetherketoneketone (PEKEKK) .

[0115] In a certain embodiment, the food product or at least a portion thereof has pH of at least 4.6, more preferably of 4.6 to 7.0, such as 5.0 to 7.0, and most preferably of 4.6 to 6.0, such as 5.0 to 6.0..

[0116] In a certain embodiment, before step a) or step b) the food product is preheated under atmospheric pressure to a temperature between 50 and 75 degrees Celsius, more preferably between 55 and 70 degrees Celsius and most preferably between 60 and 65 degrees Celsius. Hence, an embodiment of the method comprises, prior to step a), preheating the food product under atmospheric pressure to a temperature between 50 and 75 degrees Celsius and packing the food product to provide the packaged food product. The preheating temperature may be preferably between 55 and 70 degrees Celsius and most preferably between 60 and 65 degrees. An advantage hereof is that it allow homogeneous heat distribution which ensures even cooking or processing throughout the entire food product, preventing undercooked areas and enhancing overall safety and quality.

[0117] In a certain embodiment, before step a) or step b) a food product is deaerated. Hence an embodiment of the method comprises, prior to step a) or step b), deaerating the food product. Optionally, where the food product is also preheated, deaeration may be performed before and / or during preheating, such as preferably during preheating. The food product can be mixed during preheating to speed up the deaeration. In certain embodiments, when preheating is performed using ohmic heating, the food product is preferably deareated before the preheating in order to ensure that the product to be preheated contains substantially no air bubbles which can interfere with the packing process such as vacuum packing of the food product, the heating process, and / or the cooling process.

[0118] As used herein, the terms “deaerated”, “deaeration”, and “deaerating” refers to the process wherein air present in the food product is removed. Several processes to deaerate the food product exist such as, but not limited to, heating the food product to lower the solubility of gases. In a certain embodiment, deaeration is performed under atmospheric pressure by heating the food product to a temperature between 50°C and 75 °C, more preferably between 55 °C and 70 °C and most preferably between 60 °C and 65 °C. In case the food product is non-homogeneous containing a liquid portion with solid food pieces distributed / present therein, the air can be expected to be first removed from the liquid portion and afterwards from the pieces.

[0119] In a certain embodiment, before step a) the method comprises the step of packing the food product in a packaging.

[0120] As used herein, the term “packaging” generally refers to sealable bags and containers or receptacles, such as a tray or a cup that can be sealed with a lid, sheet, or film. Preferably, the packaging does not comprise a valve to regulate the pressure inside the packaging by allowing the flow of gases. The packaging can be manufactured from one or more materials, preferably heat-resistant and pressure resistant materials, for example but without limitation, from metals such as aluminium, glass, and plastics, such as polypropylene (PP), low-density polyethylene (LDPE), high-density polyethylene (HDPE), polystyrene (PS), and polyethylene terephthalate (PET). The open containers or receptacle can be made from different material than the lid, sheet, or film. To seal the containers or receptacles, different types of a lid, sheet, or film can be employed, which ensure product integrity and prevent contamination. Such lids, sheets, or films can be designed to be peelable for easy opening or may require a separate tool like a knife or scissors for opening the packaging. Certain examples for lids, sheets, or films are stretch lids, sheets, or films, heat-seal lids, sheets, or films that are used to cover the open surface of the containers or receptacles.

[0121] To track the temperature and pressure of the food product during heating and maintaining the temperature, a temperature and pressure data logger, a heat camera, or chemical markers such as thermochromic materials, time-temperature indicators (TTIs), and pressure-sensitive inks, may be used. The data logger can be placed inside a packaged food product and will record the temperature and pressure conditions throughout the pressure heating and maintenance of the temperature of the food product to ensure that the food product was heated to the desired temperature and the temperature was maintained for the desired time. Chemical markers can be placed in the surface of the packaged food product and can for example change colour at a specific temperature. It shall be understood that once the process has been optimised and tested for a particular type of food product and type of packaging, the process can be operated at industrial volumes using the optimised settings even without including a temperature and pressure data logger within the package. Optionally, a temperature and pressure data logger may be included in a minor subset of treated packages for quality control purposes.

[0122] In embodiments, the food product in steps a) and b) is packaged under protective atmospheric pressure, optionally under nitrogen gas (N2) atmosphere, preferably wherein the amount of oxygen in the headspace of the packaged food product is less than 1 percent. Hence, in a certain embodiment, the method comprises, during step a) and step b), packing a food product under protective atmospheric pressure, optionally under nitrogen gas (N2) atmosphere. In case nitrogen gas (N2) is used during packing of the food product, N2 is applied over the surface of the food product, N2 is caught in the headspace between the surface of the food product and the lid of the container. Preferably, N2 is applied before the application or attachment of the lid on the container or receptacle to close the packaging.

[0123] In a certain embodiment, after deaeration and before sealing the packaging, the food product is placed under vacuum to eliminate remaining air and oxygen within the food product. Additionally, there is an optional step wherein N2 is introduced after vacuuming the food product but prior to sealing the packaging. N2 is then caught or trapped in the headspace between the surface of the food product and the lid of the container and replaces the air that would have normally filled the headspace. Preferably, N2 is applied before the application or attachment of the lid on the container or receptacle to close the packaging.

[0124] In a further aspect, the present invention relates to a packaged food product obtainable or obtained by the method described herein.

[0125] These packaged food products have an extended refrigerated shelf life of at least about 3 months at a storage temperature of about 0 to 12 degrees Celsius, preferably about 0 to 8 degrees Celsius, more preferably about 0 to 4 degrees Celsius. Preferably, the extended refrigerated shelf life is at least about six months, more preferably at least about 12 months. The present invention allows for at least a doubling of the extended refrigerated shelf life of a food product compared with the corresponding product produced by standard processing technologies, such as pasteurisation .

