Saurabh Kumar is Vice President of Business Development for Kerry Food Protection & Preservation. Saurabh has a MS in Food Microbiology from University of Nebraska Lincoln in the United States.
Prior to joining Kerry, Saurabh has had over 15 years of experience in food and beverage preservation with global roles of increasing responsibility in the R&D function and business.
Ready to eat (RTE) meat products have short shelf lives unless special precautions are taken to maintain and extend their shelf life. They are subject to spoilage by various bacteria that cause organoleptic and eating quality changes that make them unacceptable to consumers. They are also subject to some pathogenic bacteria that can cause food…
