#$%^&*AU2016247133A120161110.pdf#####ABSTRACT A method for pasteurizing the surface of a root vegetable. The method comprises the steps of: flame pasteurizing root vegetables arranged on a cook belt to engulf and ignite more than 50% of the surface area of the outer layer of each root vegetable regardless of location on the cook belt and raise the temperature of the outer layer to at least 1450 F (about 62.80 C) wherein the root vegetables resides between an entry point to the flame pasteurizing and the exit point of the flame pasteurizing for at least 30 seconds and, washing at the exit point of the flame pasteurizing to remove a remaining portion of the burned outer layer.