[0126] In a particular embodiment, the food product is a Refrigerated Processed Foods of Extended Durability (REPFED) product. In another particular embodiment, the food product is sterilised food product, such as shelf stable food products like canned food products.

[0127] In the context of the present invention, the term “food product” refers to a food product of plant, animal or fungal origin intended for dietary consumption, such as for instance and without limitation fruits, vegetables, sprouts, fish, meat, eggs, dairy, cheeses, bread, beer, wine, cider, rice, baked goods, cooking oils, dips, spreads, pasta, noodles, processed food products, unprocessed food products, high-moisture food products and REPFEDs. In certain embodiments the term does not include single low-moisture food products (LMFs) which are food products with a water activity below that which is required for the growth of microorganisms. LMFs are naturally low in moisture or are produced from high-moisture food products (HMFs) through drying or dehydration processes. Typically, LMFs exhibit a water activity level of 0.85 or below, such as cereals, grains, dried protein products, spices, dried herbs (including teas), nuts, confections, snacks, dried fruits, dried vegetables, and seeds.

[0128] As used herein, the term “Refrigerated Processed Foods of Extended Durability (REPFEDs)” , also known as “ready meals”, “minimally processed refrigerated foods”, “new generation refrigerated foods”, “chilled foods”, “extended shelf life refrigerated foods”, “sous-vide” are used in the broadest sense and generally refers to a diverse group of food products which are stored refrigerated (e.g., in a fridge or a refrigerated shelf) at maximum 12 degrees Celsius, preferably at maximum 10 degrees Celsius, more preferably at maximum 4 degrees Celsius.

[0129] In a particular embodiment, at temperature between 0 °C and 12 °C the food product is at least free of vegetative Bacillus cereus (B. cereus) and optionally Listeria monocytogenes and faecal streptococci and Clostridium botulinum and the spores of said bacteria are at least fatally injured such that the spores can no longer grow out vegetatively into the respective bacteria.

[0130] In a particular embodiment, the packaged food product is free of vegetative Bacillus cereus and the psychrotrophic spores thereof are at least fatally injured, and optionally the packaged food product is free of fiinghi such as Byssochlamys Fulva and Byssochlamys Nivea and the spores thereof are at least fatally injured. In a particular embodiment, the packaged food product is furthermore free of vegetative Clostridium Botulinum type A and Clostridium Botulinum proteolytic type B and the spores thereof are at least fatally injured. Preferably the packaged food product is furthermore free of spores of Clostridium Botulinum type A and / or Clostridium Botulinum proteolytic type B and / or Byssochlamys Fulva and / or Byssochlamys Nivea.

[0131] In the context of the present invention, the term "vegetative" generally refers to the state in which bacteria actively growing and reproducing. It indicates the bacteria's active metabolic state, wherein they possess the ability to maintain essential cellular functions such as nutrient absorption and metabolism.

[0132] As used herein, the term “free of vegetative bacteria” refers to a condition in which a food product is completely devoid, i.e., for practical purposes <3.0, preferably <2.0, more preferably <1.0 colony forming unit (CFU) per gram of the food product, of actively growing and reproducing bacteria to which it is referred. As used herein, the term “free of vegetative psychrotrophic Bacillus cereus” or “vegetative Clostridium Botulinum type A” or “vegetative Clostridium Botulinum proteolytic type B” refers to a condition in which a food product is completely devoid, i.e., for practical purposes <3.0, preferably <2.0, more preferably <1.0 colony forming unit (CFU) per gram of the food product of actively growing and reproducing psychrotrophic Bacillus cereus and optionally Clostridium Botulinum type A and optionally Clostridium Botulinum proteolytic type B. It is indicated by the absence or eradication of psychrotrophic Bacillus cereus cereus and optionally Clostridium Botulinum type A and optionally Clostridium Botulinum proteolytic type B that are in their metabolically active state, including those involved in essential biological processes such as nutrient uptake, metabolism, and proliferation.

[0133] To test if a food product is free of vegetative psychrotrophic Bacillus cereus, the food product can be plated on a medium to grow the psychrotrophic Bacillus cereus present in the food product. Typically, psychrotrophic Bacillus cereus can be grown on an agar plate and will multiply after 4-5 days at 22 degrees Celsius under aerobic conditions. The vegetative bacteria can then be quantified.

[0134] To test if a food product is free of vegetative Clostridium Botulinum type A, the food product can be plated on a medium to grow the Clostridium Botulinum type A in the food product. Typically, Clostridium Botulinum type A can be grown on an agar plate such as Egg Yolk Agar (EYA) or Tryptose Sulfite Cycloserine (TSC) agar or in a bouillon such as Trypticase Peptone Glucose Yeast Extract (TPGY). Growth can be observed after 24-48 hours at 35-37 degrees Celsius under anaerobic conditions. The vegetative bacteria can then be quantified.

[0135] To test if a food product is free of vegetative Clostridium Botulinum proteolytic type B, the food product can be plated on a medium to grow the Clostridium Botulinum proteolytic type B in the food product. Typically, Clostridium Botulinum proteolytic type B can be grown on an agar plate such as Egg Yolk Agar (EYA) or Tryptose Sulfite Cycloserine (TSC) agar or in a bouillon such as Trypticase Peptone Glucose Yeast Extract (TPGY). Growth can be observed after 24-48 hours at 35-37 degrees Celsius under anaerobic conditions. The vegetative bacteria can then be quantified.

[0136] In the context of the present patent application, the term "spores" refers to specialized structures formed by certain microorganisms, such as bacteria, as a means of survival and reproduction. These spores are inactive vegetative cells that serve as a dormant and resistant form that allows the bacteria to withstand unfavorable environmental conditions, such as extreme temperatures, desiccation, or exposure to chemicals or radiation. The spores originate from spore-forming bacteria, which are capable of forming and releasing spores during their life cycle. Spores can persist in the food product even under conditions that inhibit the growth or survival of vegetative bacteria and have the potential to germinate and give rise to vegetative bacteria under suitable conditions

[0137] To test if a food product is free of spores or the spores are fatally injured, the food product can be added to a medium to grow the psychrotrophic Bacillus cereus present in the food product. Typically, spores of psychrotrophic Bacillus cereus can be grown on a mannitol egg yolk polymyxin agar and will grow out and multiply after 24-48 hours at 30 degrees Celsius under aerobic conditions. Optionally, the food product can be subjected to 80 degrees Celsius for 10 minutes to kill vegetative psychrotrophic Bacillus cereus and to activate spores before addition of the food product to the agar. The spores can then be quantified.

[0138] To test if a food product is free of spores or the spores are fatally injured, the food product can be added to a medium to grow the Clostridium Botulinum type A present in the food product. Typically, spores of Clostridium Botulinum type A can be grown on an Egg Yolk Agar (EYA) or Tryptose Sulfite Cycloserine (TSC) agar or in a bouillon such as Trypticase Peptone Glucose Yeast Extract (TPGY) and will grow out and multiply after 48-72 hours at 35-37 degrees Celsius under anaerobic conditions. Optionally, the food product can be subjected to 80 degrees Celsius for 10 minutes to kill vegetative Clostridium Botulinum type A and to activate spores before addition of the food product to the agar or broth. The spores can then be quantified.

[0139] To test if a food product is free of spores or the spores are fatally injured, the food product can be added to a medium to grow the Clostridium Botulinum proteolytic type B present in the food product. Typically, spores of Clostridium Botulinum proteolytic type B can be grown on an Egg Yolk Agar (EYA) or Tryptose Sulfite Cycloserine (TSC) agar or in a bouillon such as Trypticase Peptone Glucose Yeast Extract (TPGY) and will grow out and multiply after 48-72 hours at 35-37 degrees Celsius under anaerobic conditions. To test proteolytic activity, spores of Clostridium Botulinum proteolytic type B can be incubated up to 5-7 days. Optionally, the food product can be subjected to 80 degrees Celsius for 10 minutes to kill vegetative Clostridium Botulinum proteolytic type B and to activate spores before addition of the food product to the agar or broth. The spores can then be quantified.

[0140] To test if a food product is free of Byssochlamys Fulva, the food product can be plated on a medium to grow the Byssochlamys Fulva in the food product. Typically, Byssochlamys Fulva can be grown on an agar plate such as Potato Dextrose Agar (PDA) or Sabouraud Dextrose Agar (SDA) or in a bouillon such as Potato Dextrose Broth (PDB) or Sabouraud Dextrose Broth (SDB). Growth can be observed after 3-7 days at 25-30 degrees Celsius under aerobic conditions. The vegetative fungus can then be quantified.

[0141] To test if a food product is free of Byssochlamys Nivea, the food product can be plated on a medium to grow the Byssochlamys Nivea Fulva in the food product. Typically, Byssochlamys Nivea can be grown 1 on an agar plate such as Potato Dextrose Agar (PDA) or Sabouraud Dextrose Agar (SDA) or in a bouillon such as Potato Dextrose Broth (PDB) or Sabouraud Dextrose Broth (SDB). Growth can be observed after 3-7 days at 25-30 degrees Celsius under aerobic conditions. The vegetative fungus can then be quantified.

[0142] To test if a food product is free of spores or the spores are fatally injured, the food product can be added to a medium to grow the Byssochlamys Fulva present in the food product. Typically, spores of Byssochlamys Fulva can be grown on a Potato Dextrose Agar (PDA) or Sabouraud Dextrose Agar (SDA) or in a bouillon such as Potato Dextrose Broth (PDB) or Sabouraud Dextrose Broth (SDB). and will grow out and multiply after 3-7 days at 25-30 degrees Celsius under aerobic conditions. Optionally, the food product can be subjected to 80 degrees Celsius for 30 minutes to kill vegetative Byssochlamys Fulva and to activate spores before addition of the food product to the agar or broth. The spores can then be quantified.

[0143] To test if a food product is free of spores or the spores are fatally injured, the food product can be added to a medium to grow the Byssochlamys Nivea present in the food product. Typically, spores of Byssochlamys Nivea can be grown on a Potato Dextrose Agar (PDA) or Sabouraud Dextrose Agar (SDA) or in a bouillon such as Potato Dextrose Broth (PDB) or Sabouraud Dextrose Broth (SDB). and will grow out and multiply after 3-7 days at 25-30 degrees Celsius under aerobic conditions. Optionally, the food product can be subjected to 80 degrees Celsius for 30 minutes to kill vegetative Byssochlamys Nivea and to activate spores before addition of the food product to the agar or broth. The spores can then be quantified. In embodiments, the food product is free of preservatives, that is no preservatives are externally added to the product by the manufacturer.

[0144] As used herein, the term “preservatives” generally refers to chemical substances used to prevent or retard spoilage, including for example but without limitation acids, sorbic acid , sorbate (E200-E203), alcohols, benzoic acid and benzoate (E210-E219), butylated hydroxyanisole (BHA), butylated hydroxyl toluene (BHT), tert-butylhydroquinone (TBHQ), sulphite (E221-E228), nitrite (E249-E250), nitrate (E251-E252), propionates (E281-E283), Nisin (E234), Natamycin (235), Hexamethylene tetramine (E239), Dimethyl decarbonate (E242), Ethyl lauroyl arginate (E243), Propionic acid (E280), Boric acid (E284), Sodium tetraborate (285), Lysozyme (El 105), etc.

[0145] Another aspect of the invention relates to an apparatus comprising a heating station, a cooling station, and an conveyor system connecting said heating and cooling stations, wherein the conveyor system comprises at least one receptacle 2 as defined herein, such that the conveyor system is configured to transport a packaged food product placed in the receptacle 2 from the heating station to the cooling station, the apparatus optionally further comprising a lidding station configured to apply the lid 3 to close the receptacle 2 once the packaged food product has been placed in the receptacle 2. In embodiments, an apparatus further comprises a heat maintenance station for maintaining the packaged food product at a predetermined temperature. The conveyor system is configured to transport a packaged food product placed in the receptacle 2 from the heating station to the heat maintenance station and then to the cooling station.

[0146] In embodiments the conveyor system comprises an endless belt, rollers, slats or chains. Preferably, the conveyor system comprises an endless belt.

[0147] In embodiments the apparatus is configured to carry out the method as described herein.

[0148] It should be appreciated that in the description of illustrative embodiments of the invention, various features of the invention are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the disclosure and aiding in the understanding of one or more of the various inventive aspects.

[0149] The present application also provides aspects and embodiments as set forth in the following Statements. In these statements, the wording “The method according to Statement 1, wherein... ” or “The method nanoparticle according to any one of Statements 1 to 14, wherein... ” or “The container according to Statement 15, wherein. . . ” or “The container according to any one of Statements 15 to 20, wherein. . . ” also discloses and may be replaced by the simple wording “In certain embodiments. . . ”.

[0150] Statement 1. Method for treating a packaged food product, said method comprising: a) placing the packaged food product in a receptacle (2) of a container (1), wherein the container (1) comprises the receptacle (2) which is configured to fittingly accommodate the packaged food product and further comprises a lid (3) configured to close the receptacle (2); b) applying the lid (3) to close the receptacle (2) whereby the packaged food product is fittingly enclosed inside the container (1); c) heating the packaged food product enclosed inside the container (1) to a temperature of at least 105 degrees Celsius; and d) optionally maintaining the heated packaged food product enclosed inside the container at said temperature for a predetermined time period; e) cooling down the heated packaged food product to 0 to 35 degrees Celsius.

[0151] Statement 2. The method according to statement 1, wherein when the container (1) is closed the receptacle (2) and the lid (3) together define an enclosure (7) inside the container (1) and the packaged food product precisely fits within the enclosure, and preferably wherein the packaged food product occupies at least 80% of the enclosure (7).

[0152] Statement 3. The method according to claim 1 or 2, wherein when the container (1) is closed and the packaged food product is fittingly enclosed inside the container (1), the container (1) is configured to prevent the packaging of the packaged food product from deforming such as, expanding or from enlargement or distortion of, its shape during the heating step c) and optionally d), in particular due to buildup of pressure within the interior of the packaged food product during the heating step.

[0153] Statement 4. The method according to any one of statements 1 to 3, wherein the container (1) is configured such that the shape of the container remains substantially unchanged during the heating step c) and optionally d) relative to its shape prior to the heating step; in particular wherein the shapes of the receptacle (2) and lid (3) remain substantially unchanged during the heating step c) and optionally d) relative to their respective shapes prior to the heating step and the engagement between the receptacle (2) and the lid (3) is not severed during the heating step c) and optionally d), preferably wherein the packaged food product aligns with the enclosure (7).

[0154] Statement 5. The method according to any one of statements 1 to 4, wherein the lid (3) comprises one or more openings which extend through a part of or through the whole of the thickness of the lid (3), for example wherein the lid (3) comprises a top surface (4), a bottom surface (5) opposite to the top surface (4) and at least one opening (6) extending from the top surface (4) to the bottom surface (5), to facilitate heating of the packaged food product in step c) and optionally d).

[0155] Statement 6. The method according to any one of statements 1 to 5, wherein the packaging of the packaged food product is such that if not enclosed inside the container (1), it would deform such as expand or enlarge or distort, its shape during the heating step c) or d), in particular due to buildup of pressure within the interior of the packaged food product during the heating step, such that the packaging of the packaged food product applies outward pressure on the enclosure (7) of the container (1) during the heating step.

[0156] Statement 7. The method according to any one of statements 1 to 6, wherein the packaging of the packaged food product comprises a sealed tray, in particular a thermoformed tray sealed with, such as heat sealed with, a lidding fdm.

[0157] Statement 8. The method according to any one of statements 1 to 7, wherein during step c), radio waves such as microwaves or infrared radiation are applied to the packaged food product enclosed inside the container (1) to heat the packaged food product to at least 105 degrees Celsius.

[0158] Statement 9. The method according to any one of statements 1 to 8, wherein the container (1) further comprises a cooling system, such as one or more cooling channels (10) in the receptable (2) and / or the lid (3), such as wherein the receptacle (2) further comprises at least one inlet (8), at least one outlet (9) and at least one channel (10) fluidly connecting the inlet (8) to the outlet (9).

[0159] Statement 10. The method according to statement 9, wherein the receptacle (2) defines a bottom wall and one or more side walls and the at least one channel (10) is located in the bottom wall of the receptacle (2) and / or in at least one of the side walls. Statement 11. The method according to statement 9 or 10, wherein during step e), a coolant liquid such as liquid nitrogen flows in the at least one channel (10) to cool down the heated packaged food product.

[0160] Statement 12. The method according to any one of statements 1 to 11, wherein at least steps c) and e) are performed by a heating station and a cooling station and the container (1) containing the packaged food product is transported between the heating and cooling stations, preferably by means of an conveyor system, preferably an endless belt.

[0161] Statement 13. The method according to any one of statements 1 to 12, wherein the lid (3) is configured to slidably engage with the receptacle (2), such as by means of at least one guide rail (11).

[0162] Statement 14. The method according to any one of statements 1 to 13, wherein the method further comprises a step f) removing the packaged food product from the receptacle (2).

[0163] Statement 15. A container (1) comprising; a receptacle (2) configured to fittingly accommodate a packaged food product; a lid (3) configured to close the receptacle (2); wherein when the container (1) is closed the receptacle (2) and the lid (3) together define an enclosure (7) inside the container (1), the enclosure is limited by walls, and wherein the enclosure is configured such that the packaged food product precisely fits within the enclosure; wherein the container (1) is rigid such that the walls defining the enclosure (7) can withstand an outward pressure up to 3.6 bar without a substantial change in the shape of the container and without severance of the engagement between the receptacle (2) and the lid (3); wherein at least one of the receptacle (2) or the lid (3) is manufactured from a material that permits the passage of radio waves, in particular microwaves, therethrough and is insulating.

[0164] Statement 16. The container (1) according to statement 15, wherein the receptacle (2) further comprises a cooling system, such as one or more cooling channels (10) in the receptable (2) and / or the lid (3), such as wherein the receptacle (2) further comprises at least one inlet (8), at least one outlet (9) and at least one channel (10) fluidly connecting the inlet (8) to the outlet (9).

[0165] Statement 17. The container (1) according to statement 15 or 16, wherein the receptacle (2) defines a bottom wall and one or more side walls and the at least one channel (10) is located in the bottom wall of the receptacle (2) and / or in at least one of the side walls.

[0166] Statement 18. The container (1) according to any of the previous statements 15 to 17, wherein the lid (3) comprises one or more openings which extend through a part of or through the whole of the thickness of the lid (3), for example wherein the lid (3) comprises a top surface (4), a bottom surface (5) opposite to the top surface (4) and at least one opening (6) extending from the top surface (4) to the bottom surface (5)

[0167] Statement 19. The container (1) according to any of the previous statements 15 to 18, wherein at least the receptacle (2) is manufactured out of a semi-crystalline thermoplastic material, such as polyaryletherketone (PAEK), including polyether ether ketone (PEEK), polyetherketoneketone (PEKK), polyetheretherketonketon (PEEKK), polyetherketonetherketoneketone (PEKEKK) .

[0168] Statement 20. The container according to any of the previous statements 15 to 19, wherein the lid (3) is configured to slidably engage with the receptacle (2), such as by means of at least one guide rail (11).

[0169] Statement 21. An apparatus comprising a heating station and a cooling station and an conveyor system connecting said the heating and cooling stations, wherein the conveyor system comprises at least one receptacle (2) as defined in any one of statements 15 or 17, such that the conveyor system is configured to transport a packaged food product placed in the receptacle (2) from the heating station to the cooling station, the apparatus optionally further comprising a lidding station configured to apply the lid (3) as defined in any one of statements 15 or 18 to close the receptacle (2) once the packaged food product has been placed in the receptacle (2).

[0170] While the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art in light of the foregoing description. Accordingly, it is intended to embrace all such alternatives, modifications, and variations as follows in the spirit and scope of the appended claims.

[0171] The herein disclosed aspects and embodiments of the invention are further supported by the following non-limiting examples.

[0172] EXAMPLES

[0173] Example 1

[0174] Bacillus cercus strains isolated from REFPEDs and categorized into phylogenic groups II and VI, were specifically chosen due to their capability to grow in low-temperature environments (below 10 degrees Celsius). Table 1 provides an overview of various B.cereus strains documented in the literature. The table includes the minimum, mean, and maximum values of the Dgo or D95 values (denoted with an asterisk) for each strain group, as reported by the respective sources.

[0175] Number of D90 of DPS* in minutes Growth strains

[0176] Group minimal mean Maximal z °C Source

[0177] II or VI

[0178] 6 1.6 4.4 7.3 - <10 Wijnands et al., (2005)

[0179] 6 0.8 1.2 150 - 4-5 Choma et al., (2000)

[0180] 26 0.7 1.8 3.3 - 6-9 Choma et al., (2000)

[0181] 13 0.7 4.8 7.7 12.4 6 Luu-Thi et al., (2014)

[0182] 2 2.6 7.7 12.8 9.4 8 Luu-Thi et al., (2014)

[0183] 1 - 4.7 - 10.2 8 Luu-Thi et al., (2014)

[0184] 28 29.0 128.5 817 - 7 Carlin et al., (2006)

[0185] 8 48.0 69.5 99 4 Carlin et al., (2006)

[0186] 13 42.0 105 396 - 7 Carlin et al., (2006)

[0187] 2* 3.0 9.9 16.8 - 4-7 Dongmin Kim. (2021)

[0188] 1* 15.9 17.9 20.8 9.5 8-10 Daelman (2013)

[0189] 1* 4.0 5.2 7.6 9.5 8-10 Daelman (2013)

[0190] 1* - 6.6 - - 4 Samapundo et al., (2014a)

[0191] 5* 3.3 33.2 90.9 9.3 9 Samapundo et al., (201 Ib+c)

[0192] 5* 0.5 9.9 26.6 9.3 9 Samapundo et al., (201 Ib+c)

[0193] 14 4.6 - 14.0 - 7-9 Dufrenne et al., (1994)

[0194] 11 2.2 4.1 9.2 - <7 Dufrenne et al., (1995)

[0195] 1 - >100 - - <7 Dufrenne et al., (1995)

[0196] 32 1.4 6.2 21.2 - 8 Valero et al., (2002)

[0197] Table 1. Heat resistance psychrotrophic B. cereus strains from group II or VI, isolated from chilled ready to eat meals. Example 2

[0198] Multiple strains were chosen from literature, taking into consideration their heat resistance. Table 2 displays the Dss, D90, and D95 values of each selected strain from the literature, along with their capacity to grow in low-temperature conditions. FF140 and FF67 strains were identified as suitable strains based on their high heat resistance, as indicated by their D95 value. Despite NVH1105-98 demonstrating significant heat resistance in the literature (evidenced by its D90 value), subsequent testing revealed that it lacked the expected heat resistance and, consequently, was excluded from consideration for the invention. Origin Heat resistance Psychrotrophic Reference

[0199] Strain number character

[0200] FF119b Chicken D90 6.6 min Growth at 7°C Samapundo et al., (2014a)

[0201] (RTE) and weak 4°C

[0202] FF140 Bechamel Dss = 293.3 min Growth at >6°C Samapundo et al., (2011c) sauce Dgo = 90.9 min

[0203] D95 = 26.6 min z = 9.6°C

[0204] FF355 Carrot Dss = 58.8 min Growth at >7°C Daelman (2013)

[0205] (RTE) D90 = 17.9 min

[0206] D95 = 5.2 min z = 9.5°C

[0207] FF67 Cooked Dss = 37.3 min Growth at >6°C Samapundo et al., (2011c) pasta D90 = 24.4 min

[0208] D95 = 4.1 min z = 10.4°C

[0209] LMG18989* Pasteurized D90 = 3 min Growth at 4°C Dongmin Kim et al., milk and 7°C (2021)

[0210] NVH1105-98 Steak sauce D9o = 817 min Growth at 7°C Carlin et al., (2006)

[0211] NS115 Spruce tree - Growth at 7°C Hallaksela et al., (1991)

[0212] NC7401 Food - Growth at 7°C Takeno et al., (2012) poisoning

[0213] Table 2. Origin, heat resistance, and psychrotrophic character of the eight selected B. cereus strains.

[0214] Example 3

[0215] The conventional sterilisation process in a sterilisation tower is compared to a sterilisation process according to the invention. For the conventional sterilisation process a packaged food product (i.e. a food product within a packaging) was sterilised using a sterilisation tower and by heating the food product to 121. 1°C and keeping the heated food product at 121. 1°C for at least 6-10 minutes. During the sterilisation process according to the invention, a packaged food product was placed in the receptacle of the container. The lid was applied to the receptacle to close the container. The packaged food product within the container was heated to 121. 1°C by radiowaves of 2450 MHz. In other words, the food product within the packaging was heated until the food product reached 121.1 °C. The temperature of the packaged food product within the container was kept at 121 °C for 3 minutes. The heated packaged food product within the container was cooled down to 35°C within 39 seconds, to 30°C within 45 seconds, to 25°C within 60 seconds, to 20°C within 60 seconds by running a liquid coolant ( such as liquid nitrogen) through the channels of the container.

[0216] As demonstrated in Figure 7, the sterilisation process according to the invention is much faster. The time period to reach the sterilisation temperature (121.1 °C) is about 150 second whereas in the conventional sterilisation process takes about 645 seconds. The holding at 121.1°C is much longer than 3 minutes because this technique is based on thermal conduction and the coldest spot is in the centre. The time needs to be doubled to reach that centre. The temperature was set on 121.1 °C however in practice the overshoot with those traditional techniques are 5°C. The longer the sterilisation process, the more stable it is, however, the sterilised food product compromises on quality (longer cooking time).

[0217] Furthermore the cooling period to the food product down to 35 °C is also a lot faster in the sterilisation process according to the invention. As a result, the process according to the invention significantly reduces overall processing time. This not only lowers energy consumption but also enhances food quality by minimizing overcooking of the food product.

[0218] Example 4

[0219] Brain heart infusion (BHI) medium was inoculated with (104 CFU / g) spores of B. cereus from FF140 and FF67 strains and different pH values were set (pH 5.6, 5.8 and 6.0). Samples containing spores of B. cereus from FF140 and FF67 were placed in a metal or stainless-steel tube and stored overnight between 0 degrees Celsius and 2 degrees Celsius to avoid germination of the spores. Samples were treated according to method according to certain embodiments of the present invention. The samples were heated to 105 or 112 degrees Celsius. After reaching the desired temperature, the temperature of each sample was maintained at that temperature for 10 or 30 seconds. The samples were then cooled to either directly 10 degrees Celsius within 20 minutes in ice or a blast chiller (Alpeninox, ABP0201) or to 30 degrees Celsius for 2 hours, and subsequently to 10 degrees Celsius. Spores of B. cereus were counted at inoculation of BHI and after the method according to certain embodiments of the invention for each sample. An inoculated non-heat treated sample was included as a blank for each pH. All analyses were performed in duplicate.

[0220] B. cereus spore count B. cereus spore count i i a, , First cooled till 30 °C for 2h, than cooled

[0221] Directly cooled 10 after heating

[0222] (log CFU / g)* Reduction (log CFU / g)* Reduction

[0223] J'11PpH .mCBefore (A) After (B) (A-B) Before (A) After (B) (A-B) no 5.6 no 4.22 4.22 0.00 4.22 4.22 0.00

[0224] 112 10 4.22 3.17 1.05 4.22 2.30 1.92

[0225] 105 30 4.22 2.60 1.62 4.22 3.62 0.60

[0226] 112 30 4.22 <1 3.22 4.22 <1 3.22 no 5.8 no 4.28 4.28 0.00 4.28 4.28 0.00

[0227] 112 10 4.28 1.30 2.98 4.28 2.24 2.04

[0228] 105 30 4.28 3.62 0.66 4.28 3.74 0.55

[0229] 112 30 4.28 <1 3.28 4.28 <1 3.28 no 6.0 no 4.15 4.15 0.00 4.15 4.15 0.00

[0230] 112 10 4.15 1.91 2.25 4.15 1.54 2.62

[0231] 105 30 4.15 3.80 0.35 4.15 3.57 0.59

[0232] 112 30 4.15 <1 3.15 4.15 <1 3.15 Table 3. Effect of cooling treatment on a high inoculum level of B. cereus spores in Brain heart infusion (BHI) to demonstrate the extent of reduction.

[0233] According to the data presented in Table 3, the population of vegetative bacteria and spores of B. cereus was significantly reduced when the sample was heated to 112 degrees Celsius and held for either 10 or 30 seconds. On the contrary, heating the sample to 105 degrees Celsius and maintaining the temperature for 30 seconds was found to be insufficient in effectively reducing the number of vegetative bacteria and spores of B. cereus. Moreover, the duration of the cooling period was found to have an impact on decreasing the number of vegetative bacteria and spores of B. cereus, particularly for samples heated to 112 degrees Celsius for a shorter duration (10 seconds). However, the effect of direct cooling within 20 minutes to 10 degrees Celsius or initially cooling to 30 degrees Celsius and then to 10 degrees Celsius, is similar for samples heated to 112 degrees Celsius for 30 seconds. Additionally, for samples heated to 105 degrees Celsius, direct cooling to 10 degrees Celsius within 20 minutes was found to be more effective in reducing the population of vegetative bacteria and spores of B. cereus compared to longer cooling treatments.

[0234] Example 5

[0235] Brain heart infusion (BHI) medium was inoculated with (104 CFU / g) spores of B. cereus from FF140 and FF67 strains and different pH values were set (pH 5.6, 5.8 and 6.0). Samples containing spores of B. cereus from FF140 and FF67 were placed in a metal or stainless-steel tube and stored overnight between 0 degrees Celsius and 2 degrees Celsius to avoid germination of the spores. Samples were treated according to method according to certain embodiments of the present invention. The samples were heated to 105 or 112 degrees Celsius. After reaching the desired temperature, the temperature of each sample was maintained at 10 or 30 seconds. The samples were than cooled to directly 10 degrees Celsius on ice or a blast chiller (Alpeninox, ABP0201). The samples were stored at 10 degrees Celsius for 30 days and 90 days. Spores of B. cereus were counted for each sample at inoculation of BHI, after application of invented method, after 30 days at 10 degrees Celsius and after 90 days at 10 degrees Celsius.

[0236] B. cereus spore count

[0237] Directly c

[0238] (log CFU /

[0239] Temp. Time Before heat After heat After 30 days at After 90 days at

[0240] (C) P (s) treatment treatment 10 (°C) 10 (°C) no 5.6 no 4.22 4.22 3.52 3.79

[0241] 112 10 4.22 3.17 <1 <1

[0242] 105 30 4.22 2.60 <1 <1.8

[0243] 112 30 4.22 <1 <1 <1 no 5.8 no 4.28 4.28 3.18 3.23

[0244] 112 10 4.28 1.30 <1 <1

[0245] 105 30 4.28 3.62 1.83 1.39 112 30 4.28 <1 <1 <1 no 6.0 no 4.15 4.15 5.10 3.88

[0246] 112 10 4.15 1.91 <1 <1

[0247] 105 30 4.15 3.80 1.30 1.39

[0248] 112 30 4.15 <1 <1 <1

[0249] Table 4. spore count of B. cereus spores in BHI at different time points.

[0250] Based on the data provided in Table 4, it is evidenced that samples subjected to a heating treatment at 105 degrees Celsius and subsequently cooled to 10 degrees Celsius within 20 minutes exhibited a reduction in the number of vegetative bacteria and spores of B. cereus immediately after treatment. After storing the samples for 30 days at 10 degrees Celsius, there was a further decrease in the population of these spores. However, after 90 days of storage at 10 degrees Celsius, there was an increase in the number of spores of B. cereus. This indicates that the spores were able to germinate into vegetative bacteria of B. cereus, which, in turn, were capable of producing spores again. In contrast, for samples heated to 112 degrees Celsius for 10 seconds, no such increase in spore count was observed after 90 days. This suggests that the spores that were damaged during the heating were unable to survive, indicating that they were irreversibly injured (fatally) and eventually died over time. For samples heated to 112 degrees Celsius for 30 seconds, the spore count for B. cereus was reduced to less than 1 colonyforming unit per gram (CFU / g) following the method according to certain embodiments of the invention. After storing these samples for 30 days and 90 days at 10 degrees Celsius, the spore count remained below 1 CFU / g for B. cereus. This demonstrates that the spores were effectively eliminated during the treatment and were unable to germinate during storage at 10 degrees Celsius.

Claims

CLAIMS1. Method for treating a packaged food product, the packaged food product comprising a food product within a packaging, the method comprising the steps of: a) placing the packaged food product in a receptacle (2) of a container (1), wherein the container (1) comprises the receptacle (2) which is configured to fittingly accommodate the packaged food product and further comprises a lid (3) configured to close the receptacle (2); b) applying the lid (3) to close the receptacle (2) whereby the packaged food product is fittingly enclosed inside the container (1); c) heating the packaged food product enclosed inside the container (1) to a temperature of at least 105 degrees Celsius; d) optionally, maintaining the heated packaged food product enclosed inside the container at said temperature for a predetermined time period; and, e) cooling down the heated packaged food product to 0 to 35 degrees Celsius or below 10°C, 9°C or 7°C when chilled storage is applied.

2. The method according to claim 1, wherein, when the container (1) is closed, the receptacle (2) and the lid (3) together define an enclosure (7) inside the container (1) and the packaged food product precisely fits within the enclosure (7); and preferably wherein the packaged food product occupies at least 80% of the enclosure (7).

3. The method according to claim 1 or 2, wherein when the container (1) is closed and the packaged food product is fittingly enclosed inside the container (1), the container (1) is configured to prevent the packaging of the packaged food product from deforming of its shape during the heating step c) and optionally d), in particular due to buildup of pressure within the interior of the packaged food product during the heating step; preferably wherein the packaged food product aligns with the enclosure (7).

4. The method according to any one of claims 1 to 3, wherein the container (1) is configured such that the shape of the container remains substantially unchanged during the heating step c) and optionally d) relative to its shape prior to the heating step; in particular wherein the shapes of the receptacle (2) and lid (3) remain substantially unchanged during the heating step c) and optionally d) relative to their respective shapes prior to the heating step and the engagement between the receptacle (2) and the lid (3) is not severed during the heating step c) and optionally d).

5. The method according to any one of claims 1 to 4, wherein the lid (3) comprises one or more openings which extend through a part of or through the whole of the thickness of the lid (3), for example wherein the lid (3) comprises a top surface (4), a bottom surface (5) opposite to the top surface (4) and at least one opening (6) extending from the top surface (4) to the bottom surface (5), to facilitate heating of the packaged food product in step c) and optionally d).

6. The method according to any one of claims 1 to 5, wherein the packaging of the packaged food product is such that if not enclosed inside the container (1), it would deform its shape during the heating step c) or d), in particular due to buildup of pressure within the interior of the packaged food product during the heating step, such that the packaging of the packaged food product applies outward pressure on the enclosure (7) of the container (1) during the heating step, and preferably wherein the packaging of the packaged food product comprises a sealed tray, in particular a thermoformed tray sealed with, such as heat sealed with, a lidding fdm.

7. The method according to any one of claims 1 to 6, wherein the method further comprises a step f) removing the packaged food product from the receptacle (2).

8. The method according to any one of claims 1 to 7, wherein the container (1) further comprises a cooling system, such as one or more cooling channels (10) in the receptable (2) and / or the lid (3), such as wherein the receptacle (2) further comprises at least one inlet (8), at least one outlet (9) and at least one channel (10) fluidly connecting the inlet (8) to the outlet (9), and preferably wherein the receptacle (2) defines a bottom wall and one or more side walls and the at least one channel (10) is located in the bottom wall of the receptacle (2) and / or in at least one of the side walls.

9. The method according to claim 8, wherein during step e), a coolant liquid such as liquid nitrogen flows in the at least one channel (10) to cool down the heated packaged food product.

10. The method according to any one of claims 1 to 9, wherein at least steps c) and e) are performed by a heating station and a cooling station and the container (1) containing the packaged food product is transported between the heating and cooling stations by means of conveyor systema conveyor system; preferably an endless belt.

11. The method according to any one of claims 1 to 10, wherein the lid (3) is configured to slidably engage with the receptacle (2), such as by means of at least one guide rail (11).

12. A container (1) comprising; a receptacle (2) configured to fittingly accommodate a packaged food product; a lid (3) configured to close the receptacle (2); wherein when the container (1) is closed the receptacle (2) and the lid (3) together define an enclosure (7) inside the container (1), the enclosure is limited by walls, and wherein the enclosure is configured such that the packaged food product precisely fits within the enclosure; wherein the container (1) is rigid such that the walls defining the enclosure (7) can withstand an outward pressure up to 3.6 bar without a substantial change in the shape of the container and without severance of the engagement between the receptacle (2) and the lid (3); wherein at least one of the receptacle (2) or the lid (3) is manufactured from a material that permits the passage of radio waves, in particular microwaves, therethrough and is insulating.

13. The container (1) according to claim 12, wherein the receptacle (2) further comprises a cooling system, such as one or more cooling channels (10) in the receptable (2) and / or the lid (3), such as wherein the receptacle (2) further comprises at least one inlet (8), at least one outlet (9) and at least one channel (10) fluidly connecting the inlet (8) to the outlet (9).

14. The container (1) according to any of the previous claims 12 to 13, wherein at least the receptacle (2) is manufactured out of a semi-crystalline thermoplastic material, such as polyaryletherketone (PAEK), including polyether ether ketone (PEEK), polyetherketoneketone (PEKK), polyetheretherketonketon (PEEKK), polyetherketonetherketoneketone (PEKEKK) .

15. An apparatus comprising a heating station, a cooling station and a conveyor system connecting the heating and cooling stations, wherein the conveyor system comprises a at least one receptacle (2) as defined in any one of claims 12 to 14, such that the conveyor system is configured to transport a packaged food product placed in the receptacle (2) from the heating station to the cooling station, the apparatus optionally further comprising a lidding station configured to apply the lid (3) as defined in any one of claims 12 or 14 to close the receptacle (2) once the packaged food product has been placed in the receptacle (2).

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